What happens when you send three boys (husband Ryan, brother Quinn, and [almost] brother-in-law Nate) to the grocery store to pick up chicken sausage, green onions, and tomato sauce? They come home with chicken sausage, a green pepper, and tomato paste. One for three, at least, right? My sister Julia and I could only laugh when we unpacked the contents of the Trader Joe’s bag.
Our chicken sausage pizza with tomato paste sauce ended up turning out just fine, and I already had all of the ingredients for this white pesto pizza, so it went unharmed! I’ve gotten into the habit of making at least one batch of sourdough pizza dough a week and sticking it in the freezer. I love having a few balls of pizza dough always on hand to thaw and create a pizza for dinner with whatever we have on hand.
We loved this white pesto pizza, a take on caprese salad with its tomato, basil, and mozzarella components. The dollops of ricotta add some extra cheesy creaminess. If you don’t like ricotta, chunks of goat cheese would be similarly divine on there! I made my own pesto, but you can also use the store-bought stuff…just make sure to clearly specify if you ask three males to pick it up for you, lest they come home with alfredo sauce or something ;) 
White Pesto Pizza with Tomatoes and Basil
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
Homemade pizza with pesto, tomatoes, and basil
Ingredients
- 1 pizza crust, store bought or homemade
- 1/4 cup prepared pesto
- 1/2 cup shredded mozzarella
- 1/2 cup part-skim ricotta cheese
- 1/2 cup grape tomatoes, halved
- 1/4 tsp black pepper
- 1/4 cup basil leaves, chopped
Instructions
- Preheat oven to 400F. Line a baking sheet or a pizza stone with parchment paper. Roll out pizza dough over parchment paper and bake for 15 minutes.
- Remove crust from oven and spread with pesto. Top with mozzarella cheese. Place spoonfuls of ricotta cheese over the crust. Top with tomatoes and bake for an additional 10-20 minutes, until cheese is melted and crust reaches desired crispness.
- Just before serving, sprinkle pizza with pepper and basil. Cut into slices and serve.
Notes
from Cooking Light March 2011
- Prep Time: 15 mins
- Cook Time: 35 mins
Frequently Asked Questions
Can I substitute the ricotta with another cheese on this pesto pizza?
Yes. The recipe itself suggests goat cheese as the closest alternative — it has a similar creamy, tangy quality and holds up well under heat. Cream cheese dollops also work. Fresh burrata added after baking (not before) is another good option if you want something richer.
Why do you pre-bake the pizza crust before adding toppings?
Pre-baking the crust for 15 minutes at 400°F sets its structure so the base stays crisp under the moist ricotta and tomatoes. Without this step, the moisture from the cheese and grape tomatoes can make the center soggy. The second bake (10–20 minutes) then melts the cheese without undercooking the base.
How do I store leftover pesto pizza and reheat it without it going soggy?
Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in a dry skillet over medium heat with a lid on for 3–4 minutes — this crisps the base while the lid traps steam to melt the cheese. A 375°F oven for 8 minutes also works. Avoid the microwave, which makes the crust soft.
