Pesto Pizza with Fresh Tomatoes

Crispy flatbread topped with delicious homemade pesto, fresh tomatoes, mozzarella and goat cheese. Perfect for a movie night or tailgating.

Prep Time 10

Course Appetizer, Main Course

Servings 4

1 pizza dough homemade preferred (recipe in post but cut in half) or store-bought fine
1 cup fresh basil
1 cup fresh spinach
1/2 cup fresh Parmesan grated
1/4 cup walnuts (or pine nuts)
3 garlic cloves minced
salt and pepper to taste
2/3 cup olive oil extra virgin
2-3 large heirloom tomatoes sliced thin
8 oz fresh mozzarella sliced thin (or grated)
3 oz fresh goat cheese crumbled

Preheat oven to 400 degrees.
If using homemade version, add rolled out dough to oven for 10 minutes to crisp. Remove and let cool slightly.
Make pesto by adding basil, spinach, Parm, garlic, nuts, salt and pepper to a food processor or blender. Blend until mixed. Add olive oil and blend until smooth.
Spread crust with pesto.
Top with tomatoes and both cheeses.
Place in oven and cook for 15-20 minutes or until cheese is melted and crust desired crispness.