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
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Preparation
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.