Pesto Pizza

Yield: 2 servings


  • ½ of 454 gram package of store bought pizza dough
  • ½ cup of basil pesto
  • 1 pint of Campari style tomatoes, small ripe tomatoes halved
  • 4 ounces of shaved Parmesan cheese


  1. Preheat your oven to 400°F and a large pizza stone, turn on your convection fan if you have one.
  2. Divide the dough ball in half. Dust each piece and the work surface with flour and roll each piece out evenly and prick it evenly with a fork then transfer it to the stone in the oven. Bake until golden brown and crisp, 10 to 12 minutes.
  3. Remove the pizza dough, smear on the pesto and decorate with the cherry tomato halves. Finish with shavings of Parmesan cheese.
  4. Bake just long enough to warm everything through, just another few minutes.
  5. Repeat with the other dough. Slice and share.