Best Pesto Pizza
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If you’re over red sauce and want something a little different, Pesto Pizza layers herby pesto, sweet cherry tomatoes, and bubbling mozzarella onto a crust that bakes up golden and crisp. It melts into a creamy, cheesy bite thanks to a little trick I do before baking that helps the cheese brown beautifully. Once you try it, you’ll save it for your next pizza night.
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I love making Pesto Pizza for busy weeknight dinners, pizza night with friends, cookout, or party snacks when I want a dish everyone can enjoy together. It’s easy to prep ahead, reheats without losing its texture, and leftovers keep well in the fridge or freezer for another day. It works just as well for a small family meal as it does for feeding a crowd.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pesto Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this Pesto Pizza easy to pull together if you follow my simple instructions below.
Prep the Oven and Pan
Preheat your oven to 500°F. Lightly grease a pizza pan or baking sheet with a thin layer of oil to keep the crust from sticking. For easy, even coverage, I like using this glass oil sprayer to lightly coat the pan without overdoing it.
I use a round nonstick pizza pan to help the crust crisp up evenly without burning. This rimmed baking sheet works just as well, giving the crust space to spread while remaining crisp. Then, I top the baking sheet with pre-cut parchment paper so the pizza won’t stick to the bottom.
Assemble the Pizza
Spread the pesto evenly over the crust, leaving an inch border around the edges. I always grab my silicone spatula here to smooth it out, preventing it from tearing.
Scatter the halved cherry tomato slices over the pesto, then sprinkle the shredded mozzarella on top so it melts around the tomatoes. To slice cherry tomatoes without squashing them, this chef’s knife cuts cleanly.
Bake Until Golden
Bake the pizza for about 10 minutes, or until the cheese is melted and the edges of the crust are golden and crisp. As soon as it comes out of the oven, top it with fresh basil leaves so the heat releases their aroma before slicing and serving.
If you want wood-fired flavor and an extra-crispy crust, this pizza oven cooks 12-inch pizzas in just 60 seconds, delivering serious heat, whether you’re using wood or gas. Using a pair of oven-safe gloves makes transferring the hot pizza safe and easy.
Serve
Let the pizza rest for a couple of minutes before slicing, so the cheese can settle and hold together better. Cut into triangles for a classic presentation or squares for party-style bites. A pizza wheel keeps the cuts clean and helps preserve the structure.
I love using my classic pizza cutter, which glides lightly through the crust without shifting the toppings. Then, I set it out on this large wooden cutting board, which doubles as a serving board when I’m feeding a crowd.
Now, enjoy your fresh Pesto Pizza!
If you’re bringing this to a gathering, transfer it to a baking dish with a lid. Depending on the size of the pizza you made, you can move it whole or cut it into a few large sections to fit in. The dish keeps it secure during the drive, and I slide that into my insulated casserole carrier to help it stay warm.
Equipment
Ingredients
- 1 pre-cooked pizza crust
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes halved
- Fresh basil leaves for topping
Video
Instructions
- Preheat oven to 500°F (260°C). Lightly grease a large baking sheet or pizza pan.
- Spread the pesto evenly over the pizza crust. Top with cherry tomatoes and shredded mozzarella, leaving a small border around the edges.1 pre-cooked pizza crust, 1 cup basil pesto, 1 cup shredded mozzarella cheese, ½ cup cherry tomatoes
- Bake for 10 minutes, or until the cheese is melted and golden and the crust is crisp.
- Let cool slightly, then top with fresh basil leaves. Slice and serve.Fresh basil leaves
Notes
- Preheat Properly: A very hot oven ensures the crust crisps up and the cheese browns nicely without overbaking.
- Leave a Border: Don’t spread the pesto all the way to the edge, so you get a clean crust and less mess.
- Drain Wet Tomatoes: If your cherry tomatoes are particularly juicy, gently pat them dry to prevent the pizza from becoming watery.
