With three simple ingredients, iron and Vitamin C in the sauce, and a kid-friendly format, this super easy Pesto Pizza is a perfect kids lunch or dinner…that parents will enjoy too!


Pesto Pizza

We’ve been having pesto pizza for as long as we’ve had kids because we tend to go a little bit nuts in the summer with the garden greens and always need to find a way to use them up. And while I make and freeze pesto, this easy pizza recipe works so well with store-bought pesto too so it’s a staple in our house all year long.

This recipe requires just three simple ingredients, it’s straight forward to make, and it has a nice mix of nutrients. Plus, pizza is always a win!

Pesto tends to be rich in Vitamin C and is a kid-friendly way to serve greens. It’s also a nice way to vary the flavor of pizza from the classic tomato sauce.

(We also love this Pesto Pizza Roll version of this idea!)

Ingredients You Need

To make this easy pizza recipe you’ll need the following ingredients:

  • Pizza dough: Homemade, the kind that comes in a ball of dough, or even a premade flat crust would work, too.
  • Shredded mozzarella cheese
  • Pesto: You can use any kind of pesto you like or find. I often use Spinach Pesto or Kale Pesto.
  • Parmesan to top, if desired.

Step by Step Instructions

Here’s a look at the simple process involved in making this recipe. Scroll down to the bottom of the post for the full information.

  1. Decide if you want to make small personal pizzas or one big one and spread out the dough into a circle.
  2. Top with pesto.
  3. Top with cheese.
  4. Bake!

TIP: If you have the dough ready, this meal comes together super fast!


What kind of pesto is best for this?

I like to use classic basil pesto from the store or I often use homemade Spinach Pesto. Any works!

What kind of pizza dough can I use?

I make this with homemade Whole Wheat Pizza Dough, but you can use purchased fresh dough or even a prebaked crust. They all work fine and will give you options according to what you have on hand or can find at the store.


How to Store

Store any leftovers, once cooled, in an airtight container or wrapped in foil in the fridge for up to 3 days. Warm briefly to serve.

Best Tips for Success

  • Use any store bought pesto or my Spinach Pesto or Kale Pesto.
  • You can make these as little personal pizzas or as a larger classic pizza.
  • Cut into sticks or cubes for younger toddlers to make the meal easy for them to chew.
  • If using a pre-baked crust from the store, follow the backing directions on the package.
  • Dairy-free: Use a favorite dairy-free cheese.
  • Find all of my favorite pizza recipes for kids here.

Related Recipes

I’d love to hear your family’s feedback on this recipe, so please comment below to share. I appreciate each and every comment!

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Quick and Easy Pesto Pizza

You can use any store bought crust for this recipe, or try my easy Whole Wheat Pizza Dough. I like making these as personal pizzas for the kids since they cook so fast, but you can also make one large pizza. See the Notes at the bottom for that info.
5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Dinner
Calories 399kcal
Servings 6



  • Preheat the oven to 450 degrees F.
  • To make small personal pizzas: Divide the dough into 6-8 sections. Stretch to make circles that are about 6-8 inches in diameter and about 1/4-½ inch thick. Place onto a pizza stone or baking sheet dusted with cornmeal. (You may need to bake on more than one pizza stone or baking sheet.)
  • Top each round with 2 tablespoons pesto and ⅓ cup cheese.
  • Bake for 10-12 minutes or until the cheese is melted and golden brown and the crust sounds hollow when you tap it.
  • Remove from oven and let cool slightly. Cut into wedges or sticks and serve warm topped with grated Parmesan cheese, if desired.


  • Store any leftovers, once cooled, in an airtight container or wrapped in foil in the fridge for up to 3 days. Warm briefly to serve.
  • Use any store bought pesto or my Spinach Pesto.
  • To make as one large pizza: Spread into a 14-16-inch diameter circle on a pizza stone or baking sheet dusted with cornmeal. You can also stretch it into a rectangle, aiming for it to be about 1/4-½ inch thick. Bake for 10 minutes before you add the cheese. Remove from the oven, add the cheese, and bake for 4-6 minutes or until the cheese is melted and lightly golden brown. Baking this way will ensure that the center of the dough is cooked through, which takes a little longer with a large pizza.
  • Dairy-free: Use a favorite dairy-free cheese.


Calories: 399kcal, Carbohydrates: 36g, Protein: 15g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 32mg, Sodium: 995mg, Potassium: 34mg, Fiber: 2g, Sugar: 5g, Vitamin A: 877IU, Calcium: 239mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published June 2020.

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How many stars would you give this recipe?


  1. 5 stars
    We love this recipe! We use your spinach pesto, although we mix in some pine nuts with the sunflower seeds (in a 1:1 ratio). We also use the dough recipe from you and everyone in the family loves it. My son said “Thank you for not putting veggies on this pizza!” 😉 I have made this regularly for my family probably once or twice a month. It is one of our favourites!

  2. I make a version of these with store bought naan bread (it keeps well in the freezer!). The last few times I added a few dallops of ricotta cheese and it took it up a notch!! My husband and I also like to top ours with crushed red pepper.

  3. 5 stars
    Used all whole what flour, made it for today and added the extra yeast (used instant yeast) it turned out perfect. Thank you for the recipe. 🙂

    1. Sure, wrap well or store in a zip top freezer bag. You can reheat in the oven or a toaster oven.