If you haven’t tried making homemade pizza, I really hope you take this opportunity. It’s so worth it— homemade crust is soft inside, crunchy outside (as opposed to the rubbery feel of pizza made from pre-made dough. The freezing/ refrigeration is to blame here, not the product itself!)
Anyway, back to this fabulous pizza. Pesto pizza is one of our favorites, and using jarred pesto is super fast and easy. Of course, you could make your own pesto, or just slice fresh basil and add it to your pizza (along with plenty of olive oil!)
I like making this pizza in the summer, when tomatoes are at their best. Summer for the win!
Pesto Pizza with Tomatoes
Cook time = 40 minutes (pre-made dough) or 1.5 hrs (homemade dough)
Serves: 6
For Dietary Restrictions
Gluten free: use a pre-made gluten-free crust
Dairy free: Use dairy-free mozzarella; replace pesto with basil paste
Kids Can Help
Measure and mix ingredients, knead dough, add toppings
Ingredients
For the dough:
1 cup warm water
2 ¼ tsp (or one package) active dry yeast
2 Tbsp extra virgin olive oil
1 tsp salt
1 tsp sugar
2 ¼ cups all-purpose flour (optional: if you have wheat flour, you can substitute 1 cup of wheat flour for higher nutritional value).
OR use pre-made dough or crust
For the pizza:
4 roma tomatoes
1 6 oz jar pesto
16 oz shredded mozzarella cheese
Salt
Directions
If you’re making your own dough, start with Step 1. If you're using pre-made dough or crusts, skip to step 6.
Step 1
In a large mixing bowl, stir together yeast and water until yeast is dissolved. Let sit for 10 minutes.
Step 2
Add oil, salt, and sugar and stir gently to combine.
Step 3
Add the flour ½ cup at a time, stirring between additions. Mix well with a stiff spatula, scraping down the sides.
Step 4
Knead the dough: Lightly flour your hands and knead (fold, press, and turn; repeat) in the bowl for 5 min. You can add a little more flour during this process as needed to prevent sticking.
Step 5
Once the dough is uniform and smooth, leave it in the bowl and cover with a towel. Place in a warm spot or use the proofing setting on your oven, if it has one. Allow dough to rise 30-60 minutes.
Step 6
Preheat your oven to 500 degrees (if using premade crusts, 400-425). Slice the tomatoes now, too.
Step 7
Once dough is ready, cut into 2 pieces and roll out each half into an oval (if using pre-made crust, place on baking tray if needed). Spread pesto on top with a spatula, then cover with cheese, then tomatoes, and then a sprinkling of salt.
Step 8
Bake for 9-12 minutes (may be slightly less for pre-made crust), rotating the pans once halfway through. Take out when the cheese is slightly browning and bubbling.