This Pesto Pizza is a vibrant, flavor-packed twist on a classic favorite, ready in just 45 minutes. Fresh basil pesto spreads a fragrant, herby base, while creamy mozzarella melts into gooey perfection. Topped with sun-dried tomatoes and a sprinkle of Parmesan, every bite bursts with bold, savory goodness.
The crispy, golden crust contrasts beautifully with the soft, cheesy center, creating a satisfying texture combo. Whether it’s a quick weeknight dinner or a weekend treat, this pizza delivers restaurant-quality taste with minimal effort. Perfect for sharing—or keeping all to yourself!
Ingredients for Pesto Pizza
- Cornmeal, for dusting the baking sheet
- Homemade Pizza Dough, or 1 pound store-bought pizza dough* (thaw if frozen)
- Basil Pesto, made with ½ cup olive oil (store-bought works too)
- 4 ounces fresh mozzarella cheese, torn into pieces
- Roasted cherry tomatoes, or sun-dried tomatoes (for a sweeter flavor)
- Fresh basil, for garnish
- Red pepper flakes, for a spicy kick (optional)
Step-by-Step Instructions
- Preheat the oven to 500°F (260°C).
- Prepare the baking sheet: Dust a baking sheet with cornmeal to prevent sticking. Place the dough on the sheet and stretch it into a large oval shape. Use a fork to poke holes all over the dough to prevent air bubbles.
- Pre-bake the crust: Bake the dough for 5 minutes to set the crust.
- Add the toppings: Remove the crust from the oven and brush it with 2 tablespoons of pesto. Top with the torn mozzarella and roasted cherry tomatoes (or sun-dried tomatoes).
- Bake the pizza: Return the pizza to the oven and bake for 6 to 8 minutes, or until the crust is golden brown and the cheese is melted.
- Finish and serve: Dot the pizza with additional small dollops of pesto. Sprinkle with fresh basil and red pepper flakes (if desired). Slice and serve immediately.
Creative Topping Ideas for Your Pesto Pizza
While mozzarella and tomatoes are classic, try adding grilled chicken, artichoke hearts, or caramelized onions for extra flavor. For a vegetarian twist, swap in roasted zucchini or sautéed mushrooms. Don’t forget a sprinkle of toasted pine nuts for a crunchy finish!
Perfect Pairings: What to Serve with Pesto Pizza
Pair your pesto pizza with a fresh arugula salad tossed in lemon vinaigrette or a bowl of roasted garlic soup. For drinks, a crisp white wine or sparkling water with lemon complements the flavors beautifully. It’s a meal that’s both satisfying and balanced!
How to Store and Reheat Leftover Pizza
Store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a 350°F oven for 5-7 minutes, or use a skillet on medium heat for a crispy crust. Avoid the microwave to keep the texture perfect!
Time-Saving Tips for Busy Cooks
Use store-bought pesto and pre-made pizza dough to cut prep time in half. If you’re roasting cherry tomatoes, do it ahead of time and store them in the fridge. Pre-shredded mozzarella can also save a few minutes without sacrificing flavor!
Essential Equipment for Pizza Perfection
A pizza stone or baking steel can elevate your crust to restaurant-quality. If you don’t have one, a rimmed baking sheet works just fine. A pastry brush is handy for spreading pesto evenly, and a pizza cutter ensures clean slices every time.
Pesto Pizza
Ingredients
- Cornmeal, for stretching the dough
- Homemade Pizza Dough, or 1 pound store-bought pizza dough
- Basil Pesto, made with ½ cup olive oil
- 4 ounces fresh mozzarella cheese, torn
- Roasted cherry tomatoes, or sun-dried tomatoes
- Fresh basil
- Red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Dust a baking sheet with cornmeal, place the dough on the baking sheet, and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 5 minutes.
- Remove the crust from the oven and brush with 2 tablespoons of the pesto. Top with the cheese and tomatoes and bake for 6 to 8 minutes, or until the crust is browned.
- Dot the pizza with additional small dollops of pesto. Top with fresh basil and red pepper flakes, slice, and serve.