This easy pesto pizza recipe is a delicious summer dinner! It’s topped with bright, nutty homemade pesto, fresh mozzarella cheese, and savory roasted cherry tomatoes. To get ahead, make the pesto and roast the tomatoes up to two days in advance.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Serves 3 to 4
Ingredients
- Cornmeal, for stretching the dough
- Homemade Pizza Dough
- 1 cup warm water
- 1½ teaspoons maple syrup
- 1 (¼-ounce) package active dry yeast
- 2 cups Atta Whole Wheat Indian Flour (Aashirvaad)
- 1 teaspoon sea salt
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Basil Pesto, made with ½ cup olive oil
- 4 ounces fresh mozzarella cheese, torn
- Roasted cherry tomatoes, or sun-dried tomatoes
- Fresh basil
- Red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Dust a baking sheet with cornmeal, place the dough on the baking sheet, and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 5 minutes.
- Remove the crust from the oven and brush with 2 tablespoons of the pesto. Top with the cheese and tomatoes and bake for 6 to 8 minutes, or until the crust is browned.
- Dot the pizza with additional small dollops of pesto. Top with fresh basil and red pepper flakes, slice, and serve.
Recipe by Love and Lemons
