10 min active20 min total3 servings

Cherry Tomato Pizza with Pistachio Pesto

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.

Ingredients Included

  • Shallot or spring onion
  • Cherry tomatoes
  • Fresh mozzarella cheese
  • Par-baked pizza crust
  • Pistachio pesto

You'll Need

  • Olive oil
  • Salt
  • Grated Parmesan cheese (optional)
  • Chile flakes (optional)
Allergen Note: Contains milk, eggs, tree nuts, wheat, soy.

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven.

Step 2

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.

Step 3

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.

Step 4

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.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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