Pizza of the Month: Roasted Tomato, Mozzarella, and Pesto Flatbread Pizza

This pesto flatbread pizza recipe topped with juicy oven-roasted tomatoes and fresh mozzarella is an Italian treat for your tastebuds, inspired by the classic Caprese.
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I know you’re probably thinking “wait, this isn’t a burger” and you’d be right. This is a pizza. New year, new food of the month! In 2022 Nicole and I will be sharing with you a new pizza recipe every month as we learn and grow in the art of pizza-making.

Pizza is amazing, we absolutely love pizza in all of its shapes, sizes, and flavors. We have been wanting to make more pizza recipes and are working on creating homemade doughs and sauces. However, what pushed us to make pizza our 2022 food of the month was one simple Christmas gift: Mastering Pizza

This cookbook is super exciting and has already greatly improved our pizza-making skills. Just the other week we made one of the best pizza doughs either of us have ever had. And we’ve had a lot of pizza.

So we hope that you will enjoy this pizza-making journey with us and follow along with each recipe so that we can learn a little something together every month. 

Tomato mozzarella pesto pizza up close

January starts off with a pretty simple pizza, or almost flatbread, inspired by one of our favorite Italian sandwiches: the caprese.

In order to mimic this delicious sandwich, we started off with a batch of classic pizza dough from Ooni, stretched really thin to get a super crispy crust just like a good caprese starts with a toasted roll. Then for our sauce we used a thin layer of basil pesto, and topped our pizza with fresh mozzarella slices and homemade oven-roasted tomatoes. Super simple yet extremely flavorful, just like the sandwich.

Here are some tips for making this delicious pizza:
  1. A stand mixer helps. A LOT. We love our new Cuisinart stand mixer.
  2. As this is pretty much a flatbread, it is important to get the right thickness for your dough. When stretching the dough, it should be pretty transparent, however be careful not to rip any holes in it!
  3. Baking the pizza quicker at a higher temperature provides the perfect crisp without drying the dough out.
  4. While it is possible to use too much flour on the pan and when stretching the dough, having to rip your pizza off the baking sheet after cooking and potentially damaging your beautifully handcrafted pizza is far worse.
  5. Use the back of a spoon to spread the pesto. It helps to get a thin layer while protecting the dough from ripping.
  6. For oven-roasting the tomatoes it is best to slightly undercook them. They will continue to cook while on the pizza. 
  7. Cooking for a little longer than you might expect is a good thing. The crust browning and getting crispier provides both the right texture and flavor. It also helps to support the pizza while eating!
A GIF showing how to make tomato mozzarella pesto pizza

Making pizza can be slightly intimidating, which is kind of surprising for a dish classically made up of just three ingredients. However that means each ingredient needs to be just about perfect or else it will be painfully obvious. The most intimidating factor for most people tends to be making a good dough. While we hope you will try making your own with us, and we hope our tips and instructions will aid in your journey, it is always acceptable to buy premade dough from a store. Nicole and I will regularly get pizza dough from Whole Foods as it is truly a great recipe and also makes pizza night super easy. 

So no matter how you choose to make your own pizza, we hope that you will take this wonderful journey with us and share your experiences, tips, and tricks with us too! 

Here’s to a year full of pizza!

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Roasted Tomato, Mozzarella, and Pesto Flatbread Pizza

This pesto flatbread pizza recipe topped with juicy oven-roasted tomatoes and fresh mozzarella is an Italian treat for your tastebuds, inspired by the classic Caprese.
Servings 6 slices
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 5 oz tomatoes (various sizes) sliced thin
  • Extra virgin olive oil for drizzling
  • Salt & pepper
  • 250 grams pizza dough*
  • 2 oz basil pesto*
  • 6 oz fresh mozzarella sliced
  • Parmesan cheese grated


  • Prepare the Roasted Tomatoes. Line a baking sheet with foil and preheat the oven to 450 degrees. Arrange tomato slices on the baking sheet, then drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes. Once the roasted tomatoes are ready, set aside and preheat the oven to 500 degrees.
  • Lightly dust a 14-inch round pan with flour, then dust your hands with flour before handling the dough.* Gently stretch the dough into a roughly 12- to 14-inch circle. Work around the edges, rotating the dough as you go, and let gravity help you. Use more flour as needed to prevent sticking, and make sure to work slowly so you don't tear the dough – patience is key here!
  • Spread pesto evenly onto the dough with the back of a spoon, leaving about a half-inch crust around the edge.
  • Arrange slices of mozzarella cheese on top of the pizza, then top with roasted tomatoes. Finish with a sprinkle of grated parmesan cheese.
  • Bake the pizza at 500 degrees for about 15 minutes, or until edges are crispy and cheese is bubbly.* Serve hot and enjoy!


Pizza dough: We made this recipe for Classic Pizza Dough by Ooni in our trusty stand mixer, and it was just about perfect. Stretching one of the 250-gram dough balls out into a roughly 12-inch pizza created the perfect thin, crispy flatbread base for this pizza. If you want to make this dough recipe, note that it’ll take about 3-4 hours. If you’re using store-bought pizza dough, make sure to weigh out about 250 grams for this recipe (250g = just over a half-pound of dough).
Basil pesto: We used Classico Traditional Basil Pesto – our favorite jarred pesto!
Pizza pan: If you don’t own a round pizza pan, we can recommend this 14″ round pizza pan from Wilton. It’s budget-friendly and crisps up the pizza nicely without sticking.
Baking tips: In general, bake pizza in the middle of your oven (move your oven racks if needed) to ensure even cooking. If you are baking two pizzas at once on separate racks, space the racks evenly in the oven and just switch the pizzas about halfway through. Pizza can also be finicky and cooks at different rates depending on the hydration level of your dough, your oven’s actual temperature, and other factors. We recommend keeping an eye on your pizza as it cooks and using visual cues to tell when it’s done – use our time estimates as a rough guide.
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Author: Alex
Calories: 209kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Italian
Keyword: basil pesto, fresh mozzarella, pizza, pizza dough, roasted tomatoes, spring


Calories: 209kcal | Carbohydrates: 21g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 480mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 192IU | Calcium: 144mg | Iron: 1mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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