This Basil Pesto Pizza is topped with heirloom tomatoes and fresh mozzarella for a light, flavorful meal that works any time of year. It's simple, fresh, and built around ingredients that really shine on their own.
I love making this pizza when I have a batch of homemade pesto ready to go, but it's just as good for a casual dinner with family as it is for easy entertaining. If you enjoy fresh, garden style flavors, this one shows up often on pizza nights.
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Why You'll Love Basil Pesto Pizza
Fresh flavors: the combination of basil pesto, tomatoes, and mozzarella keeps every bite light and balanced.
Simple prep: with just a few toppings, this pizza comes together fast once the dough is ready.
Year-round appeal: heirloom tomatoes may shine in summer, but this pesto pizza is one I make any time of year.
Key Ingredients for Fresh Mozzarella Pizza
See the recipe card below for a full list of ingredients and instructions.
- Pizza dough: a homemade dough gives you the best texture and flavor, whether baked or grilled.
- Homemade basil pesto: this is where most of the flavor comes from, so I like using fresh basil pesto here.
- Heirloom tomatoes: sliced thin, they add color and a mild sweetness without overpowering the pizza.
- Cigiline mozzarella: fresh mozzarella creates soft pockets of cheese across the pizza.
- Shredded mozzarella: helps everything melt together and adds that classic pizza pull.
Ingredient Substitutions
- Use cherry or grape tomatoes if heirloom tomatoes aren't available.
- Swap fresh mozzarella pearls with sliced fresh mozzarella.
- Try pistachio pesto in place of basil pesto for a slightly different twist.
Variations on Basil Pesto Pizza with Mozzarella
- Add thin slices of prosciutto after baking for a salty contrast.
- Finish the pizza with a handful of fresh arugula right before serving.
- Sprinkle grated Parmesan over the pizza after baking for extra depth.
Tips for Great Pesto Pizza Results
- Pat tomato slices dry before adding them to the pizza to keep the crust from getting soggy.
- Spread the pesto in a thin, even layer so it doesn't overpower the other toppings.
- Fresh mozzarella won't brown like shredded cheese, so don't worry if it stays pale.
How to Store and Reheat
Store leftover pesto pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375 degree F oven or toaster oven until warmed through and the crust crisps back up.
What to Serve with Basil Pesto Pizza
Serve this basil pesto pizza with a fresh Shrimp Caesar Salad or pair it with a side of Boneless Chicken Wings or Crispy Shrimp.
More Pizza Recipes You'll Love
If you enjoy this pizza, you might also enjoy my Keto Meatball Alfredo Pizza, Bacon Cheeseburger Pizza, BBQ Chicken Flatbread Pizza, and Cheese and Pepper French Bread Pizza.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Basil Pesto Pizza
Equipment
- Baking Sheet , for prep
- grill , optional for grilled pizza variation
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Ingredients
- 2 pounds [pizza dough recipe]
- ¾ cup [homemade basil pesto]
- 2 large heirloom tomatoes
- 1 cup cigiline mozzarella fresh small mozzarella balls, torn in half
- ½ cup shredded part skim mozzarella
Instructions
- Preheat oven or grill to 450 degrees F.
- Divide pizza dough in half. Stretch and shape pizza dough to desired size, making two pizzas.
- Evenly spread homemade basil pesto over top of dough.
- Arrange heirloom tomato slices over top of pesto layer.
- Dot pizza with cigiline mozzarella
- Sprinkle top of pizza with shredded mozzarella cheese.
- Slide pizza over top of pizza stone in oven or grill using a pizza peel.
- Bake for 20-30 minutes, until cheese has melted and crust has browned on bottom.
Christina Thomas says
I must make this pizza soon! I love the mix of pesto and heirloom tomatoes. So much flavor! And of course pizza and CK Mondavi wine is the perfect combo! Cheers!