Ingredients
Scale
- 1 roll of refrigerated pizza dough (or homemade)
- 80 ml prepared pesto
- 1 1/2 cups mozzarella cheese, grated (360 ml)
- 1 large handful fresh basil leaves
- 6-7 large cherry tomatoes, sliced
- 1/2 red onion, thinly sliced
- 120 ml balsamic vinegar
Instructions
- Preheat your oven according to the pizza dough package instructions, usually around 220°C (425°F).
- Roll out the pizza dough on a baking sheet lined with parchment paper.
- Pour the balsamic vinegar into a small pot and heat it over medium-low heat.
- Let the vinegar simmer for about 15-20 minutes until reduced and syrupy, stirring occasionally.
- Spread the pesto evenly over the rolled-out pizza dough.
- Sprinkle about 1 cup of grated mozzarella over the pesto.
- Distribute the fresh basil leaves, sliced tomatoes, and onion rings evenly over the dough.
- Top with the remaining half cup of mozzarella.
- Bake the pizza in the preheated oven for 10-12 minutes, until the cheese is melted and lightly browned.
- Remove the pizza from the oven and allow it to cool slightly.
- Slice the pizza and drizzle with balsamic reduction before serving.
Notes
Use fresh, quality ingredients for the best flavor. Homemade pesto is preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 25mg