Pesto Pizza with Fresh Tomatoes & Mozzarella

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Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.

Slices of pesto pizza with fresh tomatoes and mozzarella on a wooden board.

To me, a good pesto pizza should have bold pesto flavor. I don’t want it to taste faintly of basil, garlic, Parmesan and olive oil—I want those flavors to bowl me over. The key is to spread a generous layer of pesto over the pizzas before baking, and then top them with more pesto when they come out of the oven. Not only do these pizzas taste very “pesto-y,” they also look gorgeous and feel a little more special than your typical pizza pie.

I’ve given instructions for homemade pizza dough below but don’t feel obligated to make it; store-bought pizza dough works beautifully and makes this recipe totally doable on a weeknight. Same goes for the pesto — if you want to make it from scratch, use my pesto sauce recipe, but store-bought works well, too (I like Mama’s pesto from Whole Foods).

What you’ll need To Make Pesto Pizza With Fresh Tomatoes & Mozzarella

For The Pizza Dough

pizza dough ingredients

For the Toppings

ingredients for pesto pizza

How to make Pesto Pizza with Fresh Tomatoes & Mozzarella

Step 1: Make the Dough

In a mixer fitted with the dough hook (or a large bowl if you’d like to make it by hand), combine the flour, yeast, salt, olive oil, and water.

flour, oil, water, and salt in mixing bowl

Mix until the dough comes together.

pizza dough just mixed

Increase the speed and knead for about 5 minutes, until the dough is smooth and elastic.

smooth and elastic dough

Flour your hands if necessary, and transfer the dough to a lightly oiled large bowl.

dough in bowl

Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.

dough after rising

When the dough has risen, punch it down.

punched down dough in bowl Place the dough on a lightly floured surface.

dough on floured surface

Cut it in half and roll each part into a ball.

pizza dough balls

Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes — the dough will rise a bit.

letting pizza dough rest on counter

Lightly dust a work surface with flour, and then pat and stretch the rested dough into two 12×8-inch rectangles. If the dough is sticky, dust it lightly with flour.

stretching the dough

Place the two pizza doughs side-by-side on the prepared baking sheet. Then press the dough out again so that it almost touches the edges of the pan.

pizza dough on pan

Step 2: Assemble and Bake the Pizzas

Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate or cutting board to drain the juices.

Tomatoes draining on paper towels.

Spread 1/3 cup of the pesto evenly over the pizzas, leaving a 1-inch border.

spreading pesto on pizza dough

Bake the pizzas on the bottom rack for 4 minutes. (I do this so the crust has time to crisp up; if you add the cheese from the get-go, it gets too brown before the crust is fully cooked.)

partially cooked pesto pizzas

Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices, Parmigiano-Reggiano, salt and pepper.

pizzas topped with cheese and tomatoes

Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more.

Two pesto pizzas with fresh tomatoes and mozzarella on a baking sheet.

Transfer the pizzas to a cutting board and drizzle with the with remaining pesto.

drizzling the pizzas with pesto

Sprinkle with fresh basil, then cut into slices and serve. Enjoy!

Slices of pesto pizza with fresh tomatoes and mozzarella on a wooden board.

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Pesto Pizza with Fresh Tomatoes & Mozzarella

Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.

Servings: 4 (Makes two 12x8-inch pizzas)


For the Pizza Dough

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 tablespoons extra virgin olive oil
  • 2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note)
  • 1¾ teaspoons salt
  • 1 cup warm water
  • 2 teaspoons cornmeal, for dusting the pan

For the Topping

  • ½ cup good quality store-bought or homemade pesto, divided
  • 8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated
  • 2 vine-ripened tomatoes
  • ¼ cup grated Parmigiano-Reggiano
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • ¼ cup gently packed fresh basil leaves, torn


  1. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  2. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
  3. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
  4. Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
  5. Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
  6. Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
  7. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
  8. Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
  9. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.

