A light, aromatic Italian pizza made with basil pesto instead of tomato sauce. The thin crust is topped with pesto, mozzarella, and cherry tomatoes. It is a simple but striking choice for anyone looking for a different flavor from classic pizza.
On a floured surface, roll the pizza dough into a thin round.
Spread a thin layer of pesto over the dough, distribute the mozzarella evenly, and arrange the cherry tomatoes on top.
Bake in a preheated oven until the edges are browned and the cheese has melted.
Sprinkle the baked pizza with grated Parmesan and serve hot. Pesto can turn bitter if exposed to high heat for too long, so do not extend the baking time.
Important: Pesto can turn bitter if cooked at high heat for too long, so spread a thin layer of fresh pesto over the pizza as soon as it comes out of the oven. Allergens: contains pine nuts (tree nuts), dairy (Parmesan and mozzarella), and gluten.
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