If you are craving a vibrant, flavorful twist on classic pizza night, the Pesto Pizza with Fresh Mozzarella and Cherry Tomatoes Recipe is exactly what you need. This recipe brings together the herbaceous punch of fresh basil pesto, the creamy melt of fresh mozzarella, and the burst of juicy cherry tomatoes, all resting on a perfectly golden, homemade or store-bought pizza crust. It is a delightful balance of textures and tastes that feels fresh, indulgent, and utterly irresistible. Whether you’re cooking for friends, family, or treating yourself, this pizza is sure to impress and satisfy.
Ingredients You’ll Need
The magic behind this pizza begins with a handful of simple yet spectacular ingredients, each contributing its own unique flavor and texture to create a harmonious whole. From the fragrant basil to the creamy mozzarella and the sweet acidity of cherry tomatoes, these essentials come together effortlessly to make something truly special.
- Fresh basil leaves (1 cup, 30g): The foundation of vibrant basil pesto, lending a refreshing herbal aroma and taste.
- Pine nuts (3 tablespoons, 24g): Toasted lightly, they add a subtle crunch and rich nuttiness to the pesto.
- Parmesan cheese (3 tablespoons, 12g): Freshly grated for an intense, savory depth in the sauce.
- Garlic cloves (2 small): Essential for that classic, pungent burst of flavor that wakes up every bite.
- Olive oil (3 tablespoons plus 1 tablespoon, 45ml plus 15ml): Smooths out the pesto and crisps the crust when brushed on.
- Fresh lemon juice (1/2 teaspoon): Adds a subtle brightness that lifts the pesto beautifully.
- Salt (1/8 teaspoon) and freshly ground black pepper (to taste): To season and balance all the flavors perfectly.
- Pizza dough (1/2 recipe homemade or 1 lb store-bought): The sturdy but tender base that holds all the delicious toppings.
- Cornmeal (1 tablespoon, 8g): Sprinkled on the baking sheet to prevent sticking and add a little crunch to the bottom crust.
- Shredded mozzarella cheese (1 1/2 cups, 6 ounces or 180g): The melty, creamy star topping that makes every pizza indulgent.
- Cherry tomatoes (1/2 cup, 75g, halved): Provides a juicy pop of sweetness and vibrant color.
- Chopped fresh basil (1/4 cup, 12g): Sprinkled on top for freshness and gorgeous presentation.
- Optional garnishes: Extra pesto, a sprinkle of shredded parmesan, or red pepper flakes to customize your flavor experience.
How to Make Pesto Pizza with Fresh Mozzarella and Cherry Tomatoes Recipe
Step 1: Make the Fresh Basil Pesto
Start by pulsing the fresh basil leaves, pine nuts, parmesan cheese, and garlic in a food processor until they are finely chopped and beautiful green. Slowly drizzle in the olive oil, then add fresh lemon juice, salt, and pepper. Blend gently just until combined. This homemade pesto is bursting with herbal freshness and creamy nuttiness—refrigerate it to let the flavors meld while you prepare the rest.
Step 2: Prepare the Pizza Dough and Oven
If you’re using homemade pizza dough, now is the time to have it half-proofed and ready. Preheat your oven to an intense 475°F to ensure a crispy crust. Lightly grease your baking sheet with olive oil and sprinkle it generously with cornmeal—this little trick ensures your pizza base won’t stick and also adds that subtle crunch every great pizza crust deserves.
Step 3: Shape the Dough
Divide your dough (if working with larger batches) and flatten it out into a 12-inch circle on the cornmeal-coated baking sheet. Be sure to create a slight rim around the edges to hold all your delicious toppings in place during baking. This gives your pizza that classic shape and prevents the toppings from sliding off.
Step 4: Assemble Your Pizza
Brush the crust lightly with olive oil for extra golden crispness, then spread a generous layer of your vibrant pesto evenly across the surface. Next, sprinkle the shredded mozzarella cheese over the pesto, then top with halved cherry tomatoes seasoned lightly with salt and pepper. This layer of fresh, melty, and tangy toppings promises every slice will be loaded with irresistible flavor.
Step 5: Bake to Perfection
Place your pizza in the oven and bake for 14 to 15 minutes until the crust is golden and crunchy, the cheese is bubbling and slightly browned, and the cherry tomatoes are roasted softly bursting with sweetness. Watching your kitchen fill with the aroma of baked basil, cheese, and toasty crust is always one of the best parts of pizza night.
Step 6: Finish and Serve
Once out of the oven, immediately sprinkle the chopped fresh basil over your pizza for a burst of color and freshness. Slice it hot for gooey, melty enjoyment. Feel free to add optional garnishes like extra pesto, a sprinkle of parmesan, or red pepper flakes for a little kick.
How to Serve Pesto Pizza with Fresh Mozzarella and Cherry Tomatoes Recipe
Garnishes
A final touch of chopped fresh basil adds a bright, aromatic layer that ties the pizza together beautifully. For an extra punch, drizzle some leftover pesto or dust with shredded parmesan to accentuate the cheese’s creaminess. If you enjoy a bit of heat, a sprinkle of red pepper flakes will add a friendly spicy contrast to this herb-forward pizza.
Side Dishes
This pizza pairs beautifully with crisp, refreshing salads like an arugula salad with lemon vinaigrette or a simple green salad to balance the richness. For more substance, roasted vegetables or a light pasta with olive oil and garlic complement the flavors without overpowering them. A chilled glass of white wine or sparkling water with lemon can round out the meal in style.
