Go Back
A close-up shot of a freshly baked Italian pizza with rich toppings.

Pizza al Pesto e Pomodorini (Pesto and Cherry Tomato Pizza)

This fresh and vibrant pizza features a homemade crust topped with bright pesto, sweet cherry tomatoes, and creamy mozzarella, finished with fresh basil and a drizzle of olive oil. Perfect for a delicious and relatively quick meal.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 slices
Calories 450 kcal

Equipment

  • large bowl
  • wooden spoon
  • plastic wrap
  • baking sheet
  • pizza stone or steel
  • parchment paper or pizza peel

Ingredients
  

For the Dough

  • 1.25 cups warm water
  • 1 teaspoon sugar
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon salt
  • 3.5 cups "00" flour (or all-purpose)

For the Toppings

  • 0.5 cup prepared pesto
  • 1 cup fresh mozzarella torn into small pieces
  • 1 cup cherry tomatoes halved
  • 0.25 cup grated Parmesan cheese (Parmigiano Reggiano)
  • Fresh basil leaves for garnish
  • Extra virgin olive oil for drizzling

Instructions
 

Prepare the Dough

  • Dissolve sugar and yeast in warm water, then let it stand until foamy.
  • Stir in olive oil and salt, then gradually add flour and mix until a shaggy dough forms.
  • Knead the dough on a floured surface for 8-10 minutes until it is smooth and elastic.
  • Lightly oil a bowl, place the dough in it, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours until doubled.
  • Gently punch down the dough, divide it into two portions, and roll each into a ball.
  • Place dough balls on a floured baking sheet, cover loosely, and let rest for 30 minutes.
  • Preheat your oven with a pizza stone or steel to its highest temperature (450-500°F / 230-260°C) for 30-60 minutes.

Assemble the Pizza

  • Stretch one dough ball into a 10-12 inch round on a lightly floured surface, then transfer to parchment paper or a pizza peel.
  • Spread half of the pesto evenly over the dough, leaving a small border for the crust.
  • Scatter half of the torn fresh mozzarella, then arrange half of the halved cherry tomatoes over the pesto.
  • Sprinkle half of the grated Parmesan cheese over the toppings.

Bake

  • Slide the pizza onto the preheated pizza stone or steel and bake for 8-12 minutes.
  • The pizza is done when the crust is golden brown, the cheese is bubbly and slightly browned, and the tomatoes are softened.

Finish and Serve

  • Carefully remove the pizza from the oven, garnish with fresh basil leaves, and drizzle with extra virgin olive oil.
  • Slice and serve immediately, repeating the process with the second dough ball and remaining ingredients.

Notes

For best results, use good quality "00" flour and fresh ingredients. The rising time for the dough may vary depending on the ambient temperature. Don't overcrowd your pizza stone or steel; bake one pizza at a time for optimal results.