If you’re searching for a vibrant and fresh twist on classic pizza night, this Pesto Pizza with Mozzarella, Cherry Tomatoes, and Fresh Basil Recipe is an absolute game changer. Imagine the herby brightness of homemade pesto paired with creamy, melty mozzarella and the juicy burst of cherry tomatoes, all atop a perfectly crisped crust. It’s a harmonious blend of flavors and textures that will light up your taste buds and make your kitchen smell like heaven. Whether you’re entertaining friends or treating yourself to something special, this pizza brings warmth, color, and an irresistible charm to the table.
Ingredients You’ll Need
This beautifully simple recipe shines because of its fresh and straightforward ingredients, each adding a unique punch of flavor, texture, or aroma that complements the others perfectly. From the fresh basil that forms the pesto base to the gooey mozzarella and sweet tomatoes on top, every ingredient plays an essential role in crafting this delicious pizza.
- Fresh basil leaves (1 cup, 30g): The star for a fragrant, herbal pesto packed with garden freshness.
- Pine nuts (3 tablespoons, 24g): Adds a subtle nutty creaminess that makes the pesto luxuriously smooth.
- Parmesan cheese (3 tablespoons, 12g): Gives the pesto a sharp, savory depth and slight saltiness.
- Garlic cloves (2 small): Brings a gentle punch that balances the basil’s brightness.
- Olive oil (3 tablespoons plus 1 tablespoon): The key to silky pesto and crispy, golden pizza crust.
- Fresh lemon juice (1/2 teaspoon): Adds a subtle zing, lifting all the flavors.
- Salt (1/8 teaspoon) and freshly ground black pepper: To season and enhance all ingredients harmoniously.
- Pizza dough (1/2 recipe homemade or 1 lb store-bought): The foundation with a chewy yet crisp texture.
- Cornmeal (1 tablespoon, 8g): Prevents sticking and adds a delicate crunch to the crust bottom.
- Shredded mozzarella cheese (1½ cups, 180g): Melts beautifully to create luscious, gooey pockets on the pizza.
- Cherry tomatoes (½ cup, 75g, halved): Bursts of sweetness and juiciness that brighten every bite.
- Chopped fresh basil (¼ cup, 12g): A fresh topping that adds vibrant color and aroma once baked.
- Optional garnishes: extra pesto, shredded parmesan, or red pepper flakes to personalize your pizza experience.
How to Make Pesto Pizza with Mozzarella, Cherry Tomatoes, and Fresh Basil Recipe
Step 1: Make the Pesto
First, blend your fresh basil, pine nuts, parmesan cheese, and garlic in a food processor until finely chopped. Then slowly add olive oil, lemon juice, salt, and pepper while pulsing until the mixture reaches a luscious, slightly chunky consistency. Refrigerate the pesto to let the flavors meld and to keep it fresh for spreading later.
Step 2: Prepare Your Pizza Dough
Preheat your oven to a sizzling 475°F to achieve that perfect crispy crust. Lightly grease a baking sheet and dust it with cornmeal to prevent the dough from sticking while adding a subtle crunch. This is where your dough begins its transformation to pizza perfection.
Step 3: Shape the Dough
Divide your dough if necessary and on a lightly floured surface, gently flatten and shape it into a 12-inch circle. Make sure to create a slight rim around the edges to hold all the flavorful toppings in place while baking.
Step 4: Assemble the Pizza
Brush the dough lightly with olive oil, then generously spread your homemade pesto all over the surface. Sprinkle shredded mozzarella cheese evenly, scatter the halved cherry tomatoes, and season with a bit of salt and freshly ground black pepper. This step is where your pizza starts coming to life.
Step 5: Bake to Golden Perfection
Slide your pizza into the oven and bake for 14 to 15 minutes, until the crust turns golden, the cheese bubbles beautifully, and the cherry tomatoes soften just right. The aroma alone will have everyone eager to dig in.
Step 6: Add Fresh Basil and Serve
As soon as the pizza is out of the oven, sprinkle fresh chopped basil on top to add brightness and a fresh herbaceous punch. Slice it up and serve immediately for that perfect melty, fresh experience.
How to Serve Pesto Pizza with Mozzarella, Cherry Tomatoes, and Fresh Basil Recipe
Garnishes
Feel free to drizzle some extra pesto over the finished pizza for added richness, sprinkle with extra shredded parmesan for a cheesy punch, or add a pinch of red pepper flakes to introduce a little fiery kick. These garnishes personalize your pizza to match your mood and appetite.
Side Dishes
This pizza pairs wonderfully with light, fresh sides like a crisp mixed green salad tossed with lemon vinaigrette or a simple arugula salad to complement the herbal brightness of the pesto. For a bit more indulgence, roasted garlic mushrooms or a chilled glass of your favorite white wine can elevate the meal beautifully.
Creative Ways to Present
For a playful twist, serve the pesto pizza sliced into small squares as a party appetizer or invite guests to add their own toppings like olives, artichokes, or prosciutto. Presenting it on a wooden pizza peel adds rustic charm and makes slicing and serving feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover pesto pizza keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they rest, making your next bite just as enjoyable. To keep the crust from becoming soggy, a quick reheat is best before enjoying again.
