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5 from 3 votes

Basil Pesto Pizza with Mozzarella & Roasted Cherry Tomatoes

Basil pesto pizza with mozzarella cheese and roasted cherry tomatoes. Using the best homemade pesto recipe and easy homemade pizza dough it's time to make pizza night even more exciting!
Prep Time3 hrs 10 mins
Cook Time30 mins
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 748kcal
Author: Emily Kemp


For the pizza dough

  • 4 cups 1.1 lb/500g type 0 flour*
  • 2 tsp (7g) fast action dried yeast
  • 1 ⅓ cups (320ml) lukewarm water
  • 1 tablespoon olive oil
  • 1 pinch pinch salt
  • semolina flour or polenta for dusting

For the topping


  • Add the yeast to the lukewarm water with ½ teaspoon sugar for 5 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast and water and start to mix it together with a metal spoon then add the olive oil and mix together until a rough dough forms. If it's too sticky you can gradually add a little more flour.
  • Dust a clean work surface with a little flour and knead the dough for around 5-10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily. Add 1 tablespoon of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 2-3 hours or until doubled in size.
  • Preheat the oven to 180°C/400F/gas mark 5. Wash and dry the cherry tomatoes then cut them in half. Toss them in 1 tablespoon of olive oil then lay them out on a large lined baking tray then sprinkle them with salt. Roast them in the oven for around 15 minutes until soft.
  • When you are ready to make the pizzas place your pizza trays in the oven and preheat the oven to 220°C/425F/gas mark 7.
  • Divide your dough in half roughly with your hands and place on a lightly floured work surface. Press lightly in the dough to shape it into a rough circle or rectangle then using a rolling pin dusted with flour roll the dough out to fit your tray.
  • Dust the tray with 1 tablespoon of semolina flour or polenta then place the pizza bases on top. Spread 3 heaped tablespoon of homemade pesto on each pizza base, top with roasted cherry tomatoes and then torn mozzarella. Bake the pizzas in the oven for 8-10 minutes until the crust is golden and cheese melted.


Find the homemade pesto recipe here
Please note this recipe was tested and developed using metric measurements all imperial are approximate.
  • Type 0 flour can be substituted for type 00 or all-purpose.


Calories: 748kcal