Tuscan Tomato & Salami Pizza

25 min

4 servings

Ingredients

  • 4 garlic or plain naan or 4 small individual pizza doughs, flattened into rounds
  • 1 cup Marinara Sauce, prepared
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 can (28 oz/796 ml) crushed tomatoes
  • 3 tbsp Marinara Sauce Mix
  • 1⁄2 cup Pesto Sauce, prepared
  • 2 tbsp Pesto Sauce Mix
  • 2 tbsp water
  • 2 tbsp pine nuts or pistachio nuts, optional
  • 1 tbsp grated Parmesan cheese
  • 1⁄4 cup olive oil
  • 4 oz (113 g) sliced bocconcini or 1/2 cup crumbled fresh cheese
  • 2 oz (57 g) sliced salami, such as genoa, soppressata, or pepperoni
  • 1 cup mixed cherry tomatoes, halved
  • 1 cup fresh basil leaves, torn
  • Chili Flakes & Garlic Topper, to taste

Preparation

  1. Preheat oven to 425° F (220° C).
  2. Arrange naan on Sheet Pan. Spread marinara sauce over top; drizzle each with 1 tbsp Pesto. Toss cheese with remaining Pesto.
  3. Sprinkle cheese, salami, and tomatoes over top. Bake in preheated oven until edge is crisp and cheese starts to melt, about 10 min.
  4. Top with basil and generously shake on chili flakes.

Nutritional Information

Per serving: Calories 440, Fat 21 g (Saturated 5 g, 0 0 g), Cholesterol 10 mg, Sodium 630 mg, Carbohydrate 50 g (Fiber 13 g, Sugars 5 g), Protein 15 g.

Tips

Grill it! Place naan on barbecue over medium heat for 1 min. Remove; spread grilled sides with Marinara Sauce and 1 tbsp Pesto each. Toss cheese with remaining Pesto. Sprinkle cheese, salami, and tomatoes over top. Grill until edges are crisp and cheese melts, 2–3 minutes. Finish with basil.

Perfectly Balance Your Plate

Serve with 1 cup mixed greens and 1 tsp Epicure salad dressing, your choice.