Creative Ways to Present
Try slicing the pizza into smaller, appetizer-friendly pieces for parties or casual gatherings, making it easy for guests to grab and enjoy. You can also serve it with a side of pesto dipping sauce for those who want to double up on flavor. For a rustic charm, serve the pizza on a wooden board garnished with fresh herbs and a scattering of cherry tomatoes around the platter.
Make Ahead and Storage
Storing Leftovers
Leftover pesto pizza keeps wonderfully in the refrigerator for up to 2 days. Store slices in an airtight container or wrap them tightly with plastic wrap to maintain freshness and moisture. When you’re ready to eat, bring them back to life with a quick reheat in your oven or toaster oven.
Freezing
You can freeze both the pesto and the assembled but unbaked pizza for convenience. Freeze pesto in small portions for easy use later. For the pizza, freeze it flat on a baking sheet first, then wrap tightly in plastic wrap and foil to avoid freezer burn. It will keep well for up to 1 month and can be baked straight from frozen with an additional few minutes in the oven.
Reheating
To reheat leftover or frozen pesto pizza, place it in a preheated oven at 375°F for 8-10 minutes or until the cheese bubbles again and the crust crisps up. Avoid the microwave if you want to maintain that crispy crust and avoid sogginess. A cast-iron skillet reheating method also works beautifully for an extra crunchy bottom.
FAQs
Can I use store-bought pesto instead of making my own?
Absolutely! While homemade pesto brings a fresh, vibrant flavor that cannot be beat, a good-quality store-bought pesto is a perfectly convenient and tasty alternative for busy weeknights.
What kind of pizza dough works best?
Either homemade dough or store-bought works well here. The key is a dough that can be stretched out thin yet still hold all the toppings without becoming soggy. A dough with good gluten development is ideal for a chewy, satisfying crust.
Can I substitute mozzarella with another cheese?
Mozzarella’s melting quality and mild flavor make it ideal, but if you prefer, you can experiment with burrata, fontina, or even a mild provolone for some subtle variations in creaminess and flavor.
Are cherry tomatoes necessary, or can I use other tomatoes?
Cherry tomatoes offer a juicy, sweet pop that contrasts beautifully with pesto and mozzarella, but if you prefer, plum, grape, or thinly sliced heirloom tomatoes work wonderfully too. Just be sure to slice thinly to prevent excess moisture.
How can I make this pizza vegan?
Use a dairy-free mozzarella alternative and replace parmesan with nutritional yeast in the pesto. Also, check that your pizza dough recipe contains no animal products. The fresh pesto and tomatoes will still shine in this vegan version.
Final Thoughts
This Pesto Pizza with Fresh Mozzarella and Cherry Tomatoes Recipe is the kind of dish that feels both special and comforting at the same time. Perfect for sharing or indulging solo, it celebrates simple ingredients elevated by care and fresh flavors. Give it a try and watch it become a new favorite in your home kitchen. Trust me, each bite is a delicious celebration of easy elegance you will want to make again and again!
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Pesto Pizza with Fresh Mozzarella and Cherry Tomatoes Recipe
- Prep Time: 2 hours 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 1 large 12-inch pizza serving 12 slices
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Pesto Pizza recipe combines a homemade basil pesto with melted mozzarella and fresh tomatoes atop a crispy, golden pizza crust. Perfect for a flavorful and colorful meal, this pizza balances herbaceous pesto, creamy cheese, and juicy tomatoes, making a delightful Italian-inspired dish.
Ingredients
Pesto Ingredients
- 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 Ingredients
- 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 for garnish: extra pesto, sprinkle of shredded parmesan cheese and/or red pepper flakes
Instructions
- Make the Pesto: Pulse basil, pine nuts, parmesan, and garlic in a food processor until finely chopped. Gradually add olive oil, lemon juice, salt, and freshly ground black pepper to taste. Blend until smooth. Refrigerate pesto until ready to use to let flavors meld.
- Prepare Pizza Dough and Oven: Prepare pizza dough as per your recipe or package instructions. Preheat oven to 475°F (245°C). Lightly grease a baking sheet and sprinkle evenly with cornmeal to prevent sticking and add a slight crunch to the crust bottom.
- Shape the Pizza: Divide dough if needed, flatten and stretch or roll it out to form a 12-inch diameter circle. Create a slight rim on the edges to hold toppings during baking.
- Assemble Pizza: Brush the entire pizza dough surface with half of the olive oil. Spread the pesto evenly over the dough, then sprinkle shredded mozzarella cheese evenly on top. Add halved cherry tomatoes or sliced tomatoes if using. Season lightly with salt and pepper.
- Bake the Pizza: Place the pizza on the prepared baking sheet and bake in the preheated oven for 14–15 minutes or until the crust is golden brown and cheese is melted and bubbly.
- Add Final Touches and Serve: Remove pizza from oven, sprinkle with chopped fresh basil, and, if desired, garnish with extra pesto, parmesan cheese, and/or red pepper flakes. Slice and serve hot for best taste.
Notes
- You can use store-bought pesto if short on time, but homemade adds freshness.
- For a crispier crust, bake pizza on a preheated pizza stone or steel.
- Customize toppings by adding grilled vegetables or your favorite meats.
- To make pizza dough ahead, refrigerate for up to 24 hours before shaping.
- Pine nuts can be lightly toasted to enhance flavor before blending into pesto.
