Pesto Pizza

  • serves 2
7 Ratings
Pesto Pizza

Perfect for a dinner for two, or make several to accommodate a larger gathering.

Michael Smith
Courtesy of: Michael Smith Chef Michael's Kitchen

Italian, Dinner, Main, Cheese, Tomatoes, Bread, Easy

Directions for: Pesto Pizza


½ 454 g package store-bought pizza dough

½ cup basil pesto

1 pint Campari-style tomatoes (small ripe tomatoes), halved

4 oz shaved Parmesan cheese


1. Preheat your oven to 400ºF and a large pizza stone, turn on your convection fan if you have one.

2. Divide the dough ball in half. Dust each piece and the work surface with flour and roll each piece out evenly and prick it evenly with a fork then transfer it to the stone in the oven. Bake until golden brown and crisp, 10 to 12 minutes. Remove the pizza dough, smear on the pesto and decorate with the cherry tomato halves. Finish with shavings of Parmesan cheese. Bake just long enough to warm everything through, just another few minutes. Repeat with the other dough. Slice and share.

See more: Italian, Dinner, Main, Cheese, Tomatoes, Bread, Easy