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Pesto Tomato Pizza (Perfect for Two)

Whole homemade pesto tomato pizza topped with melted mozzarella, diced tomatoes, fresh basil, and Parmesan.
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Fresh tomatoes, basil pesto, and creamy mozzarella come together in this easy pesto tomato pizza that's perfect for two.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Baking
  • Cuisine: American, Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 recipe Small Batch Pizza Dough (or 10- to 12-inch pizza dough)
  • 3 tablespoons basil pesto
  • 1 medium Roma tomato, seeded and diced
  • 5 ounces fresh mozzarella, patted dry and sliced (about 7 slices)
  • ½ cup shredded low-moisture mozzarella
  • Fresh basil leaves, torn
  • Grated Parmesan or Pecorino Romano
  • Red pepper flakes, optional
  • Balsamic glaze, optional

Instructions

  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.

Notes

  • Pat the mozzarella dry to remove excess moisture and help prevent a soggy pizza.
  • Use Roma tomatoes and remove the seeds before dicing. They have less moisture than larger slicing tomatoes, making them ideal for pizza.
  • Tear the basil by hand and add it after baking for the freshest flavor.
  • For the best results, make this pizza with my Small Batch Pizza Dough. See the blog post for additional tips and step-by-step photos.

Find it online: https://www.myeclecticbites.com/pesto-tomato-pizza/