Basil Pesto Pizza with Mozzarella & Roasted Cherry Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pizza topped with homemade basil pesto, fresh mozzarella, and roasted cherry tomatoes on house-made dough. It's fragrant, herbaceous, and bright. A great vegetarian main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups 1.1 lb/500g type 0 flour*
- 2 tsp (7g) fast action dried yeast
- 1 1/3 cups (320ml) lukewarm water
- 1 tbsp olive oil
- 1 pinch pinch salt
- semolina flour or polenta for dusting
- 1.6 lbs (750g) cherry tomatoes
- 8.8 oz (250g) mozzarella
- 6 tbsp homemade pesto (* see link in notes)
At a glance
PER SERVING · TIME 220M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h 10m
- Cook
- 30m
- Sodium
- 498mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 389mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 190M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.