Quick and Easy Pesto Pizza

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!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 399kcal

Author Amy Palanjian

Ingredients

1 recipe Whole Wheat Pizza Dough or 13-16 ounces fresh store-bought pizza dough
1 tablespoon cornmeal
¾ cup purchased or homemade pesto
2 cups shredded mozzarella cheese
Grated Parmesan (optional)

US Customary - Metric

Instructions

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 1/4-1/2 inch thick. Place onto a
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 1/3 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.

Notes

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 1/4-1/2 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 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.

Nutrition