Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Fresh, herby, and full of flavor.
- Crispy crust with perfectly melted cheese.
- Easy to customize with your favorite toppings.
- Great for lunch, dinner, or entertaining.
Ingredients
For the Pizza
- 1 pound pizza dough (store-bought or homemade)
- ⅓ cup basil pesto
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Optional Toppings
- Fresh mozzarella slices
- Baby spinach
- Grilled chicken
- Artichoke hearts
- Roasted red peppers
- Kalamata olives
- Mushrooms
- Red onion
- Pine nuts
- Fresh basil leaves
- Crushed red pepper flakes
- Balsamic glaze
Instructions
Step 1: Preheat the Oven
Preheat your oven to 475°F (245°C).
Place a pizza stone or baking sheet inside the oven while it heats for a crispier crust.
Step 2: Prepare the Dough
On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle.
Transfer it to a sheet of parchment paper or a lightly floured pizza peel.
Brush the edges lightly with olive oil.
Step 3: Add the Toppings
Spread the basil pesto evenly over the dough, leaving about a 1-inch border around the edges.
Sprinkle the mozzarella evenly over the pesto.
Scatter the cherry tomatoes across the pizza.
Top with Parmesan cheese and Italian seasoning.
Step 4: Bake
Transfer the pizza to the preheated pizza stone or baking sheet.
Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
Step 5: Finish and Serve
Remove the pizza from the oven.
Top with fresh basil leaves, a drizzle of olive oil, balsamic glaze, or crushed red pepper flakes if desired.
Slice and serve immediately.
Serving Suggestions
Serve this pesto pizza with:
- Caesar salad
- Greek salad
- Garlic bread
- Roasted vegetables
- Tomato soup
- Fresh fruit salad
- Sparkling lemonade
Tips for Success
- Use high-quality basil pesto for the best flavor.
- Preheat the pizza stone for an extra crispy crust.
- Don’t overload the pizza with toppings.
- Pat tomatoes dry before adding them to prevent excess moisture.
- Finish with fresh basil after baking for maximum freshness.
Variations
Chicken Pesto Pizza
Top with grilled chicken, mozzarella, and spinach.
Caprese Pesto Pizza
Add fresh mozzarella slices and finish with basil and balsamic glaze.
Veggie Pesto Pizza
Top with mushrooms, roasted peppers, spinach, zucchini, and red onion.
Four Cheese Pesto Pizza
Combine mozzarella, Parmesan, provolone, and goat cheese for a rich, cheesy pizza.
Pesto Pepperoni Pizza
Add slices of pepperoni for a savory twist that pairs beautifully with basil pesto.
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven for 5–8 minutes or in an air fryer until the crust is crisp and the cheese is hot.
Frequently Asked Questions
Can I use store-bought pesto?
Yes! Store-bought basil pesto works wonderfully and makes this recipe even quicker.
Can I make the pizza ahead of time?
You can prepare and top the pizza a few hours in advance. Refrigerate it until you’re ready to bake.
What cheese goes best with pesto?
Mozzarella, Parmesan, provolone, goat cheese, ricotta, and burrata all pair beautifully with pesto.
Can I freeze pesto pizza?
Yes. Bake the pizza first, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat directly from frozen until hot and crispy.
Final Thoughts
This Pesto Pizza is a fresh, flavorful alternative to classic pizza, featuring aromatic basil pesto, melty mozzarella, juicy tomatoes, and a crisp homemade crust. Easy to prepare and endlessly customizable, it’s the perfect recipe for pizza lovers looking to try something new. Whether you enjoy it as a simple vegetarian meal or load it up with your favorite toppings, this pesto pizza is sure to become a family favorite.
