Pesto Pizza with Fresh Tomatoes & Mozzarella Recipe

Pesto Pizza with Fresh Tomatoes & Mozzarella Recipe

How To Make Pesto Pizza with Fresh Tomatoes & Mozzarella

Taste summer in every bite of this pesto pizza. It comes loaded with the freshest tomatoes and basil and sprinkled with grated parmesan.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



For Pizza Dough:

  • 3cupsall purpose flour,spooned into measuring cup and leveled off
  • 2tbspextra virgin olive oil
  • tspinstant/rapid rise yeast,(1 packet), see note
  • tspsalt
  • 1cupwarm water
  • 2tspcornmeal,for dusting the pan

For Topping:

  • ½cupgood quality,store bought or homemade pesto, divided
  • 8ozwhole milk mozzarella cheese,thinly sliced or grated
  • 2vine ripened tomatoes
  • ¼cupparmigiano reggiano,grated
  • ¼tspsalt
  • freshly ground black pepper
  • ¼cupfresh basil leaves,torn, gently packed


  1. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead for about 5 minutes until the dough is smooth and elastic.

  2. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.

  3. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).

  4. Meanwhile, set an oven rack in the bottom position and preheat the oven to 500 degrees F. Sprinkle the cornmeal on an 18×13-inch baking sheet; set aside.

  5. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.

  6. Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12×8-inch rectangles. If the dough is sticky, dust it lightly with flour.

  7. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.

  8. Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes.

  9. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with salt and a few grinds fresh black pepper.

  10. Place the pizzas back in the oven and bake for 6 to 8 minutes more until the crust is crisp and golden. Transfer the pizzas to a cutting board.

  11. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.


  • Calories: 644.66kcal
  • Fat: 24.40g
  • Saturated Fat: 11.48g
  • Monounsaturated Fat: 9.82g
  • Polyunsaturated Fat: 1.67g
  • Carbohydrates: 78.47g
  • Fiber: 4.19g
  • Sugar: 2.55g
  • Protein: 26.96g
  • Cholesterol: 56.78mg
  • Sodium: 682.56mg
  • Calcium: 465.52mg
  • Potassium: 337.26mg
  • Iron: 5.00mg
  • Vitamin A: 161.15µg
  • Vitamin C: 8.70mg
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