Pair with

Nutrition Information

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  • Calories: 950
  • Fat: 57g
  • Saturated fat: 10g
  • Carbohydrates: 80g
  • Sugar: 3g
  • Fiber: 6g
  • Protein: 32g
  • Sodium: 1663mg
  • Cholesterol: 60mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Hi Jenn: I made this twice already and cannot get enough!!!! I used your Pesto recipe which calls for walnuts instead of the traditional pine nuts and what a difference in taste. The first time I made it, I used the sheet pan method, as you suggested, but the second time, I used a square pizza stone. The bottom came out so crunchy and delicious. I also have to say that your pizza dough recipe is one I will use forever. It is so easy to make, and so smooth and supple to work with. I was using Bobby Flay’s recipe for many years, but yours’ tops his twofold. I love all of your recipes, but this one tops my list, and not to mention, my husband’s and son’s as well. I just made it last night, and they are already asking me to make it again. Thanks again Jenn 👍👍

  • Can you make this without a heavy-duty mixer?

    • Sure, Heather – you can knead the dough by hand or use store-bought pizza dough. Enjoy!

  • Great recipe for pesto sauced pizza

  • Jenn what brand is that dark sheet pan? I made pizza tonight in an aluminum quarter pan and had to slide the on the pizza onto the oven grates to brown and crisp up the bottom.

    • LOL- that sheet pan (which is made by Chicago Metallic) didn’t start out dark; I’ve left it in the oven one too many times when I’ve been beat preheating the oven–hence the dark color! You can buy a dark colored baking sheet, though, which would help to crisp up the bottom of the pizza.

  • What is the weight of the pizza dough, if I use store bought how much will I need?

    • Hi Deborah, I’d guesstimate that the dough is a total of about 16 ounces so each ball would be about 8 ounces. Hope that helps!

  • This might be the best pizza we’ve ever had! I used your recipe for pesto, and it was delicious.

  • My husband came home hungry and tired after a long day at work. Yet he raved about this pizza saying it’s “the best he’s ever had.” Be encouraged, Jennifer–you are making a difference!

  • This was delicious!!!!!!!!! The pesto really put it over the top. Super easy and fabulous with green salad and red wine. I actually made a whole wheat crust which I don’t recommend with this. Next time I will make yours as the whole wheat was not complementary with the pizza margherita flavors. A plain crust would be better and would not distract from the tomatoes, pesto and cheese as the strongly flavored wheat did. I should have followed your recipe exactly….yours don’t disappoint! Thank you! :o)

  • This recipe is awesome. I added a few pieces of artichoke and served with a fresh green salad. Will definitely make again

    • — Margaret Higgins
    • Reply
  • We had this pizza for dinner last night and it was excellent!
    My husband said it was the best pizza he’s had. So fresh tasting!
    The cornmeal keeps the crust crispy and tomatoes with pesto, basil and cheese is the perfect combination.

  • Jen, can you par bake the crust and top then freeze? If so at what temp and how long? I am making about 30 personal size pizza and need to make ahead ready to bake.

    • Sure, Robyn. I would follow the instructions here. Hope that helps!

  • Yum

  • I am not a great cook, but your recipes have me feeling like a pro. I plan to try this recipe next. Have you ever added chicken?

    • Hi Ana, I’m so happy you’re having success with the recipes! I haven’t tried adding chicken but I think it’d definitely work – LMK how it turns out if you try it. 🙂

  • I am a huge fan of this pizza recipe. I’ve made it several times already and it is the the first pizza recipe I’ve ever tried. The first time I made it, I used jarred pesto, but the second time I used homemade walnut pesto (from this site!) and it tasted amazing and completely different (I put a thick layer of pesto so the flavor comes through). I was also surprised at how easily the dough stretched out; it is very versatile! I like to add some pepper and lots of black olives on top. Overall a great, reliable recipe 🙂

    • — Gabriela Czochara
    • Reply
  • All of your recipes have been fantastic, so I’m looking forward to trying this. We are a small family, so I’m considering freezing half of the dough. Do you think that would work? Would it be better to freeze it before the second rising? Any advice for thawing/raising/cooking the dough after freezing it? Thanks for your help!

    • Hi Cindy, Yes that would definitely work. See the very end of the recipe for freezing/thawing instructions. Hope that helps!

