Need a meal that will inspire all of your sense? This rustic whole wheat pesto pizza with tomatoes and brie recipe is a feast for your eyes as well as your taste buds.
I love pizza. I love simple pepperoni pizza to fancy schmancy pizzas. From deep dish crusts to thin and crispy, I don’t think there’s a pizza that have ever disliked.
Sometimes it’s the simplest pizza that makes the most impact. And with simple, I mean fresh ingredients that give you a whole of flavor. Which brings me to this fabulous pesto pizza.
Why you have to make this pizza
Typically pizza is topped with marinara sauce. But sometimes that can get old, so I like to mix things up. Pesto is another family favorite sauce, so why not spread it onto pizza dough?
Add some brie and fresh heirloom tomatoes and you have a very simple yet flavorful pizza. This is a great way to show off your garden surplus of tomatoes. You can serve this as an appetizer, lunch or dinner.
You can serve it hot, warm or cold – either way it is DELICIOUS! Have I got you salivating yet?
Ingredients you need
- Pizza Dough Ingredients: Warm water, yeast, whole wheat flour, olive oil and salt. You can also use store bought pizza dough, whole wheat or regular white flour.
- Pesto: Again you can use store bought pesto or homemade pesto.
- Brie: You can use brie or even camembert cheese. I kept the rind on the slices of brie, too.
- Tomatoes: Any tomatoes can be used, from big fat heirloom varieties to small cherry tomatoes. Just make sure they are flavorful.
1. Form pizza dough into a 10-inch circle or oval onto a pizza stone. You can also dust a pizza pan with 1 teaspoon cornmeal. Spread pesto evenly over the dough.
2. Cut brie into 1-inch pieces and scatter evenly over the pesto. Top the pizza with tomato slices. Bake at 500ºF until bubbly, about 10 minutes.
Expert Tips and Recipe FAQS
You can make the dough yourself using my recipe whole wheat pizza dough (listed below) or you can use any store-bought pizza dough.
The same for pesto. I love sneaking something healthy into my pesto, like I do with my Kale Pesto with Tarragon and Walnuts, but feel free to make your own or buy ready-made pesto.
I love topping my pizza with salad, so I either use any salad with dressing mixed in or just sprinkle with some arugula leaves. I also sprinkle some chopped kalamata or green olives on this pizza – so freaking good!
- ½ cup warm water
- 2 ¼ teaspoon active dry yeast
- 1 ¼ cup whole wheat flour
- 1 TBS extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ cup pesto
- 4 oz brie
- 2 medium-sized heirloom tomatoes, sliced into ¼-inch rounds
- In a small bowl stir together warm water and yeast.
- Set yeast mixture aside for 5 minutes.
- On a well-floured work surface pour out flour.
- Create a well in the center and pour the yeast mixture into the center, along with olive oil and salt.
- Using a fork or your fingers, gradually mix everything together.
- Mixture will be a little sticky. Add little bit of flour as needed, while you continuously knead the dough until it is soft and smooth, about 20-30 minutes.
- Roll the dough into a ball and place in a bowl dusted with flour and cover with a clean dish towel.
- Place the bowl in a warm spot to rise until doubled in size, 1 ½ to 2 hours.
- Preheat oven to 500ºF.
- Punch down dough and form into a 10-inch circle or oval onto a pizza stone. You can also dust a pizza pan with 1 teaspoon cornmeal.
- Spread pesto evenly over the dough.
- Cut brie into 1-inch pieces and scatter evenly over the pesto.
- Top the pizza with tomato slices.
- Bake until bubbly, about 10 minutes.
- Allow pizza to cool for 5 minutes, then cut and serve immediately.
Serving Suggestions: Serve alone or with salad. Even better, top your pizza with salad and fresh herbs. This makes a great lunch, light dinner or appetizer.
Cooking Tips: The oil from the brie and pesto will spread and penetrate the pizza crust. Allow pizza to cool before slicing and serving.
Serving Size:2 slices
Amount Per Serving: Calories: 351Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 845mgCarbohydrates: 32gFiber: 6gSugar: 2gProtein: 14g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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