Pizza Bread with Arugula Pesto and Roasted Tomatoes

A delicious dinner or snack, this pizza is bursting with flavor from fresh arugula pesto and roasted roma tomatoes.

Pizza Bread with Arugula Pesto and Roasted Tomatoes
Prep Time:
25 mins
Stand Time:
2 hrs 40 mins
Rise Time:
1 hrs
Roast Time:
20 mins
Bake Time:
15 mins
Cool Time:
15 mins
Total Time:
25 mins


  • 1 recipe Pizza Bread Dough

  • 2 tablespoon olive oil

  • 1 clove garlic, minced

  • 5 roma tomatoes, cored and cut lengthwise into 1/4-inch slices

  • Coarse or kosher salt

  • Coarsely cracked black pepper

  • 2 cup firmly packed fresh arugula or torn fresh spinach

  • ½ cup firmly packed fresh basil

  • ½ cup walnuts, toasted*

  • ½ cup grated Romano cheese

  • ¼ cup olive oil

  • 3 cloves garlic

  • ½ teaspoon lemon zest

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 2 tablespoon grated Romano cheese

Pizza Bread Dough

  • 3 ¾ cup all-purpose flour

  • 1 ½ cup warm water (105°F to 115°F)

  • 1 teaspoon active dry yeast

  • 2 teaspoon coarse salt


  1. Prepare Pizza Bread Dough as directed. Meanwhile, preheat oven to 450°F. Line a 15x10-inch baking pan with parchment paper.

  2. In a small bowl combine the 2 Tbsp. olive oil and the 1 minced clove garlic. Place tomato slices on parchment paper; brush both sides of slices with oil mixture. Sprinkle tomatoes with coarse salt and cracked black pepper. Roast, uncovered, 20 to 30 minutes or until tomatoes are soft and beginning to brown. Remove from oven; cool tomatoes in pan on a wire rack. Reduce oven temperature to 400°F.

  3. For arugula pesto, in a food processor combine the next nine ingredients (through the 1/4 tsp. pepper). Cover and process with several on/off pulses until a paste forms, stopping several times to scrape the sides.

  4. Bake Pizza Bread Dough 8 minutes. Remove from oven; spread arugula pesto onto the dough. Top with roasted tomatoes; sprinkle with the 2 Tbsp. Romano cheese. Bake 7 to 8 minutes more or until lightly browned on the bottom. Cool 15 minutes on wire racks. Serve warm or at room temperature.

Pizza Bread Dough

  1. In a large bowl, combine 1/2 cup all-purpose flour, 1/2 cup warm water (105°F to 115°F), and yeast. Beat with a wooden spoon until smooth. Cover bowl loosely with plastic wrap. Let stand at room temperature for 2 to 8 hours to ferment. Stir in 1 cup warm water (105°F to 115°F) and salt. Gradually stir in just enough of 3 1/4 cups all-purpose flour to make a dough that pulls away from side of bowl. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).

  2. Grease a 12-inch pizza pan. Place dough in pan; using oiled hands, press dough to edges of pan. Brush with oil. Use the tips of your fingers to make indentations in the surface of the dough. Cover with plastic wrap; let stand in a warm place for 30 minutes.


To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning.

Nutrition Facts (per serving)

280 Calories
13g Fat
35g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 280
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 465mg 20%
Total Carbohydrate 35g 13%
Protein 7g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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