  • I’ve only recently discovered your site, and can’t be more pleased with this pesto pizza recipe! I’ve made it 3 times in the last 3 weeks! I do make the dough ahead a day or two, I also sub whole wheat flour for one of the cups of flour. In a pinch ( like the 2 hour trip to the grocery cause I live so rurally and there is NO way to get fresh tomatoes …) I have used well drained canned tomatoes. This pizza is my new favorite!

  • I am someone whose immediately intimidated by any recipe that involved bread or dough making but given that your recipes always work perfectly with me, I tried this last night for dinner. Very easy and turned out superb. The crust was really good although baking it for 8 minutes did cause it’s bottom to burn a little (checked it at min 6 and was under). Next time I will keep a very close eye at it after min 6.

    Thanks Jenn for another fantastic recipe !


  • Hi Jenn, Can I use non- fast rising yeast to make this recipe? Thank you ! Can’t wait to give this a try!

    • — Malak Abu Shakra
    • Reply
    • Yes, Malak, that should work – enjoy!

  • One of my favorite homemade pizzas yet. Thanks Jenn! Made it for a church group and they loved it, though I used my usual go-to bread machine pizza dough recipe. 😀

  • This is a great, easy pizza dough. I also used the dough as a base to copy one of my favorite flatbreads at a restaurant and served it along side this exact recipe. Both were a hit.

  • Hi Jenn, When you state knead the dough, is this done by the stand mixer or by hand? Thanks Al

    • Hi Al, I use a mixer, but you can do it by hand as well.

  • Do you think I could use the topping in naan bread instead of the dough in the recipe?

    • If I’m understanding your question, you just want to putting the topping on naan, correct? If so, yes, I think that should work!

  • Made this the other night. Delicious toppings. I traded in 1/4 C cornmeal and reduced the flour by the same. To me this seems more like a pizza dough. I also grilled it rather than doing it in the oven. I like to grill both sides: brush one side with olive oil and then lay oil-side down on the grill for about 1 minute. Flip at first sign of browning and turndown heat, add toppings and wait till bottom is well browned and toppings are cooked.

  • Hi Jenn, this pizza was a hit at home! It smelled and tasted so good! I just had a quick question, is pizza dough tougher than bread dough? I was surprised to find it tougher when I was working on it.

    • Glad everyone liked the pizza! Yes, the pizza dough is definitely a bit tougher and more elastic than regular bread dough.

  • This pizza dough is amazing! Be sure to leave time for it to “rise” and “rest”…. Well worth the wait. I will never need another dough recipe. I make this almost every week;-)

  • My first time making pizza, and it was a success thanks to your recipe ! Thank you!

  • I have made this a few times now, each time is great. Sifting the flour first made it even better!

  • This is by far the best pizza that I ever made! Thank you!

    • — Donna Lochhead
    • Reply
  • Is the nutritional info per 1 (of the 2) pizzas? Thank you

    • Hi Paige, the recipe makes a total of 4 servings, so the nutritional info is for half of a pizza. Hope you enjoy!

  • Love this!! I made the dough in my breadmaker and it worked out great! I baked it on a pre-heated pizza stone on the lowest rack level ( great tip on oven placement! ). Also tried the mozzarella you used, and it really turned out perfect!
    As always, a big hit Jenn!

  • This is such a wonderful pizza to make with all of that extra basil in the garden. The pizza is not heavy at all, very light and refreshing. Such a great change of pace from the typical pepperoni and cheese

  • TO DIE FOR!!!! This was delicious….easy….beautiful. I especially loved the pesto, and the great tip regarding placing the tomatoes onto paper towels….this recipe was very flavorful and will be my goto pizza recipe…..I would not and did not change a thing about the recipe.

  • It’s so nice to have a pizza night go-to like this one. This combines all of my favorite things on a pizza. And I love any excuse to make fresh pesto. We add chicken to ours but it’s fantastic the way it is, too. We love it!

  • Loved this. Only thing I did different: I grilled them on my charcoal grill. First side oiled and placed on grill. Flipped, oiled and proceeded with the pesto and toppings. Shut the lid and let it cook. Turned out great. I topped each pizza with homemade Caesar salad. Lovely.

  • Can you recommend a side or salad to make with this pesto pizza?

  • Hi: Do you think the dough could be made in a bread machine with good results?

