Pesto–Heirloom Tomato Pizza

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant pesto and heirloom tomato pizza is a celebration of fresh, plant-based flavours. By using a colourful mix of red and yellow heritage tomatoes, you create a visual centrepiece that tastes as good as it looks. The base is spread with a nutrient-dense homemade pesto, swapping traditional oil-heavy recipes for a bright blend of baby spinach, lemon, and toasted nuts. It is an excellent way to pack more greens into your diet while enjoying a comforting, savoury meal.

Perfect as a light weekend lunch or a quick midweek supper, this vegan-friendly dish is incredibly versatile. The combination of peppery rocket and fragrant basil provides a sophisticated depth that pairs beautifully with the sweetness of the roasted tomatoes. You can enjoy it hot from the oven or served at room temperature for a delicious al fresco dining experience.

Ingredients for Pesto–Heirloom Tomato Pizza

1 to 2 cloves garlic, crushed (optional)
1/2 to 1 cup firmly packed fresh basil leaves, or to taste
Juice of 1/2 lemon or 2 tablespoons bottled lemon juice, or more to taste
60g walnut halves or shelled unsalted pistachios or 40g pine nuts (omit nuts if you’d like a less caloric pesto)
170g baby spinach, rocket, watercress, or a combination
Salt och nymalen svartpeppar efter smak
Whole-Wheat Pizza Crust
Heirloom tomatoes, sliced, to taste (preferably a mix of yellow and red varieties)
Basil leaves, thinly sliced, for topping
Vegan Parmesan-style cheese and fresh oregano for topping (optional)

How to make Pesto–Heirloom Tomato Pizza

Combine the first five ingredients in a food processor and pulse until the mixture is evenly combined yet still coarse in texture. You may need to add the spinach in batches if your processor has a small or medium-size container.

Stop the machine and season the mixture gently with salt and pepper; taste to see if you'd like to add more lemon juice, then pulse a few times to mix.

Bake pizza dough rounds in a preheated 218°C oven for 15 minutes, until crust is golden.

Spread pizza crust with pesto, then load up with sliced heirloom tomatoes. Sprinkle with salt and pepper and top with plenty of thinly sliced basil leaves. Some Vegan Parmesan-style cheese and fresh oregano leaves would add a nice touch, too. This can be served at room temperature.

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