Description
This vibrant Sheet Pan Pesto & Balsamic Glazed Tomato Pizza offers a delightful blend of fresh, savory flavors with minimal prep time. Perfect for busy weeknights, it’s a versatile recipe that will please everyone at the table.
Ingredients
Scale
- 1 lb regular or gluten free pizza dough, homemade or store-bought
- 1/4 cup olive oil
- 6 cloves garlic, sliced
- 2 cups cherry tomatoes
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 Tbsp balsamic glaze
- 4 oz (1/2 cup) vegan ricotta
- 1/4 cup (2 oz) vegan pepperoni (optional)
- 1/2 cup vegan pesto, homemade or store-bought
- 1/4 cup fresh basil leaves, torn
Instructions
- Prep the oven and dough: Preheat the oven to 400°. Place the dough in a mixing bowl covered with a towel. Allow to rest for at least 30 minutes.
- Cook the tomatoes: Meanwhile, in a skillet, heat the olive oil and add the garlic and tomatoes. Add a pinch of salt and pepper. Cook for about 5 minutes until the tomatoes start to burst.
- Add the glaze: Reduce the heat to low and add the balsamic glaze and ¼ cup water. Simmer for about 10 minutes until the sauce reduces and is “jammy”.
- Assemble the pizza: Roll or stretch out the dough onto a pizza stone or sheet pan. Spread the pesto across the dough. Place the pepperoni slices on top (if using). Top with the tomatoes and sprinkle with two tablespoons of the vegan ricotta. Bake in the oven for 20 minutes.
- Garnish and serve: Remove from the oven and sprinkle with the remaining ricotta cheese. Garnish with the fresh basil leaves and cut into wedges.
Notes
- Spoiler Alert: Sheet Pan Pesto & Balsamic Glazed Tomato Pizza is best when immediately served, however leftovers can be stored in an airtight container in the refrigerator for a week. Place in the oven to reheat.
- For non-vegans: Before cooking, cut away a portion of the pizza and top with pepperoni. Bake separately.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Italian