Pesto Pizza

Fresh and full of flavor, this Pesto Pizza is simple, yet packs a flavor punch. It is simple and quick to make, and is a great use for your summer produce bounty.

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings slices

Calories 278kcal

Author Deborah Harroun

Ingredients

1 pound pizza dough*
3 tablespoons pesto homemade or store bought
4 oz fresh mozzarella
1/2 cup cherry or grape tomatoes cut in half
Red pepper flakes
Freshly grated parmesan cheese
1/4 cup fresh basil torn or julienned

Instructions

Preheat the oven to 475ºF. (If using a pizza stone, place the stone in the oven and preheat for at least 30 minutes.)
Stretch or roll the dough into a 12-inch circle. (I like to use parchment paper - you can see all of my pizza tips on my pizza dough recipe post.)
Spread the pesto evenly over the dough, leaving about 1/2 inch around the edge. Top with the mozzarella, then the tomatoes. Sprinkle with red pepper flakes, if using, and parmesan cheese.
Bake the pizza in the preheated oven until the cheese is melted and the crust is golden brown, about 10 minutes.
Remove from the oven and sprinkle the fresh basil over the top.

Notes

*1 pound of dough is pretty typical for a pizza, but I like a thinner pizza. I will usually make my pizza dough recipe and make 4 pizzas, making each about 12 ounces of dough.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition