Spicy Arugula Pesto Pizza with Creamy Chao Cheese
Serves 2-4 | Crafted with Smoked Tomato Plant-Based Deli Slices
- Make it Smoky
- Make it Spicy
ABOUT THE FLAVOR ORIGIN
Try this quick and easy pizza with fragrant flavors of fresh basil pesto and heirloom cherry tomatoes. Make it Diavolo with spicy pepperoncini picante and Chao Spicy Original slices with jalapeno pepper. Great as an appetizer to share — just cut into little squares.
1½ cups fresh basil leaves, packed
1 clove garlic, minced
¼ cup sweet white onion, chopped
½ cup vegetable oil
⅓ cup pine nuts
1 tsp. lemon zest
½ tsp. sea salt
10” thin stone-baked pizza crust or flatbread
1 tsp. extra virgin olive oil
3 slices Field Roast Chao Slices Spicy Original Slices
8-10 colored heirloom cherry tomatoes, halved, large ones sliced in 3
5 slices Field Roast Smoked Tomato Plant-Based Deli Slices
Italian Peperoncini Piccanti
To prepare the pizza on the BBQ, heat the grill to medium-high. Place the untopped stone-baked pizza crust face down on the grill and cook for 1 minute, flip and cook for 1 minute more, turning occasionally until lightly browned.
Tear the Chao Slices Spicy Original slices into large pieces and place evenly over the crust. Top with cherry tomatoes, cut sides up and little dollops of arugula pesto.
Place pizza directly on the grill and cook with the lid down for 5 to 6 minutes or until Chao is melted and the bottom is crispy. Rotate as needed to ensure even browning. Finish by drizzling with 1 tbsp. or more of the spicy Italian pepperoncini piccanti.