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    Home » Family Style Dinners

    Tomato and Pesto Pizza Recipe

    Published: Mar 17, 2021 » Modified: Jun 21, 2023 » By: Kylie » This post may contain affiliate links. » 7 Comments

    6.1K shares
    Jump to Recipe

    This pesto pizza recipe is better than take-out and comes together in less than 20 minutes! Use refrigerated pizza dough from the store or my quick and easy pizza dough recipe along with all those ripe tomatoes and overgrown basil from the garden!

    Close up shot of a pizza pan with a homemade pesto pizza sliced into triangles
    Table of Contents show
    1 You Will Love This
    2 Ingredients and Substitutions
    3 Instructions
    4 Tips
    5 Topping Variations
    6 Storage, Reheating, and Freezing Instructions
    7 FAQ
    8 Family Favorite Pizzas
    9 Recipe
    10 Pesto Pizza Recipe

    You Will Love This

    • It's the perfect way to showcase all those fresh veggies and herbs from the garden or farmer's market! If you've got an abundance of ripe tomatoes and bushes of basil in the garden, this pizza is a MUST. It's the perfect way to use up the last of the late summer harvest (or welcome a new season of warmth)!
    • It's a hearty vegetarian dinner that will even please the meat-eaters in your life! My carnivorous, meat-loving partner gave this pizza his stamp of approval, saying it was "the best pizza you've ever made". So, I'm pretty confident that you can serve this at your next pizza night or backyard movie night and everyone is going to LOVE it.
    • It's a welcomed reprieve from the classic pepperoni pizza you're always making on Friday night! Switch things up a bit and give the pepperoni a rest next week! The classic toppings have had their day in the sun - let's give the tomatoes and basil some time to shine! If you're looking for other unique pizza recipes be sure to check out my Thick Crust Cast Iron Skillet Pizza, Greek Flatbread Pizza, or Loaded Baked Potato Pizza.
    Pesto and tomato pizza cut into triangles on a metal pizza pan

    Ingredients and Substitutions

    The best part about this pesto pizza recipe — other than how simple it is to make — is that it only requires a handful of ingredients. 

    For this homemade Pesto Pizza, you’ll need:

    • Pizza Crust - Raw or pre-baked store-bought is fine, but try my favorite no-knead dough recipe if you have a few extra minutes! It comes together with no kneading, but it does require an overnight rise so it involves some planning ahead.
    • Fresh Pesto - I highly recommend making my quick and easy pesto recipe (it literally takes 5 minutes), but if you’re in a pinch you can buy it at the grocery store. This is my favorite store-bought brand.
    • Mozzarella Cheese - I like to use whole milk shredded mozzarella for this pizza because that extra bit of fat gives the pizza more flavor. Remember, fat equals flavor!
    • Fresh Tomatoes - I used what I had available in my garden, but you can use your favorite variety - beefsteak, Roma, heirloom, or cherry tomatoes will all work. Sun-dried tomatoes would also pair well with the pesto.
    • Fresh Basil - I highly recommend picking up some fresh basil (from your backyard of the farmer's market) because it really takes this pizza to the next level!

    Instructions

    Roll dough out into a 12-14 inch crust. Transfer to a pizza pan (I HIGHLY recommend this one). Poke the crust all over with a fork and brush with olive oil.

    A pizza crust on a pizza pan being brushed with oil

    Par-bake crust for 3-5 minutes. See how nice and golden brown this pan helps the crust get?! If there is one pan you invest in - let it be this one! Also - it's actually super inexpensive so it's worth every penny!!

    Pizza dough on a pizza pan that is partially baked and being folded to show you the under side

    While the crust is par-baking, throw together my super easy basil pesto (which can be made with pine nuts or walnuts)!

    Food processor filled with homeade basil pesto

    Remove from the oven and spread pesto across the crust, leaving about an inch around the perimeter.

    Basil pesto being spread across a pizza crust on a pizza pan

    Sprinkle mozzarella cheese evenly across the pizza.

    Mozzarella cheese being sprinkled on a pizza crust on a pizza pan

    Place tomatoes on top of the cheese. Sprinkle oregano across the pizza as well as a large pinch of Kosher salt. Brush crust with more olive oil. 

