Pesto Pizza with Fresh Mozzarella and Cherry Tomatoes Recipe
A vibrant and flavorful Pesto Pizza recipe featuring whole wheat dough topped with fresh basil pesto, mozzarella, and cherry tomatoes. This quick and easy recipe uses a classic homemade pesto spread and bakes the pizza to perfection in just 30 minutes, offering a delightful fusion of fresh herbs and melty cheese with a golden crust.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pizza Dough
- 1 batch Easiest Whole Wheat Pizza Dough or 1 pound store-bought pizza dough
Toppings
- 12 ounces ciliegine mini fresh mozzarella balls or large fresh mozzarella balls or shredded part-skim mozzarella
- 10 cherry or grape tomatoes, quartered lengthwise
- Optional garnishes: Reserved fresh basil leaves, finely grated Parmesan cheese, or red pepper flakes
Pesto
- 2 cups packed fresh basil leaves (about 3 ounces or 2 large bunches)
- ⅓ cup raw pine nuts, almonds, walnuts, pecans, or pepitas
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic, roughly chopped
- ¾ teaspoon fine salt
- ½ cup extra-virgin olive oil
Instructions
- Preheat the Oven: Preheat the oven to 500°F and position a rack in the upper third of the oven. If using a pizza stone, place it on the appropriate rack and preheat as well, referring to the manufacturer’s instructions.
- Prepare the Dough: Roll out the pizza dough as thinly as possible on a clean surface. Avoid brushing the edges with oil since the pesto contains ample olive oil.
- Make the Pesto: In a clean food processor bowl, combine the fresh basil (reserve some leaves for garnish), nuts, grated Parmesan, lemon juice, garlic, and salt. While the machine is running, slowly drizzle in the olive oil and continue processing until smooth and well blended, scraping down the sides as needed.
- Assemble the Pizza: Spread half of the pesto evenly over each rolled-out pizza, leaving about an inch of bare dough around the edges. Drain and pat dry the mozzarella if fresh, and tear larger pieces if needed. Distribute the mozzarella evenly over each pizza, then scatter the quartered cherry tomatoes on top.
- Bake the Pizza: Using parchment paper, transfer one pizza to a baking sheet and place it in the preheated oven. Bake for 8 to 12 minutes until the crust is golden and the cheese is bubbly. If using a pizza stone, baking time may be as short as 5 minutes.
- Repeat and Garnish: Bake the second pizza following the same steps. Once baked, top each pizza with reserved basil leaves, a light sprinkle of finely grated Parmesan, and red pepper flakes if desired. Slice and serve immediately.
Notes
- For the best texture, roll the dough as thinly as possible before baking.
- If using fresh mozzarella, ensure it is well-drained to avoid soggy pizza.
- Substitute different nuts in the pesto according to preference or availability.
- Red pepper flakes add a nice spicy kick but are optional.
- Preheating the oven thoroughly is critical for a crispy crust and bubbly cheese.
- You can use a pizza stone or baking sheet depending on what’s available, but pizza stones typically yield the best crust texture.