Basil pesto pizza with mozzarella and roasted cherry tomatoes. Using a great homemade pesto and an easy pizza dough, this recipe will make pizza night special.
Pizza topped with pesto is an irresistible twist. I posted my homemade pesto earlier so you can try it on this delicious pizza. I use a simple basic pizza dough, spread the base generously with basil pesto, then top with roasted cherry tomatoes and torn mozzarella. The result is pure pesto pizza bliss.
Take a moment to admire that cheesy, herb-scented pizza—doesn’t it look amazing?
Replacing the usual tomato sauce with homemade basil pesto is a simple way to refresh pizza night. Spread the pesto over the base, add roasted cherry tomatoes and mozzarella, and you have a flavorful, veggie-friendly pizza that feels a little indulgent.
For variety I often make two or three different toppings on separate pizzas so everyone can try a few combinations.
Great alternative toppings for a pesto pizza:
More Pesto Pizza Toppings;
- Prosciutto
- Red onion
- Artichokes
- Roasted peppers
- Sausage
- Zucchini
- Extra cheese (four-cheese and pesto is incredible)
Another favourite using pesto is my chicken pesto ciabatta—it’s a weekend treat!
How To Make Basic Pizza Dough
Making pizza dough is straightforward and gets easier with practice. Start by adding the yeast to lukewarm water and let it sit for about 5 minutes.
Put the flour in a large bowl and make a well in the centre. Add the yeast mixture and begin mixing with a metal spoon. Add the olive oil and stir until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for around 10 minutes until it feels smooth and elastic.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with cling film and leave in a warm place for 2–3 hours, or until doubled in size. When risen, press down to remove excess air.
How To Make Basil Pesto Pizza – Step By Step
Wash and dry the cherry tomatoes, then halve them. Toss with 1 tbsp olive oil, spread on a lined baking tray, and sprinkle with salt.
Roast in a hot oven for about 15 minutes until soft and slightly caramelised.
Divide the dough in half and roll out each piece to fit your baking tray, either round or rectangular.
Spread a generous amount of basil pesto over each base, top with roasted cherry tomatoes and torn mozzarella. Bake in a very hot oven for 8–10 minutes until the crust is golden and the cheese is melted and bubbling.
Pour a glass of red wine, pick a movie, and enjoy pizza night!
More pizza recipes to try;
- Quattro stagioni – four seasons pizza
- Prosciutto cotto and artichoke (with instant pizza dough)
- Burrata pizza with salami, olives and capers
- Cheesy speck and mushroom pizza
Basil Pesto Pizza with Mozzarella & Roasted Cherry Tomatoes
If you make this basil pesto pizza or try any other recipe here, please rate it and leave a comment to let me know how it went—I love hearing from readers!
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get the best results.
Basil Pesto Pizza with Mozzarella & Roasted Cherry Tomatoes
By Emily
Ingredients
For the pizza dough
- 4 cups (500g) type 0 flour (or substitute type 00 or all-purpose)
- 2 tsp (7g) fast action dried yeast
- 1 1/3 cups (320ml) lukewarm water
- 1 tbsp olive oil
- Pinch of salt
- Semolina flour or polenta for dusting
For the topping
- 1.6 lbs (750g) cherry tomatoes
- 8.8 oz (250g) mozzarella, torn
- 6 tbsp homemade pesto (see notes)
- 1 tbsp olive oil for roasting
Instructions
- Add the yeast to lukewarm water with 1/2 tsp sugar and leave for 5 minutes. Combine flour and salt in a large bowl, make a well, add the yeast mixture and mix with a spoon. Stir in the olive oil until a rough dough forms. If too sticky, add a little more flour.
- Dust a work surface and knead the dough for 5–10 minutes until silky and elastic. The dough should spring back when pressed. Coat a clean bowl with 1 tbsp olive oil, place the dough inside, rub a little oil on top, cover and leave in a warm place for 2–3 hours until doubled.
- Preheat the oven to 180°C/400°F (fan). Wash, halve and dry the cherry tomatoes. Toss with 1 tbsp olive oil, spread on a lined tray, season with salt and roast for about 15 minutes until soft.
- When ready to bake, place your baking trays in the oven and increase heat to 220°C/425°F (fan).
- Divide the dough in half and roll out each portion to fit your tray. Dust the tray with 1 tbsp semolina or polenta and transfer the bases to the tray.
- Spread 3 heaped tbsp of homemade pesto on each base, top with roasted cherry tomatoes and torn mozzarella. Bake for 8–10 minutes until crust is golden and cheese melted.
Notes
See the homemade pesto recipe referenced earlier for details. This recipe was developed using metric measurements; imperial measures are approximate.
- Type 0 flour can be substituted with type 00 or all-purpose flour.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are medium unless specified.
- Recipes were tested in a fan (convection) oven.
- Nutrition calculations are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.