Pesto Tomato Mozzarella Pizza
A delightful combination of fresh basil pesto, ripe tomatoes, and creamy mozzarella on a homemade pizza crust. This Pesto Tomato Mozzarella Pizza is perfect for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 oven preheated to 475°F
- 1 Rolling Pin
Ingredients
Pizza Dough
- 2 1/4 cups all-purpose flour
- 1 packet active dry yeast 2 1/4 tsp
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- 3/4 cup warm water
Toppings
- 1/2 cup fresh basil pesto
- 8 oz fresh mozzarella sliced
- 2 medium tomatoes sliced
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
- Fresh basil leaves for garnish
Instructions
Preparation
- In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
- Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
Assemble the Pizza
- Punch down the risen dough and roll it out on a floured surface to a 12-inch circle. Transfer to the prepared baking sheet.
- Spread the basil pesto evenly over the pizza dough, leaving a small border around the edges. Arrange mozzarella slices and tomato slices on top. Sprinkle with Parmesan cheese and drizzle with olive oil.
Bake the Pizza
- Place the pizza in the oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Serving
- Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.
Storage
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Notes
Pro Tips: Use a pizza stone for a crispier crust. Let cheese sit at room temperature for easier slicing.
Ingredient Substitutions: Swap pine nuts in pesto for walnuts or almonds.
How to Serve: Slice and serve with a side salad.
Storage & Freshness: Store in airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare dough in advance and refrigerate for up to 24 hours.
Ingredient Substitutions: Swap pine nuts in pesto for walnuts or almonds.
How to Serve: Slice and serve with a side salad.
Storage & Freshness: Store in airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare dough in advance and refrigerate for up to 24 hours.