Name: Pesto Pizza Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: Italian
Ingredients: Cornmeal (for dusting); 1 pound homemade or store-bought pizza dough; ½ cup basil pesto (made with olive oil); 4 ounces fresh mozzarella cheese, torn; Roasted cherry tomatoes (or sun-dried tomatoes), quantity about ½ cup; Fresh basil leaves, for garnish; Red pepper flakes, to taste

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Introduction

This vibrant pesto pizza is a quick and flavorful way to enjoy fresh herbs and cheese on a crispy crust. With roasted tomatoes and a sprinkle of red pepper flakes, it’s sure to become a favorite for a simple weeknight meal or casual entertaining.

A thin pizza with a light golden-brown crust forms the bottom layer, topped evenly with creamy white mozzarella cheese slices. Scattered on top are vibrant, roasted cherry tomatoes in red, orange, and yellow, some slightly charred giving a roasted texture. Green pesto sauce is dolloped generously across the surface, creating uneven patches of color and texture. Fresh green basil leaves are spread over the pizza, adding a fresh, leafy layer. The pizza sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cornmeal (for stretching the dough)
Homemade pizza dough or 1 pound store-bought pizza dough
½ cup olive oil-based basil pesto
4 ounces fresh mozzarella cheese, torn
Roasted cherry tomatoes or sun-dried tomatoes
Fresh basil leaves
Red pepper flakes

Instructions

Step 1: Preheat the oven to 500°F (260°C).
Step 2: Dust a baking sheet with cornmeal. Place the pizza dough on the sheet and stretch it into a large oval shape. Use a fork to poke holes evenly across the dough to prevent bubbling.
Step 3: Bake the dough for 5 minutes to set the crust.
Step 4: Remove the crust from the oven and brush it evenly with 2 tablespoons of the basil pesto. Scatter the torn mozzarella and roasted or sun-dried tomatoes over the top.
Step 5: 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.
Step 6: Once out of the oven, add small dollops of additional pesto across the pizza. Garnish with fresh basil leaves and a sprinkle of red pepper flakes. Slice and serve immediately.

Tips & Variations

For extra crispiness, preheat a pizza stone and bake the pizza directly on it instead of a baking sheet.
Try adding thinly sliced grilled chicken or sautéed mushrooms for a heartier pizza.
Use sun-dried tomatoes soaked in olive oil if fresh roasted tomatoes aren’t available—it adds a concentrated flavor.
Adjust red pepper flakes according to your spice preference or omit if serving to children.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices in a skillet over medium heat or in a preheated oven at 350°F until heated through to keep the crust crispy. Avoid microwaving as it can make the crust soggy.

How to Serve

A sliced pizza with a thin golden crust spread evenly with green pesto sauce as the first layer, topped with melted white cheese pieces scattered across. The third layer consists of roasted red and yellow cherry tomatoes, some slightly charred, adding bright red and orange colors with a soft texture. Fresh green basil leaves are placed on top as the final layer, giving a fresh, leafy look. The pizza is arranged on a white marbled surface, with some loose basil leaves scattered around. The overall presentation shows eight irregular pizza slices with vibrant colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works well and saves time. Choose a good-quality pesto for the best flavor.

What if I don’t have a very hot oven?

If your oven doesn’t reach 500°F, bake the pizza at the highest temperature possible and extend the baking time slightly, keeping an eye to prevent burning.