Heirloom Tomato Pesto Pan Pizza

5 from 2 reviews


For the crust

For the pesto

  • 1 large bunch basil (leaves and smaller stems)
  • 1/4 cup olive oil
  • 3 tablespoons freshly grated parmesan cheese
  • 2 tablespoons pine nuts
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

For the toppings

  • 4 small heirloom tomatoes of various colors, sliced
  • 8 oz fresh mozzarella, sliced into 1/4 inch disks
  • dash red pepper flakes
  • EVOO, for brushing


  1. If using store-bought dough, allow it to come fully to room temperature. If using dough kit, prepare dough according to package directions.
  2. Once dough is ready, preheat oven to the highest temperature it can go. For me it was 525°F.
  3. In a small blender, pulse all pesto ingredients until nearly smooth. Set aside.
  4. Grease a large baking sheet, or sprinkle with semolina flour if you have some in your pantry. On a large work surface, roll out pizza dough to the size of your baking sheet.
  5. Place dough in baking sheet. It should fit snugly inside.
  6. Brush the edges of the dough with olive oil. Pour pesto onto dough, spreading it evenly with the back of a large spoon.
  7. Place sliced mozzarella on top of pesto, spacing it evenly around the pizza. Top everything with tomato slices, then sprinkle with red pepper flakes.
  8. Bake pizza for 10-15 minutes, depending on the strength of your oven. It is done when the dough is golden brown and everything bubbling and deliciously melty.
  9. Grate some extra parm on top. Cut pizza into slices. Serve immediately.