No more quibbling over pizza toppings—everybody loves juicy little tomatoes. The pizza pros have already stretched the dough for you, so all you need to do is top and bake.
Contains: milk, eggs, tree nuts, wheat, soy.
What You Get
Shallot or spring onion
Fresh mozzarella cheese
Artisan Flatbread x2
What You'll Need
Grated Parmesan cheese (optional)
Chile flakes (optional)
Preheat the oven to 450°F. Make sure the rack is in the center of the oven.
Thinly slice the shallot. Remove the tops from a couple of handfuls of the cherry tomatoes, and cut the tomatoes in half. Place the cherry tomatoes in a bowl, drizzle lightly with 1 tablespoon olive oil, season with salt, and toss to coat. Drain the mozzarella.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Top with the shallot, torn mozzarella (you may not need all of it), and tomatoes. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the tomatoes start to collapse and the crust is golden, about 12 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Drizzle generously with the pistachio pesto and sprinkle with Parmesan or chile flakes, if using. Cut the pizza into wedges and serve warm.