Pesto, Tomato & Mozzerella Cheese Pizza

And what do you do with lots of leftover pesto? Use it for pizzas of course! This pizza is so simple and delicious. We used whole wheat pizza dough and it was divine. I don't think think that my husband would of known it was whole wheat if I hadn't told him. The tomaotes, fresh pesto and mozzerella are the perfect flavor combination. Sprinkle a little bit of fresh parmesan and basil on top after the pizza has finished cooking and you have quite the tasty za.

You Will Need:
  • 1 ball of pizza dough (we used whole wheat for this recipe)
  • 1/4 cup fresh pesto or store-bought
  • 1/2 of a 12oz bag of mozzarella cheese
  • 1 vine ripened tomato, sliced 1/4 inch thick
  • 1 Tbsp olive oil

Here We Go:
  • Preheat oven to 500 degrees F
  • Roll out dough to desired thickness using your hands or a rolling pin if you have one
  • Sprinkle olive oil over stone or baking sheet to avoid dough sticking
  • Place dough on pizza stone or baking sheet
  • Top dough with pesto, tomato and mozzerella cheese
  • Bake for 10-12 minutes on top rack, or until golden brown
  • Sprinkle with fresh basil and Parmesan cheese if desired

Makes 8 Slices
Happy Feasting!


Saranya said...
This comment has been removed by the author.
Saranya said...

Cheese pizza looks yummyyyyyyyyyyy..

Tina said...

Pesto for pizza-ingenious idea. Have to try it. Great photos.

Maris (In Good Taste) said...

Awesome use of left over pesto! This pizza looks so cheesey and delicious!