You need only 3 ingredients for the topping on this flavorful vegetarian thin crust pizza. Homemade pizza has never been so easy!
Ever since I learned making homemade pizza from scratch back in January, I’ve been obsessed! Who knew that it’s crazy easy to make a homemade pizza? The dough and all!! (Confession: I still have a stash of frozen pizzas in the freezer for emergencies. Don’t blame me, sometimes I just don’t have energy to cook. Did you see the big news?? That’s why!)
But I’m telling ya, if you never tried making pizza at home, you should! Right. This. Minute. Ok, maybe not right now, but this Friday?
Today’s pizza is so simple, requires only 3 main ingredients for the topping, yet the flavors are on point!! Well, it’s pesto, mozzarella and fresh garden cherry tomatoes!! How can it not be flavorful, right? No excuses, get on it!
I always, always recommend to start with block of cheese (no pre-shredded stuff here) and grate them yourself for the best result.
Cherry tomatoes are not required to be fresh from the garden, but it’s that time of year where you can get plenty of them. Use them!
And pesto! Oh my gosh, I love pesto. I make a huge batch of it and store them in the freezer. It’s so handy for quick pasta dinners, delicious on breads, and for pizza!!
Oh and the pizza dough is made the night before, so it can get enough time to develop complex flavors while you’re sleeping. And you don’t have to do a thing except for mixing all the ingredients, thoroughly need the dough and throw it in the fridge overnight. When you’re ready to make the pizza, bring out the dough to room temperature, let it rise for couple of hours and it’ll be so soft and ready for you to stretch into a pizza crust! Absolutely beautiful dough, I’m so in love with it.
If you love thin crust pizzas as much as I do, read my tips and tricks on how to get best thin crust here in this post.
Here’s to pizza night!!
Roasted Tomato Pesto Pizza
For pizza dough:
- ½ teaspoon active yeast
- 2/3 cup 155ml lukewarm water
- ½ teaspoon sugar
- 2 cups 250gr bread, or all-purpose flour
- 1 teaspoons salt
- 1 teaspoon olive oil
- Corn meal for dusting
- 8 oz 250gr mozzarella cheese
- 1 ½ cups 8oz/250gr cherry tomatoes
- ¼ cup pesto
- Ground black pepper
- In a small bowl, sprinkle the yeast into 1/3 of cup (80gr) of lukewarm water. (Don’t use hot water, or it will kill the yeast.) Add the sugar and let it proof for 5 minutes. The mixture will start foaming, which means the yeast is alive.
- In a large mixing bowl with dough hook attachment, combine flour, salt, yeast mixture and the remaining 1/3 cup (75ml) of lukewarm water on low speed. (Alternatively, you can make this dough by hand.) Once the dough start coming together, add the olive oil. Keep kneading the dough for about 10 minutes. The dough should be soft and slightly sticky. Transfer onto a counter and cut into 2 equal parts. Form each dough into a ball, generously oil them and put them into separate ziplock bags. Refrigerate overnight.
- The next day, bring the dough out of the fridge. Let it rise at room temperature for 1-2 hours.
- Preheat the oven to 475°F (250°C).
- Meanwhile, prepare the topping. Grate the mozzarella cheese on a box grater. Cut the cherry tomatoes in half lengthwise.
- On a lightly floured surface, gently flatten each dough and stretch them into 8-10-inch circles, leaving the edges slightly thicker. Transfer the dough onto a baking sheet, lightly dusted with corn meal. Spread the pesto evenly on each pizza crust. Divide the tomatoes on both pizzas equally and top with grated mozzarella cheese. Bake each pizza for 10-12 minutes, or until the cheese is bubbling and the crust is golden brown. If needed, broil the pizza during the last minute for additional browning. Remove from the oven and let it rest for couple minutes, before cutting.