Easy Pesto Pizza

I’m such a fan of homemade pizzas for dinner.

If  you want a quick, easy, affordable dinner idea for a busy weeknight, pizza is definitely the way to go. There are so many varieties and most of them don’t require extensive prep work. Like this one here: Easy Pesto Pizza.

You’ll only be dicing some cherry tomatoes, that’s it! Everything else is just a basic layering and combining to get this luxurious and colorful pesto pizza. While you could be a total rockstar and whip up your own pesto for this, jarred pesto is completely fine and I use it in recipes all the time. It saves so much time and energy and you’re still getting the robust fresh flavor of pesto. Sizes of the jars are going to vary by brand, you’ll see below the jar I used measured 6.7oz and I used half of the jar. You’ll have to make some adjustments if you get a jar slightly larger, and by all means if you want to add more pesto to your pizza go right ahead! The flavor combination of the garlicky pesto with the cool and creamy ricotta will leave you wanting this every week! And since it’s so easy, you totally can.

Another note, I use bagged shredded Mozzarella cheese on my pizzas. I’ve bought the block of cheese and shredded it myself before and honestly, I found that it was giving a slightly chewier texture when baked on pizzas and I wasn’t loving it. So go ahead, grab the jarred pesto and bagged cheese and call it a day. Haven’t you worked hard enough today?

-1 thin crust refrigerated pizza crust
-2 and 1/2 cups shredded Mozzarella cheese
-1/2 cup ricotta cheese
-1/2 of a 6.7oz jar of pesto (jarred pesto varies in size, for this recipe I used 1/2 of a jar measuring 6.7oz…you might need to adjust to more or less depending on the size of the jar you use or the amount of pesto you want on the pizza)
-1 tablespoon grated Parmesan cheese
-1/2 cup diced cherry tomatoes
-Extra virgin olive oil, salt, garlic powder for the crust

1. Preheat oven to 425 degrees, lightly spray your largest baking sheet with cooking spray, then unroll the pizza dough onto the sheet and spread until it covers your sheet. Event the dough breaks and you get a hole, just gently pinch the dough back together. Bake for 8 minutes.

2. After the dough has pre-baked, remove from the oven the cover with the Mozzarella cheese, leaving enough room for a crust all around the pizza. Dollop the ricotta cheese over top in random drops, then spoon the pesto evenly over top, using your spoon to spread it around and swirling it into the ricotta a bit. Sprinkle the Parmesan cheese over the entire pizza, and lastly lightly brush the outer crust with a little extra virgin olive oil and sprinkle with salt and garlic powder. I like to do this so the final bites of the crust have just as much flavor as the rest of the pizza!

3. Bake 10-12 minutes until the crust is brown and the Mozzarella is bubbly and browned. Remove from the oven and garnish with the died cherry tomatoes.


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