Pesto Pizza

This Pesto Pizza combines freshly baked pizza dough slathered with pesto sauce and topped with roasted grape tomatoes, mozzarella cheese, and fresh basil.

Course dinner, main meal pizza

Cuisine Italian

Keyword how to make a pesto pizza, how to make pesto for pizza, how to make pesto pizza, how to make pesto sauce for pizza, how to make pizza pesto sauce, pesto pizza recipe

Prep Time 25

Cook Time 30

Dough Resting Time 2

Total Time 2 55

Servings servings

Calories 516kcal

Author Beth Pierce

Ingredients

1 lb pizza dough
1 tablespoon cornmeal
¼ -½ cup pesto sauce
1½ cups grape tomatoes halved
1 tablespoon olive oil
½ teaspoon freshly ground black pepper
1½ cups shredded mozzarella
Fresh basil leaves for garnish

Instructions

Remove the pizza dough from the fridge and place it in a bowl lightly brushed with olive oil. Cover and let it rest for about 2 hours
Preheat oven to 400 degrees. Preheat a 12-inch pizza stone in the oven.
Brush the tomato halves with olive oil and sprinkle with freshly ground black pepper. Spread them in a single layer over a parchment paper-lined baking sheet. Roast for 10-15 minutes.
Spread the cornmeal on a clean work surface. Pat out the pizza dough. Carefully move it to the preheated stone, dock it, and prebake for 6-7 minutes.
Spread ¼-½ cup of pesto sauce over the pizza crust, top with the cheese, the roasted tomatoes, and a few small dollops of the pesto sauce.
Bake for 10-12 minutes or until the cheese is melted and the crust is golden brown.
Let the pizza rest for 5 minutes before slicing. Garnish with fresh basil.

Notes

Store leftover slices in an airtight container in the refrigerator for up to 3 days.
Reheat in a dry skillet over medium-low heat or in an air fryer at 375° for 3-4 minutes.
Freeze for up to 3 months.

Nutrition