Pesto Pizza
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(11)
Ingredients
3-4 servings
- Cornmeal, for stretching the dough
- Homemade Pizza Dough, or 1 pound store-bought pizza dough*
- Basil Pesto, made with ½ cup olive oil
- 4 ounces fresh mozzarella cheese, torn
- Roasted cherry tomatoes, or sun-dried tomatoes
- Fresh basil
- Red pepper flakes
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 500°F.
Step 2
Dust a baking sheet with cornmeal, place the dough on the baking sheet, and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 5 minutes.
Step 3
Remove the crust from the oven and brush with 2 tablespoons of the pesto. Top with the cheese and tomatoes and bake for 6 to 8 minutes, or until the crust is browned.
Step 4
Dot the pizza with additional small dollops of pesto. Top with fresh basil and red pepper flakes, slice, and serve.
Step 5
Save recipe for the next time?
Chef's notes
*If using store-bought dough, allow it to sit at room temperature for 1 hour before stretching.
To make this pesto pizza quick and easy to assemble, I recommend cooking the roasted cherry tomatoes a day or two in advance and storing them in the fridge. For even quicker assembly, you can sub in oil-packed sun-dried tomatoes.
