Pesto Tomato Pizza

pesto pizza

I worked a lot last week, but on my day off I made this thin crust pesto pizza. I have a basil tree that keeps growing like crazy, so I have been making a lot of pesto lately! The first time I tried pesto pizza I was a little skeptical, since tomato sauce was all I ever knew, but I loved it. I decided after making it at home that it would have been even better with chicken and artichokes added on top. If you don’t like thin crust pizza, don’t divide the dough into 2 pizzas – it will make 1 thick crust pizza, too.

This weekend I have been working a lot on a new project, and I am so excited about sharing it with you guys soon! More details to come šŸ™‚


5.0 from 1 reviews
Pesto Tomato Pizza
Prep time
Cook time
Serves: 2
  • 2½ tsp active yeast
  • 1 cup lukewarm water
  • 1 tsp sugar
  • 1 tsp salt
  • 2½ cups all-purpose flour
Pesto (note: you can also use a jar of store-bought pesto)
  • 2 cups fresh basil leaves
  • 1 clove garlic, chopped
  • ¼ cup pine nuts
  • ⅓ cup Parmesan cheese, plus more for topping
  • ⅔ cup + 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 roma tomatoes, sliced
  • 1 cup shredded Mozzarella cheese
  1. Add the yeast, sugar and water to a large bowl and stir (preparing the dough in a stand mixer with hook attachment is much easier!). Let rest 5 minutes until the yeast is foamy, then add the salt and 2 tbsp olive oil and stir.
  2. Add the flour a little at a time, stirring it in until blended well.
  3. Once all of the flour is added, knead the dough on a floured surface or in the stand mixer for 10 minutes.
  4. Place the dough back into the bowl and cover. Set it in a warm place and allow the dough to rise for 2 hours.
  5. Prepare the pesto in a food processor or blender by adding the basil, garlic, nuts, Parmesan cheese, salt, pepper and olive oil. Blend until smooth.
  6. Once the dough has doubled in size, roll into a large circle on a floured surface.
  7. Divide the dough in half (for thin crust pizzas) and transfer to greased pizza pans and spread the pesto sauce on top.
  8. Add the sliced tomatoes, mozzarella cheese and Parmesan cheese on top.
  9. Bake in the oven at 425 degrees F for 15 minutes.
Makes 2 thin crust pizzas or 1 thick crust pizza


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    1. Hotly Spiced says:

      I do love the look of your pizza. Pesto is a favourite ingredient of mine and it’s so good to make your own. How fortunate to have an abundant supply of homegrown basil. I’ve tried growing it but the possums! They eat the lot xx

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