- Try a Cheese Twist: Crumbled feta cheese, sliced black olives, or a light sprinkle of parmesan cheese can be added to the tomatoes for a tangy, savory layer that melts right into the mozzarella.
- Cool Slightly Before Slicing: Letting the cheese rest helps it set just enough so that your slices hold together better.
- Finish Fresh: Add fresh basil and a light drizzle of olive oil immediately after baking to keep the herbs vibrant and add a touch of richness to each slice. A pinch of black pepper over the top doesn’t hurt either.
- Switch It Up: Try sliced mushrooms, olives, or a batch of homemade pesto made with fresh spinach, pine nuts, and a garlic clove if you have a food processor. Small changes like these keep it feeling fresh without adding much effort.
- Start with Good Basics: Homemade pizza dough made with all-purpose flour and a flavorful pesto, whether from the grocery store or homemade pesto sauce, both set the tone for a pizza that really comes together nicely.
Nutrition
Recipe Notes and Expert Tips
I’ve made this homemade Pesto Pizza more times than I can count. Here’s what helps it turn out best every time:
- Preheat Properly: A very hot oven ensures the crust crisps up and the cheese browns nicely without overbaking.
- Leave a Border: Don’t spread the pesto all the way to the edge, so you get a clean crust and less mess.
- Drain Wet Tomatoes: If your cherry tomatoes are particularly juicy, gently pat them dry to prevent the pizza from becoming watery. I use reusable dishcloths, so it’s quick and mess-free during prep.
- Try a Cheese Twist: Crumbled feta cheese, sliced black olives, or a light sprinkle of parmesan cheese can be added to the tomatoes for a tangy, savory layer that melts right into the mozzarella.
- Cool Slightly Before Slicing: Letting the cheese rest helps it set just enough so that your slices hold together better.
- Finish Fresh: Add fresh basil and a light drizzle of olive oil immediately after baking to keep the herbs vibrant and add a touch of richness to each slice. A pinch of black pepper over the top doesn’t hurt either.
- Switch It Up: Try sliced mushrooms, olives, or a batch of homemade pesto made with fresh spinach, pine nuts, and a garlic clove if you have a food processor. Small changes like these keep it feeling fresh without adding much effort. A compact food processor works great for blending pesto in small, quick batches.
- Start with Good Basics: Homemade pizza dough made with all-purpose flour and a flavorful pesto, whether from the grocery store or homemade pesto sauce, both set the tone for a pizza that really comes together nicely. When making dough from scratch, I always use a set of stainless steel measuring cups for consistent results.
How to Store Leftovers
Leftover slices can be stored in an airtight container in the fridge for up to 3 days. I use these glass containers with locking lids because they seal well and stack neatly in the fridge. To reheat, use the oven or a toaster oven to keep the crust crisp.
You can also freeze both baked and unbaked pesto pizzas for up to one month. For unbaked pizzas, freeze the assembled pizza whole on a tray until firm, then wrap it tightly in foil to prevent it from drying out or picking up odors. I use this heavy-duty aluminum foil; it’s thick enough to protect the crust and doesn’t tear easily in the freezer.
Baked slices can be wrapped individually or stored in freezer-safe airtight containers for quick meals later on. After wrapping in foil, I place them in these freezer-safe glass containers with locking lids, which stack neatly in the freezer and keep everything from getting crushed or freezer-burned.
The pesto may darken slightly in color, and the tomatoes may soften slightly when thawed, but the flavor still holds up well and reheats nicely in the oven or air fryer.
What to Serve With Pesto Pizza
Serve your Pesto Pizza alongside a fresh arugula salad with lemon vinaigrette or a warm bowl of tomato soup for a cozy vegetarian meal. It also pairs well with balsamic-roasted vegetables, a simple pasta salad, or a marinated olive and artichoke platter. For drinks, chilled white wine or sparkling water with lemon works nicely with the herby flavor.
More Easy Recipes for You to Try at Home
If you’re planning a pizza night or just want more ideas that come together with minimal prep, try one of these:
