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