As we're getting to the end of tomato season, I had to share one more fresh tomato recipe with you. This Pesto Pizza with Fresh Tomatoes is also topped with fresh mozzarella and goat cheese. It is cheesy, basil-y, and tops a super thin crispy crust. You might also call this a flatbread. Perfect for football tailgating or Friday night movie nights. Or really any night to be honest - you can't go wrong! Jump to Recipe
How to make the dough:
Now store-bought dough is just fine. However, my pizza dough recipe has received tons of positive reviews, and it's easy! For this recipe, I like to make my own especially because I want to control how thick the crust is. It's easy to do so with this version.
Follow the recipe linked here. Only difference is you'll half the measurements and roll it out extra thin. Then go ahead and toss it in the oven for about 10 minutes to start crisping it up prior to topping. Allow to cool slightly.
How to make the pesto:
My pesto is the besto (in my opinion). But honestly, my husband struggles to order it out anymore, because he prefers mine so much. It goes great on so many dishes, but pizza is one of my favorites.
For my pesto all you'll need is basil, spinach, fresh Parmesan, walnuts, garlic, olive oil, salt and pepper. Simply process in food processor.
Assemble the pizza:
Now for the fun part! Or what I consider the fun part. Spread pesto across your dough. Then layer on your thinly sliced tomatoes. I picked up some colorful heirloom tomatoes for this recipe. Add fresh mozzarella and goat cheese.
Cook the pizza:
Bake at 400 degrees for about 15-20 minutes or until cheesy is melted and crust is as crispy as you want it.
I like the edges to look something like this.
Yum.
For flatbreads I like them cut into squares. Once cool I simply use a pizza cuter to do so.
And that's it! You can heat slices back up in the oven or toaster oven if there are leftovers. Enjoy!
If you enjoyed this recipe you might also enjoy:
Pesto Pizza with Fresh Tomatoes
Ingredients
- 1 pizza dough homemade preferred (recipe in post but cut in half) or store-bought fine
- 1 cup fresh basil
- 1 cup fresh spinach
- ½ cup fresh Parmesan grated
- ¼ cup walnuts (or pine nuts)
- 3 garlic cloves minced
- salt and pepper to taste
- ⅔ cup olive oil extra virgin
- 2-3 large heirloom tomatoes sliced thin
- 8 oz fresh mozzarella sliced thin (or grated)
- 3 oz fresh goat cheese crumbled
Instructions
- Preheat oven to 400 degrees.
- If using homemade version, add rolled out dough to oven for 10 minutes to crisp. Remove and let cool slightly.
- Make pesto by adding basil, spinach, Parm, garlic, nuts, salt and pepper to a food processor or blender. Blend until mixed. Add olive oil and blend until smooth.
- Spread crust with pesto.
- Top with tomatoes and both cheeses.
- Place in oven and cook for 15-20 minutes or until cheese is melted and crust desired crispness.
[…] but so many other dishes as well. Some of my favorites are: Grilled Chicken Pesto Sandwich, Pesto Pizza with Fresh Tomatoes, Pesto Tortellini with Sun Dried […]