Go Back

Summer Heirloom Pesto Pizza

Author Julia Day



  • 1/2 cup parmesan cheese
  • 2 tbsp pine nuts
  • 1/4 cup olive oil
  • 2 large bunches basil or approx. 2 cups
  • pinch salt


  • 1 large heirloom tomato sliced
  • 1 cup small cherry or heirloom tomatoes sliced
  • 1 tbsp olive oil
  • 8 oz mozzarella sliced
  • 2-3 tbsp fresh made pesto


  • Blend all basil, pine nuts, parmesan cheese and salt in food process or blender until well incorporated and finely chopped
  • Add 1/4 cup olive oil and blend again until mixture is almost creamy. Refrigerate at least 2 hours to overnight.
  • Preheat oven to 400 degrees.
  • For the pizza: roll out pizza dough with a little flour to make sure it's pliable to form into pizza shape.
  • Once the dough is thin enough and you have formed the pizza as you like place on a lightly oiled pizza stone.
  • First rub on a little olive oil **but not too much** on the top of the pizza dough. Then top with sliced mozzarella followed by the tomatoes.
  • Bake in preheated oven for approx 15 minutes for a personal pizza or 25-30 minutes for a large size pizza. Or just until the lip of the pizza is turning golden brown.
  • Take out of oven and let cool slightly, then top with the pesto and enjoy!