    A yellow pastry brush brushing oil across the crust of a pizza

    Bake for 8-10 minutes or until the cheese is melted and the crust is dark golden brown.

    A pizza pan with a homemade pesto pizza sliced into triangles

    Tips

    • Don't skip the par-baking! It may seem like an unnecessary extra step, but you have to partially bake the crust in order to get that perfectly crisp, golden-brown crust. Trust me, it's worth the extra 3 minutes!
    • For a really extra crispy crust make sure you brush it with oil before par-baking and then also brush the edges before the final bake. This will give the crust the most buttery, rich flavor, and just the right amount of crunch!
    • Less is more when it comes to toppings. When making a 12-inch pie, make sure you stick to about a ½ cup of sauce and 1 cup of cheese plus a handful of veggies or meats. This will ensure that the crust cooks evenly and thoroughly and you're not left with a soggy mess!
    A hand reaching for a slice of pesto pizza on a pizza pan

    Topping Variations

    • Margherita Pizza - fresh mozzarella cheese, sliced garlic, tomatoes, and fresh basil leaves, and a drizzle of olive oil
    • Simple Mediterranean Pizza - pesto, artichoke hearts, feta cheese, tomatoes, olives
    • Olive Tapenade + burrata, arugula, and red pepper flakes

    Storage, Reheating, and Freezing Instructions

    • Store leftover pizza in an airtight container or bag in your fridge for up to 4 days.
    • Freeze cooked and cooled pizza in a freezer-safe bag for up to 1 month.
    • Reheat thawed pizza in your oven at 350 degrees for 10 minutes or so, until warmed through and bubbling. You want to crust to get crispy again, so allow it to cook long enough in the oven for this to happen. Best to warm directly on the racks in the oven.
    Close up shot of a pizza pan with a homemade pesto pizza sliced into triangles

    FAQ

    Is pesto good with cheese?

    Yes! There's Parmesan cheese in pesto, so pesto definitely pairs well with cheese. I prefer it with lighter white cheeses like mozzarella, making it the perfect addition to pizza!

    Is pesto bad for you?

    Absolutely not! Like anything, it's best enjoyed in moderation, but this is a wonderful veggie-filled, protein-packed sauce alternative to traditional tomato-based pizza sauce and can even be used as a marinade for chicken or shrimp!

    Can I use mozzarella instead of Parmesan in pesto?

    Unfortunately not. An aged cheddar that is very dry could work, but even then the flavor just isn't quite right for pesto. A regular block of mozzarella or shredded mozzarella will not work for pesto either. The Parmesan cheese works well in pesto because it is dry and when processed it crumbles into a fine, sand-like texture. Save mozzarella for topping your pizza, not for making pesto!

    What can you use in place of Parmesan in pesto?

    If you want to make a dairy-free pesto, you could use more nuts in place of the Parmesan or substitute nutritional yeast. The latter would give you a cheesy, nutty taste similar to that of Parmesan. You could also substitute a vegan Parmesan cheese in place of regular in the pesto!

    Family Favorite Pizzas

    • How to Reheat Pizza in the Air Fryer
    • Easy 15-Minute Naan Pizza
    • Perfect Pizza Rolls in the Air Fryer
    • Cheesy Supreme Pizza Casserole

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

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    Recipe

    Pesto Pizza Recipe

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    ★★★★★

    5 from 3 reviews

    This pesto pizza recipe is better than take out and comes together in less than 20 minutes! Use refrigerated pizza dough from the store or my quick and easy pizza dough recipe along with all those ripe tomatoes and overgrown basil from the garden!

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 12 minutes
    • Total Time: 17 minutes
    • Yield: 8 servings 1x
    • Category: Main Dish
    • Method: Oven
    • Cuisine: Italian
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 1 lb. pizza dough (or ½ my no knead pizza dough recipe)
    • 2 tablespoons olive oil
    • ½ cup my easy homemade pesto (store bought works too)
    • 1 cup shredded mozzarella
    • 1 large tomato, sliced into ¼" thick slices
    • ½ teaspoon dried oregano
    • Kosher salt

    Instructions

    1. Preheat oven to 550 degrees.
    2. Gently press dough into a circle and slap it back and forth between your hands to create a 12-14 inch crust. Transfer to a pizza pan. Poke crust all over with a fork. 
    3. Brush entire crust with olive oil
    4. Par-bake crust for 3-5 minutes. 
    5. Remove from oven and spread pesto across crust, leaving about an inch around the perimeter.
    6. Spread cheese evenly across the pizza.
    7. Place tomatoes on top of the cheese.
    8. Sprinkle oregano across the pizza as well as a large pinch of Kosher salt.
    9. Brush crust with more olive oil. 
    10. Bake for 8-10 minutes or until the cheese is melted and the crust is dark golden brown.

