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Pesto and Fresh Tomato Pizza
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5 from 1 vote

Pesto and Fresh Tomato Pizza

Nothing is more summery than this pizza topped with herbaceous pesto, fresh mozzarella, creamy goat cheese, and slabs of fresh tomato.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: pesto, pesto pizza, summer, tomatoes
Makes: 1 (12- to 14-inch) pizza
Cost: $10

Equipment

  • Cutting board and knife
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)
  • pastry brush

Ingredients

  • 1 (14- to 16-ounce) ball pizza dough
  • ⅔ to ¾ cup Mint and Arugula Pesto (or you're favorite homemade or store-bought pesto sauce)
  • 2 ounces soft goat cheese crumbled
  • 4 ounces fresh mozzarella cheese cut into ½-inch cubes
  • 1 medium to large ripe tomato thinly sliced
  • 1 tablespoon chopped fresh mint, arugula, or basil
  • Fine sea salt and freshly ground black pepper
  • Extra-virgin olive oil

Instructions

  • Preheat the oven to 500°F(if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Spoon the pesto onto the dough and spread it out evenly—using your hands or a spatula. Scatter on the crumbled goat cheese, followed by the mozzarella cubes. Lay the tomato slices on top in a single layer.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven. Season with a pinch or two of salt and a few grinds of black pepper,scatter on the fresh herbs, and drizzle with a little olive oil. Slice and serve.