Cheesy Roasted Tomato Pizza

Big, bold flavors with minimum ingredients! There’s nothing boring about this homemade pizza. And if you’re into flavorful and crisp crust, go with my easy pizza dough recipe!

Why you’ll love this pizza recipe:

• You choose the crust – If you’re into crisp chewy crust, you’ve got to make this with our go-to homemade pizza dough! Also, this cauliflower keto pizza crust is a great alternative. In a pinch, even flatbread or naan bread would work!
• Only 3 toppings – You don’t need ton of ingredients to make a flavorful pizza.
• Mega flavors – Seriously, pesto sauce adds ton of flavor, and it’s out of this world when paired with cherry tomatoes. Try it!

Ingredient Notes:

• Pizza crust – As mentioned above, you can make my homemade pizza dough, or buy from the store. Or you can even use a flatbread, if you want to!
• Cherry tomatoes – Cherry tomatoes are delicious year-round, which makes this pizza perfect for any time of the year!
• Mozzarella cheese – I always, always recommend grating a block of cheese yourself. Without any anti-clumping agents, freshly grated cheese melts far better than pre-shredded stuff!
• Pesto – Pesto is the star of the show. The quality of pesto will make or break this pizza, so choose your favorite brand or make it yourself. (My homemade pesto is everything!)

How to make this recipe:

Before you begin shaping and assembling the pizza, heat your oven to the highest setting. Mine goes up to 525°F, but you could bake your pizza at as low as 475°F.

1. Prepare pizza Dough

1. Make the pizza dough the night before.
2. Bring it to room temperature, about 2 hours on the counter, prior to making the pizza.
3. Stretch and shape the pizza crusts.

2. Top and bake

1. Smear pesto all over the crust, then arrange sliced cherry tomatoes and sprinkle shredded cheese on top.
2. Bake for 10-12 minutes at 525°F.

How to reheat leftover pizza:

Now, I’m pretty sure you won’t have any leftover. But in case you do, here’s how to reheat leftover pizza.

1. Skip microwave and reheat your leftover pizza in the oven. Preheat your oven to 375°F with an empty baking sheet. Then place leftover pizza on the heated baking sheet and bake for a few minutes, or until heated through.
2. Now, I totally get it, oven takes forever to preheat! So that’s why air-fryer is my go-to for reheating leftovers, including pizza! Simply place the leftover pizza in the basket and air-fry for a few minutes at 375°F. Keep a close eye on it, it doesn’t take long!

Cheesy Roasted Tomato Pizza

Big, bold flavors with minimum ingredients! There's nothing boring about this homemade pizza. And if you're into flavorful and crisp crust, go with my easy pizza dough recipe!

5 from 1 vote

serves: 4 servings

Prep: 20 minutes

Cook: 12 minutes

Total : 2 hours 35 minutes

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Ingredients

• ▢ 1 lb pizza dough divided Note 1
• ▢ ¼ cup pesto sauce
• ▢ 1 ½ cups cherry tomatoes halved
• ▢ 8 oz (250g) mozzarella cheese grated Note 2
• ▢ Ground black pepper optional

US Customary – Metric

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

• Bring the pizza dough to room temperature, about 2 hours on the counter.
• Place a pizza stone in the oven and heat the oven to 525°F (270°C), or the highest setting for your oven.
• Stretch out one pizza dough ball into 10-inch circles on a lightly floured counter. (Watch my video on how to stretch pizza dough.)
• Lightly dust the pizza peel with flour and place the stretched pizza crust on it. (TIP: If you don't have a pizza stone (and peel), then bake your pizza on a baking sheet.)
• Smear half of the pesto sauce all over the crust, leaving the border. Then top with half of the sliced tomatoes and cheese, reserving a small amount of cheese for later. Grind some black pepper on top, if desired.
• Bake the pizza for 10-12 minutes, or until the cheese is bubbling and the crust is golden brown. Repeat with the 2nd pizza.
• As soon as you remove the pizza from the oven, sprinkle the reserved cheese on top and let the pizza rest for couple minutes, before cutting and serving.

Tips & Notes:

This recipe makes two 10-inch pizzas.

Note 1: You can use store-bought pizza dough, but my homemade pizza dough recipe is by far the best! My pizza dough recipe yields 1.5lbs dough. You can freeze 1 ball of pizza for later, or make 3 pizza by increasing topping ingredients.

Note 2: I prefer and recommend grating a block of mozzarella cheese as it melts better than pre-shredded cheese.

Storing Tip: Refrigerate leftovers in airtight container for up to 3 days. Reheat in the oven or air-fryer for the best results!

Nutrition Facts:

Serving: 0.5pizza Calories: 519kcal (26%) Carbohydrates: 59g (20%) Protein: 23g (46%) Fat: 22g (34%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 46mg (15%) Sodium: 1326mg (58%) Potassium: 165mg (5%) Fiber: 2g (8%) Sugar: 10g (11%) Vitamin A: 969IU (19%) Vitamin C: 13mg (16%) Calcium: 317mg (32%) Iron: 4mg (22%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

Course:Main Course

Cuisine:Italian

Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

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This recipe was originally published on September 17th, 2015.