    • Sure, Val — that should work.

  • No doubt this recipe is good on pasta, a dough crust isn’t too different so I’m sure it’s delicious!

    Speaking of low carb, I wonder how this would taste using an all egg crust… or all egg-white crust. Spread the pesto to the edge to mask any unwanted egg flavor, add the rest of the ingredients per recipe. If you can get fresh home grown tomatoes… the flavor will be even deeper, fuller. Hmmm…..

  • I love all your recipes. Keep up the good work.

    • — Bernadette Heimann
    • Reply
    • Thank you, Bernadette!

  • Great recipe. Turned out good. One suggestion is to make some toasted flour to use on the bottom of the dough as you flatten it. Home ovens don’t get hot enough to toast the flour, and you can be left with a bit of a raw flour taste on the bottom. Putting a small layer of flour on a pan, roasting for 15 min @ 400°F (or until slightly golden) and using this toasted flour on the bottom of the crust as you flatten it on the counter brings the dough taste to another level.

    • (oh and that means not using corn meal, which I personally detest on pizza crust, but that’s just me)

  • The flavor combo was exquisite! Crust was a little heavy. Will tweak it. Might have not mixed it enough. Just delicious! My teen ate half!

  • I tried your recipe tonight.. To be honest I was a little afraid of making the fresh dough but it turned out amazing. I made this for my whole family to open our fast with. I was scared that it may not taste so good, but everyone praised it. Many thanks 🙂

  • This pizza was out of this world! I don’t have a mixer, so I cheated and used pizza dough from Trader Joes. Flavors were amazing and I’ll definitely be making this again. Thank you for another wonderful recipe!

  • This was one of the most delicious things I’ve ever made. Any suggestions for a red sauce pizza? Would you put the sauce on before cooking like with the pesto? Thank you!!

    • Hi Sam, so glad you enjoyed it! I have a recipe for a tomato sauce that would work well on the pizza. And yes, I would cook it the same way — add the sauce and cook for a few minutes, then add the cheese and toppings and continue cooking. I’d love to hear how it turns out with the red sauce!

  • Made this last night and it was terrific. I did use bread flour and it resulted in a nice chewy crust. I also used your method to make a pepperoni pizza with tomato sauce. Worked out great. Thanks.

    • — Terry Brittian
    • Reply
  • I made this tonight and we loved it. I can’t speak for the dough recipe because I used one I already had on hand but the toppings were delicious and the cook time was perfect. I love that you place the tomatoes on the paper towels first. I would never have thought to do that and it did make a big difference.

  • Hi!, If i substitute the APF for whole wheat flour, would it vary in any measurement or procedure? Thanks a lot.

    • Hi Cesia, I don’t think you’d need to make any adjustments, but if you do plan to use all whole wheat flour, I think you’d get the best results with a white whole wheat like this one.

  • If I cook this on a pizza stone is there anything I would need to adjust?

    Cannot wait, seriously.


    • — Sara MacMillan
    • Reply
    • Hi Sara, I’d cook it the same way with a pizza stone, although you’ll probably need to preheat the oven a little longer to get the stone hot. Hope you enjoy and please let me know how it turns out!

  • Hi, May I know if I can substitute the all purpose flour for bread flour? I have discovered that each time I make using APF it’s kinda hard. If I can substitute what’s the ratio like? 1:1? Many thanks in advance.

    • Hi Melodi, while you can use bread flour here, it won’t make the crust more tender; instead the crust will be chewier. I’d love to hear how it turns out if you try it that way!

  • I am not a big fan of pesto, is there a substitute? Love love love your dishes!


    • Hi Tamara, This pizza is really all about the pesto, but I have another white pizza recipe I’ve been working on for my cookbook that I’m happy to share with you if you’d like. Just email me at and I’ll send it to you :).

  • Sounds like a virtuous breakfast to me: better than a sugar laden-void of nutrition- boxed candy. ooops. cereal. After all, you’re getting veg and cheese in the mix. If I really want to justify having this yummy pizza for breakfast all I have to do is think of all the people in the world that have rice for breakfast! Works for me! I know enough about your recipes to know that this will certainly be a 5 star winner.

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