Freezing
If you want to save some for much later, freeze your baked pizza slices wrapped tightly in plastic wrap and stored in a freezer bag. They will last up to 2 months. Just be sure to thaw in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
For reheating, use a hot oven or a preheated skillet to revive the crispness of the crust and melt the cheese again. Avoid microwaving when possible because it tends to make the crust chewy or soggy. This way, every bite still feels fresh and delicious.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto is flavorful and fresh, a good quality store-bought pesto can work wonderfully for a quicker prep without sacrificing too much taste.
What if I don’t have pine nuts?
You can substitute pine nuts with walnuts or almonds. They provide a similar nutty richness that complements the basil and parmesan beautifully in the pesto.
Can I make this pizza gluten-free?
Yes! Simply use your favorite gluten-free pizza dough or crust alternative. The toppings and pesto remain the same, so you won’t miss out on any of the flavor.
Is it necessary to add lemon juice to the pesto?
Lemon juice brightens the pesto and keeps the basil looking vibrant. If you don’t have any on hand, a splash of white vinegar or a pinch of citric acid can be a decent substitute.
How do I know when the pizza is perfectly baked?
Look for a golden crust with slight browning around the edges, bubbling mozzarella cheese, and softened but not mushy cherry tomatoes. This indicates everything is cooked just right and ready to enjoy.
Final Thoughts
This Pesto Pizza with Mozzarella, Cherry Tomatoes, and Fresh Basil Recipe is one of those dishes that feels like sunshine on a plate. It’s fresh, flavorful, and so rewarding to make from scratch. Once you try it, I guarantee it’ll become a beloved favorite in your pizza rotation. So invite friends, gather the ingredients, and dive into making this vibrant, delicious pizza that’s truly made with love.
Print
Pesto Pizza with Mozzarella, Cherry Tomatoes, and Fresh Basil Recipe
- Prep Time: 2 hours 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 1 twelve-inch pizza, serves 4-6
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Pesto Pizza recipe featuring a homemade basil pesto sauce, fresh mozzarella, and optional cherry tomatoes, baked to golden perfection on a crisp pizza crust. Perfect for a delicious homemade pizza night with fresh herb goodness.
Ingredients
Pesto Sauce
- 1 cup (30g) fresh basil leaves
- 3 Tablespoons (24g) pine nuts
- 3 Tablespoons (12g) freshly grated or shredded parmesan cheese
- 2 small cloves garlic
- 3 Tablespoons (45ml) olive oil
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
Pizza
- 1/2 recipe homemade pizza dough or 1 lb. store-bought pizza dough
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
- 1 and 1/2 cups (6 ounces or 180g) shredded mozzarella cheese
- 1/2 cup (75g) halved cherry tomatoes or sliced tomatoes (optional)
- 1/4 cup (12g) chopped fresh basil
Optional Garnish
- Extra pesto
- Sprinkle of shredded parmesan cheese
- Red pepper flakes
Instructions
- Make the Pesto Sauce: Pulse the fresh basil leaves, pine nuts, parmesan cheese, and garlic cloves in a food processor until finely chopped. While pulsing, slowly add the olive oil until the mixture is smooth and creamy. Add fresh lemon juice, salt, and freshly ground black pepper to taste. Mix well, then refrigerate to chill and allow flavors to meld.
- Prepare the Pizza Dough and Oven: Preheat your oven to 475°F (245°C). Grease a baking sheet lightly with olive oil and sprinkle it evenly with cornmeal to prevent sticking and to create a crisp crust base.
- Shape the Pizza Dough: Divide your dough if necessary, then on a floured surface flatten and shape it into a 12-inch round pizza with a slight rim to hold toppings.
- Assemble the Pizza: Brush 1/2 tablespoon of olive oil over the surface of the dough. Spread the prepared pesto sauce evenly over the dough. Sprinkle shredded mozzarella cheese on top, add halved cherry tomatoes if using, and season lightly with salt and black pepper.
- Bake the Pizza: Place the assembled pizza on the prepared baking sheet and bake in the preheated oven for 14 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Finish and Serve: Remove the pizza from the oven and sprinkle with chopped fresh basil. Optionally garnish with extra pesto, a sprinkle of parmesan cheese, and/or red pepper flakes. Slice and serve hot for best flavor.
Notes
- For best results, use fresh basil and freshly grated parmesan cheese.
- If you don’t have a food processor, pesto can be made using a blender or by finely chopping ingredients by hand.
- You can substitute pine nuts with walnuts or almonds if preferred.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top to preserve freshness.
- Cherry tomatoes add a fresh burst of flavor but are optional based on availability or preference.
- Using cornmeal on the baking sheet helps create a crispy crust and prevents sticking.
- If using store-bought dough, allow it to come to room temperature before shaping to make it easier to work with.
- Preheating the oven to a high temperature is key for a crispy, golden crust.
