This easy pesto pizza is a perfect dinner on a busy day. Ready for the dinner table in less than 30 minutes, it’s loaded with cheeses, pesto, and fresh cool tomatoes.
1 ball of pizza dough
1 and 1/2 cups shredded Mozzarella cheese
1/2 cup whole milk ricotta cheese
1/2 of a 6.70z jar of pesto (jarred pesto varies in sizes. For this recipe I used a 1/2 of a 6.70z jar. You might need to adjust more or less depending on the jar size you have)
1 tablespoon grated Parmesan cheese
1/2 cup diced cherry tomatoes
Extra virgin olive oil and garlic powder for the crust
1. Preheat your oven to 425 degrees. Lightly spray your pizza pan with cooking spray. Lightly flour your countertop and roll your pizza dough into a 12″ circle. Prick the dough a few times with a fork, then pre-bake 8 minutes. It may puff up as it bakes, just use a fork to prick any big air bubbles and flatten the crust.
2. After the dough has pre-baked, cover the dough with the pesto, leaving enough room on the edge for the crust. Cover the pesto with the Mozzarella cheese, then dollop the ricotta over top. Lastly, sprinkle the grated Parmesan evenly over the whole pizza. Finish by brushing the crust edge with extra virgin olive oil and sprinkle of garlic powder. Bake for 10-12 minutes.
3. To serve, slice the pizza into 6 slices and top with the diced cherry tomatoes.
This recipe uses a ball of fresh pizza dough. You could also use the packaged dough in a tube and make a rectangle pizza, but you might need to adjust the amount of cheese for this shape.
Keywords: pesto pizza