I chanced upon this recipe last summer when trying to find different ways to use up the abundance of basil my container garden blessed me with. And now that summer is upon us once again, this pesto and roasted tomato pizza is a go-to Friday night dinner. With the complementary textures of crisp crust and juicy, roasted tomatoes, and its sweet and salty flavor profile, this pesto and roasted tomato pizza recipe has quickly become a summer favorite. And because we can only go so long without enjoying it, I freeze as much pesto as I can and make this pizza throughout the year when we need a little burst of sunshine. (It also goes great in this Pesto Pasta with Roasted Tomatoes and Crispy Chickpeas.)
BABY STEPS:
While this Pesto and Roasted Tomato Pizza certainly seems (and is!) sophisticated, it is one of my kids’ favorite meals. My toddler can easily put away a few slices all on her own. And because it’s a fairly simple recipe, involving your aspiring cook is that much easier.
● Let them measure the ingredients for the pizza dough and get their hands messy when it comes time to form the crust. If they’re squeamish about having dough stick to their fingers have them dampen them with water first. It will prevent 90% of the sticking.
● If you have a garden, ask them to help you pick fresh basil for the pesto and/or garnish and cherry tomatoes, if you have them. It’s a good way to involve your kiddos in your garden and an opportunity to explain where some food comes from. I never would have expected this, but my preschooler loves eating basil leaves straight from the plant, and who am I to discourage a little extra greenery in their diet?
● With a little extra assistance from a grown up they can help cut the tomatoes, either with a handy tool like this grape cutter or some kid-safe knives. If they’re older or more experienced, these knives are great, and you can even add cut-resistant gloves for additional insurance.
● Assemble the pizza! This is a great way for littles to help–spread the pesto, sprinkle the cheese, place the tomatoes, and voila! You’re done.
● Don’t underestimate how much kids love to monitor the oven. Turn the light on and assign them the important job of letting you know when the pizza is done.
Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.
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INGREDIENTS
Pizza Dough (from Franny’s)
- 1½ tsp instant yeast
- 1¾ cups cold water
- 4½ cups all-purpose flour
- 2 tsp kosher salt
- 1 tsp garlic, minced
- olive oil
- 1 cup pesto, homemade or store bought (my recipe here)
- ½ cup cherry tomatoes, halved or quartered (this tool is great for quartering tomatoes)
- 2 cups low-moisture mozzarella, shredded
- ½ cup parmesan
- fresh basil, optional (for garnish)
SUGGESTED EQUIPMENT:
INSTRUCTIONS
Pizza Dough (from Franny’s)
In a stand mixer, combine the yeast, water, flour, and salt. Using a dough hook, mix on low speed until it starts to come together. Increase the speed to low-medium and let it knead for a few minutes or until the dough starts to form. (It will be slightly sticky, but you should be able to touch it with a damp finger without it sticking to you.)
Oil a medium bowl and transfer your dough to it, turning to oil the top. Cover it with plastic wrap and stick it in the fridge for 24-48 hours. The longer it sits, the more flavor it will have.
Remove the dough from the fridge at least half an hour before you want to use it. Longer if your kitchen is cool.
When you are ready to make your pizzas, place your pizza stone in the oven and preheat your oven to 500℉. The goal here is to get as crispy of a pizza crust as possible.
Divide the pizza dough into four equal pieces (you can freeze two for later use or make four pizzas with different toppings). Roll it out or shape as you would normally on a pizza peel. You may have to flour your hands and/or rolling pin as the dough can be a bit sticky.
When your oven and pizza stone are preheated, mix together the olive oil and garlic and lightly brush your first pizza dough crust with the mixture and bake it for three minutes. (This gives the crust a bit of a jump start on crisping up and prevents the toppings from making it soggy.)
Once your dough is parbaked, remove it from the oven. Spread approximately ⅓ cup of your pesto sauce on the crust, leaving a half-inch border.
Sprinkle half the mozzarella and half the parmesan over the pesto. Top the cheese with half of the cherry tomatoes.
Return the pizza to your pizza stone and bake for an additional 6-8 minutes, or until it is browned and bubbly to your liking.
After removing from the oven, dot the pizza with a couple tablespoons of additional pesto. Sprinkle with fresh basil, if desired.
Repeat with your remaining dough and ingredients.
Pesto and Roasted Tomato Pizza
Ingredients
Pizza Dough (from Franny's)
- 1½ tsp instant yeast
- 1¾ cups cold water
- 4½ cups all-purpose flour
- 2 tsp kosher salt
- 1 tsp garlic, minced
- 2 tbsp olive oil
- 1 cup pesto, homemade or store bought (my recipe here)
- ½ cup cherry tomatoes, halved or quartered (this tool is great for quartering tomatoes)
- 2 cups low-moisture mozzarella, shredded
- ½ cup parmesan
- fresh basil, optional (for garnish)
Instructions
Pizza Dough (from Franny's)
- In a stand mixer, combine the yeast, water, flour, and salt. Using a dough hook, mix on low speed until it starts to come together. Increase the speed to low-medium and let it knead for a few minutes or until the dough starts to form. (It will be slightly sticky, but you should be able to touch it with a damp finger without it sticking to you.)
- Oil a medium bowl and transfer your dough to it, turning to oil the top. Cover it with plastic wrap and stick it in the fridge for 24-48 hours. The longer it sits, the more flavor it will have.
- Remove the dough from the fridge at least half an hour before you want to use it. Longer if your kitchen is cool.
- When you are ready to make your pizzas, place your pizza stone in the oven and preheat your oven to 500℉. The goal here is to get as crispy of a pizza crust as possible.
- Divide the pizza dough into four equal pieces (you can freeze two for later use or make four pizzas with different toppings). Roll it out or shape as you would normally on a pizza peel. You may have to flour your hands and/or rolling pin as the dough can be a bit sticky.
- When your oven and pizza stone are preheated, mix together the olive oil and garlic and lightly brush your first pizza dough crust with the mixture and bake it for three minutes. (This gives the crust a bit of a jump start on crisping up and prevents the toppings from making it soggy.)
- Once your dough is parbaked, remove it from the oven. Spread approximately ⅓ cup of your pesto sauce on the crust, leaving a half-inch border.
- Sprinkle half the mozzarella and half the parmesan over the pesto. Top the cheese with half of the cherry tomatoes.
- Return the pizza to your pizza stone and bake for an additional 6-8 minutes, or until it is browned and bubbly to your liking.
- After removing from the oven, dot the pizza with a couple tablespoons of additional pesto. Sprinkle with fresh basil, if desired.
- Repeat with your remaining dough and ingredients.
Notes
- If you don’t have time to make Franny’s pizza crust, you can use a pound of your favorite pre-made pizza dough.
- Shred your own cheese. You may have heard this before, but pre-shredded cheese contains additives to prevent it from clumping. That also changes its texture.
- Pizza dough makes 4 thin crust pizzas or 2 thicker crust pizzas. You may need to adjust cooking times if you choose a thicker crust.
Our Favorite Pizza Recipes
- Alternative pizza crust recipe from Sugar Spun Run, for when you don’t have a lot of time, but you still want a lot of flavor!
- Hot Honey Pepperoni Ricotta Pizza
- Barbecue Pulled Pork Pizza with Brussels Sprouts
SERVE WITH: A big green salad / Cheesy bread and marinara
