Tomato and Mozzarella Pesto Pizza
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
4 servings
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Calories
439 kcal
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Course
Main Course
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Cuisine
Italian
Tomato and Mozzarella Pesto Pizza
Description
The Tomato and Mozzarella Pesto Pizza starts with pizza dough, either homemade or store-bought and rested for optimal shaping. The dough is spread thin on a greased baking sheet or pizza pan. A generous layer of arugula or basil pesto replaces traditional tomato sauce, providing a fresh, herbaceous base. Shredded firm mozzarella is evenly scattered over the pesto, followed by slices of ripe but firm tomatoes for a juicy, slightly tangy component.
A drizzle of olive oil and a pinch of salt enhance the toppings before baking at 425°F (220°C) for about 10–12 minutes. The heat melts the mozzarella into a creamy layer while crisping the pizza crust. Allowing the pizza to sit briefly post-baking lets flavors settle and the crust firm slightly for easier slicing.
This pizza pairs well with salads or can be served as a casual main dish. The arugula pesto provides a peppery depth, complementing the sweetness of the tomatoes and richness of the cheese. Resting dough before baking helps prevent shrinking and makes shaping easier.
Ingredients
- 1 pizza dough (either a good store bought or homemade)
- 5 tablespoons arugula pesto (or basil if you prefer)
- 1 cup mozzarella cheese shredded, firm
- 2-3 tomato ripe but firm
- 1 tablespoon olive oil
- 1 pinch salt
Instructions
- Make homemade Pizza Dough as per instructions, let dough** rest for approximately 15-20 minutes before rolling
- Pre heat oven to 425 F (220 C).
- Shape the dough into a lightly greased pizza or cookie sheet, spread the Arugula Pesto or Basil Pesto (if you prefer) on top, then top with shredded mozzarella and sliced tomatoes. Drizzle with a tablespoon of olive oil and sprinkle with a little salt. Bake for approximately 10-12 minutes or until crust is baked and cheese is melted. Let sit 5 minutes before serving. Enjoy!
- **Whether store bought or homemade pizza dough should rest for approximately 20 minutes before shaping into a round or oval shape. It keeps the dough from springing back when shaping.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 1060mg | 44% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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