Pesto Pizza Recipe with Fresh Tomatoes

Why You’ll Love This Recipe

• Uses fresh, wholesome ingredients with big flavor payoff.
• Lighter and brighter than traditional red-sauce pizza.
• Quick to prepare—perfect for weeknights.
• Customizable with your favorite toppings and cheeses.
• Great for summer or anytime you want a fresh-feeling pizza.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pizza dough (store-bought or homemade)
• Basil pesto
• Mozzarella cheese (shredded or fresh sliced)
• Fresh tomatoes (Roma, cherry, or heirloom)
• Olive oil
• Salt and pepper
• Fresh basil for topping
• Optional extras: parmesan cheese, red pepper flakes, garlic, balsamic glaze

Directions

1. Preheat your oven to 475°F (245°C) or as hot as it safely goes. Place a pizza stone inside if using.
2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
3. Spread a thin, even layer of pesto over the dough.
4. Add mozzarella evenly on top of the pesto.
5. Slice the tomatoes and pat them dry with a paper towel to prevent excess moisture.
6. Arrange the tomato slices on the pizza and drizzle lightly with olive oil.
7. Season with salt and pepper.
8. Bake for 10–12 minutes, or until the crust is golden and the cheese is melted.
9. Top with fresh basil leaves and optional extras like parmesan or balsamic glaze.
10. Slice and serve warm.

Servings and timing

Serves 4 people.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–22 minutes

Variations

• Use cherry tomatoes for a sweeter, juicier topping.
• Add grilled chicken, artichokes, or mushrooms for extra flavor.
• Swap mozzarella for goat cheese or burrata.
• Drizzle the finished pizza with balsamic glaze for added sweetness and tang.
• Use sun-dried tomato pesto instead of basil pesto for a richer flavor.

Storage/Reheating

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F (190°C) oven or air fryer for 5–7 minutes to keep the crust crisp.
Microwaving works but may soften the crust.
Freezing is possible but best without fresh tomatoes, as they may release water when thawed.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works great, but homemade pesto offers fresher flavor.

What type of tomatoes work best?

Cherry, Roma, or heirloom tomatoes all work well—just remove excess moisture.

Do I need to pre-bake the crust?

Not usually, but for very thin or very thick dough, a 3–5 minute pre-bake helps.

Can I make this pizza on a grill?

Yes, grilled pesto pizza develops excellent smoky flavor.

Can I use fresh mozzarella?

Yes, just pat it dry so the pizza doesn’t get watery.

How do I keep the pizza from getting soggy?

Dry the tomatoes, avoid too much pesto, and bake at a high temperature.

Can I make the dough ahead of time?

Yes, homemade dough can be refrigerated for up to 3 days.

Can I make this recipe gluten-free?

Use your favorite gluten-free pizza crust.

What cheese pairs best with pesto?

Mozzarella, parmesan, burrata, and goat cheese all work beautifully.

Should I add basil before or after baking?

Add fresh basil after baking to keep it bright and aromatic.

Conclusion

Pesto pizza with fresh tomatoes is a deliciously vibrant and simple pizza that highlights fresh basil, juicy tomatoes, and golden, melty cheese. Perfect for quick dinners, entertaining, or summer meals, it delivers classic Italian flavors in every bite.

Pesto Pizza Recipe with Fresh Tomatoes

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Pesto pizza with fresh tomatoes is a vibrant and flavorful twist on traditional pizza, featuring a basil pesto base, melty cheese, and juicy tomatoes. It’s fresh, simple, and perfect for a quick Italian-inspired meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 1 pizza (serves 4)
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 ball pizza dough (store-bought or homemade)
• 1/3 cup basil pesto
• 1 1/2 cups shredded mozzarella or fresh sliced mozzarella
• 2–3 fresh tomatoes (Roma, cherry, or heirloom), sliced and patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, for topping
• Optional: grated parmesan cheese, red pepper flakes, garlic, balsamic glaze

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Instructions

1. Preheat oven to 475°F (245°C), placing a pizza stone inside if using.
2. Roll out the pizza dough on a lightly floured surface to your preferred thickness.
3. Spread a thin layer of pesto evenly over the dough.
4. Top with shredded or sliced mozzarella cheese.
5. Arrange tomato slices on top and pat them dry to prevent excess moisture.
6. Drizzle lightly with olive oil and season with salt and pepper.
7. Bake for 10–12 minutes or until crust is golden and cheese is bubbling.
8. Remove from oven and top with fresh basil and any optional toppings like parmesan or balsamic glaze.
9. Slice and serve warm.

Notes

• Dry tomatoes and fresh mozzarella well to prevent soggy crust.
• For extra crispiness, bake on a preheated pizza stone or steel.
• Store-bought pesto works, but homemade offers fresher flavor.
• Add grilled chicken or vegetables for more substance.
• Add fresh basil after baking to preserve color and aroma.

Nutrition

• Serving Size: 1 slice (1/4 pizza)
• Calories: 310
• Sugar: 3g
• Sodium: 560mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 30mg