Pesto and Mozzarella Pizza (30-32 Minutes)

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There’s something undeniably delightful about a pizza that trades in traditional tomato sauce for rich, aromatic pesto. Combined with the soft meltiness of mozzarella and the juicy pop of cherry tomatoes, this pizza brings together classic Italian flavors in a fresh way. The vibrant green of the pesto paired with the bright red tomatoes isn’t just a treat for the taste buds; it’s a visual feast as well. Whether you’re entertaining guests or simply indulging in a quiet dinner at home, this pizza is bound to be a hit.

  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30-32 minutes
  • Yield: 2–3 servings 1x

Ingredients

Units Scale
  • Pizza dough (store-bought or homemade)
  • 1/2 cup basil pesto
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese (optional for added flavor)
  • Fresh basil leaves for garnish
  • Olive oil (for brushing)
  • Salt and freshly ground black pepper

Instructions

  1. Preheat Oven (10 minutes): Start by preheating your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
  2. Prepare the Dough (5 minutes): On a floured surface, roll out your pizza dough into your desired thickness. If you have a pizza peel, transfer the rolled dough onto it. If not, use an inverted baking sheet.
  3. Add Pesto (2 minutes): Spread the basil pesto evenly over the surface of the dough, leaving a small border around the edges.
  4. Add Cheese and Tomatoes (3 minutes): Sprinkle the shredded mozzarella cheese over the pesto. Distribute the halved cherry tomatoes evenly on top. Season with a bit of salt and black pepper.
  5. Bake the Pizza (10-12 minutes): Transfer the pizza onto the pizza stone or directly on the oven rack if you don’t have a stone. Bake for about 10-12 minutes or until the edges are golden brown and the cheese is bubbly and slightly browned.
  6. Garnish and Serve (2 minutes): Once out of the oven, sprinkle with grated Parmesan (if using) and fresh basil leaves. Slice and serve immediately.

Notes

To get the best out of this recipe, ensure that the pizza dough is rolled evenly to prevent uneven cooking. If using store-bought pesto, choose a high-quality brand to maximize flavor, or even better, make your own fresh batch for that homemade touch. For a crispier crust, consider pre-baking the dough for a few minutes before adding the toppings. Also, using freshly shredded mozzarella rather than pre-packaged can make a noticeable difference in taste and meltiness. Complement this pizza with a light salad or a chilled glass of white wine for a dining experience that feels both gourmet and comforting!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

 

Nutrition

  • Serving Size: 1 serving
  • Calories: 470
  • Sugar: 4g
  • Sodium: 810mg
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 45mg

Pair this with...

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

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