    Equipment

    Image of pizza pan

    pizza pan

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    food processor

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    Notes

    Don't skip the par-baking! It may seem like an unnecessary extra step, but you have to partially bake the crust in order to get that perfectly crisp, golden brown crust. Trust me, it's worth the extra 3 minutes!

    For a really extra crispy crust make sure you brush it with oil before par-baking and then also brush the edges before the final bake. This will give the crust the most buttery, rich flavor and just the right amount of crunch!

    Less is more when it comes to toppings. When making a 12 inch pie, make sure you stick to about a ½ cup of sauce and 1 cup of cheese plus a handful of veggies or meats. This will ensure that the crust cooks evenly and thoroughly and you're not left with a soggy mess!

    Nutrition

    • Serving Size:
    • Calories: 184
    • Sugar: 1 g
    • Sodium: 410.1 mg
    • Fat: 10 g
    • Saturated Fat: 1.6 g
    • Carbohydrates: 15.8 g
    • Fiber: 0.8 g
    • Protein: 7.5 g
    • Cholesterol: 2.5 mg

    Keywords: vegetarian pizza, spinach pesto pizza, tomato mozzarella pizza

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    Reader Interactions

    Comments

    1. Michelle Lien

      January 07, 2020 at 7:02 pm

      I made this recipe tonight! Amazing!
      I had made your full pizza dough recipe for your cinnamon rolls recipe, which was also awesome. I froze the other half of the dough and used it tonight to make this pizza. I also used your pesto recipe that I had made this fall and froze. I will definitely be making this pizza again! There is just something about a simple, fresh pizza that is so satisfying. The sweetness from the warm tomatoes and the freshness from the pesto tie everything together. The only issue I had was my pan. I used a pizza stone, but I think the results would be better on the pan you suggest, which I do have. The crust just stuck and didn't get as crispy as I would like. Next time I'm going to try the other pan. Thank you for all of the great recipes!!!

      ★★★★★

      Reply
      • Kylie Lato

        January 08, 2020 at 10:24 am

        The freezer is SO helpful in getting an easy dinner on the table! I wonder if a hearty layer of cornmeal might have alleviated the crust sticking to the pizza stone? Those pizza stones are so nice 🙂 One thing that might be helpful too would be preheating the pizza stone before you put the crust on it! My mother in law always lets hers heat up in the oven and her pizzas come out nice and crisp! Thanks for leaving a review Michelle - I really appreciate your feedback!

        Reply
        • Michelle Lien

          January 17, 2020 at 6:34 pm

          Great ideas! I did use corn meal under the crust, but maybe not enough. Thank you!

        • Michelle

          February 13, 2020 at 7:15 pm

          Hey Kylie! I just wanted to tell you that I made this crust again. I made it Sunday and we had it tonight. We made early Valentine's heart shaped pizza's! They were perfect. The crust was amazing and didn't stick this time! Thanks for the advice! Let me know if you want a photo.

          ★★★★★

        • Kylie Lato

          February 14, 2020 at 10:58 am

          Yes! I am so glad that the crust worked better this time!!! I love the heart shaped pizza idea!! If you post any pics or stories on Instagram be sure to tag me @midwest.foodie and I will share!! Thank you 🙂

      • Nance

        July 23, 2022 at 5:21 pm

        I love watching Pasquale Sciarappa on Youtube and he always uses a pizza stone. The trick to no sticking is to put some Semolina flour on the bottom surface of the pizza. Comes out very professional. 😊 🍕 💡

        Reply
    2. Kylie

      September 11, 2019 at 9:15 pm

      Seriously - you are going to LOVE LOVE LOVE this pizza! Get out of your pizza night rut with this delicious vegetarian option!

      ★★★★★

      Reply

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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