Pesto Tomato Pizza (Perfect for Two)

Fresh tomatoes, basil pesto, and creamy mozzarella come together in this easy pesto tomato pizza that's perfect for two.

At a Glance

• What it is: An easy homemade pesto tomato pizza topped with fragrant basil pesto, creamy mozzarella, and diced tomatoes. Finished with fresh basil and savory Parmesan
• Perfect for: Summer dinners, date nights, or when you're craving a fresh, flavorful homemade pizza
• Cooking for two: This recipe makes one 10- to 12-inch pizza, perfect for two people. I recommend my Small Batch Pizza Dough recipe for the perfect amount of dough with no leftovers, but your favorite store-bought pizza dough works too
• Skill level: Beginner-friendly

One of my favorite pizzas at my friend's farmers market pizza pop-up, Pizza Party Frederick, is the Basil Sunrise Pizza. With his permission, I created this home-friendly version using my own pizza dough recipe so you can enjoy that same combination of pesto, tomatoes, and mozzarella at home.

Ingredients & Substitutions

• Pizza dough: I recommend my Small Batch Pizza Dough recipe, but your favorite homemade or store-bought pizza dough works too.
• Basil pesto: Both store-bought and homemade pesto work well. I usually use Costco pesto because it's one of my favorite store-bought pestos. It's flavorful, convenient, and works beautifully on this pizza.
• Fresh mozzarella: Creamy fresh mozzarella gives this pizza its signature texture. Pat it dry with paper towels before using to remove excess moisture.
• Low-moisture shredded mozzarella: I like using a small amount of shredded mozzarella to fill in the gaps between the fresh mozzarella. It creates a more even layer of cheese while letting the fresh mozzarella remain the star.
• Roma tomatoes: Roma tomatoes have fewer seeds and less moisture than larger slicing tomatoes, making them a great choice for pizza. Remove the seeds before dicing to help prevent a watery pizza.
• Fresh basil: Add fresh basil after baking for the brightest flavor.
• Parmesan or Pecorino Romano: Finish with a sprinkle of grated Parmesan or Pecorino Romano for a salty, savory finish.
• Red pepper flakes (optional): Sprinkle on top after baking for a little heat.

How to Make Pesto Tomato Pizza

1. Preheat the oven
   Preheat the oven to 450°F. If using a pizza stone or baking steel, place it in the oven while it preheats.
2. Shape the dough
   Stretch the pizza dough into a 10- to 12-inch round and transfer it to a pizza pan, baking sheet, or preheated pizza stone.
3. Assemble the pizza
   Spread the basil pesto evenly over the dough, leaving a small border around the edge. Scatter the seeded diced tomatoes over the pesto, then arrange slices of fresh mozzarella across the pizza. Sprinkle the shredded mozzarella over the top to fill in any gaps.
4. Bake
   Bake for 12–14 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
5. Finish and serve
   Top with torn fresh basil leaves and grated Parmesan or Pecorino Romano. If desired, finish with a sprinkle of red pepper flakes for heat or a drizzle of balsamic glaze for a Caprese-inspired flavor.

Tips for the Best Pesto Tomato Pizza

• Pat the mozzarella dry.
  Fresh mozzarella contains a lot of moisture. Blot it with paper towels before adding it to the pizza to help prevent a soggy crust.
• Use Roma tomatoes.
  I prefer Roma tomatoes because they're less watery, affordable, and provide just the right amount of fresh tomato flavor without making the pizza soggy. I save juicy heirloom tomatoes for salads and sandwiches, where they can really shine.
• Tear the basil by hand.
  I like tearing the basil leaves instead of chopping them because it bruises them less and preserves their fresh flavor. Add as much or as little fresh basil as you'd like after baking.

More Pizza Recipes to Try

•  No-Cook Pizza Sauce: A quick, flavorful pizza sauce made with pantry staples.
• Spinach and Mushroom White Pizza: Creamy, cheesy, and loaded with vegetables.
• Sausage, Pepper, and Onion White Pizza: A hearty white pizza with Italian sausage and colorful peppers.
• Detroit-Style Pizza: Thick, airy crust with crispy, cheesy edges.

Make Your Own Pizza Dough

• Small Batch Pizza Dough: Chewy, airy, same-day pizza dough that makes one 10- to 12-inch pizza, perfect for two.
• Sourdough Discard Pizza Dough: A great way to use up sourdough discard with either a same-day or overnight rise.
• Easy Stand Mixer Pizza Dough: Perfect for making pizza for a crowd.
• Hand Pizza Dough: A larger batch recipe that's easy to make without a stand mixer.

Print