Pesto and Tomato Pizza

Pesto and Tomato Pizza

Basil pesto and juicy tomato slices turn a simple pizza into a fresh, aromatic weeknight meal.

Total 30 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal

Allergens

Dairy, Wheat

A quick flatbread-style pizza spread with basil pesto instead of tomato sauce, topped with ripe tomato slices and melted mozzarella. The crust bakes until crisp at the edges while the pesto stays fragrant underneath the cheese. Good for a fast dinner or an easy appetizer when cut into small squares.

Ingredients

  • 1 store-bought pizza dough (1 pound)
  • 1/2 cup basil pesto
  • 2 medium tomatoes, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil leaves, torn, for garnish

Method

  1. Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating; otherwise lightly oil a baking sheet.

  2. Lay the tomato slices on paper towels and let them sit for 10 minutes to draw out excess moisture.

  3. Stretch or roll the pizza dough on a lightly floured surface into a 12-inch round, then transfer it to the baking sheet or a floured pizza peel.

  4. Brush the dough lightly with olive oil, then spread the pesto evenly over the surface, leaving a 1/2-inch border.

  5. Scatter the mozzarella over the pesto, then arrange the drained tomato slices on top. Sprinkle with parmesan, salt, and pepper.

  6. Bake until the crust is golden brown and the cheese is bubbling, 12 to 15 minutes.

  7. Remove from the oven and let the pizza rest for 3 minutes before slicing.

  8. Scatter torn fresh basil over the top, slice into wedges, and serve.

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Pesto and Tomato Pizza

A quick flatbread-style pizza spread with basil pesto instead of tomato sauce, topped with ripe tomato slices and melted mozzarella. The crust bakes until crisp at the edges while the pesto stays fragrant underneath the cheese. Good for a fast dinner or an easy appetizer when cut into small squares.

30 min 4 servings 410 cal

Ingredients

  • 1 store-bought pizza dough (1 pound)
  • 1/2 cup basil pesto
  • 2 medium tomatoes, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil leaves, torn, for garnish

Method

  1. 1

    Preheat the oven to 475°F. If using a pizza stone, place it in the oven while preheating; otherwise lightly oil a baking sheet.

  2. 2

    Lay the tomato slices on paper towels and let them sit for 10 minutes to draw out excess moisture.

  3. 3

    Stretch or roll the pizza dough on a lightly floured surface into a 12-inch round, then transfer it to the baking sheet or a floured pizza peel.

  4. 4

    Brush the dough lightly with olive oil, then spread the pesto evenly over the surface, leaving a 1/2-inch border.

  5. 5

    Scatter the mozzarella over the pesto, then arrange the drained tomato slices on top. Sprinkle with parmesan, salt, and pepper.

  6. 6

    Bake until the crust is golden brown and the cheese is bubbling, 12 to 15 minutes.

  7. 7

    Remove from the oven and let the pizza rest for 3 minutes before slicing.

  8. 8

    Scatter torn fresh basil over the top, slice into wedges, and serve.