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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

Ingredients

  • 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

Instructions

  • 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!

Notes

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.
Author: Alex
Calories: 209kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: Italian
Keyword: basil pesto, fresh mozzarella, pizza, pizza dough, roasted tomatoes, spring

Nutrition

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