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Summer flavors burst in this cherry tomato and pesto pizza, combining fresh seasonal ingredients with a perfectly balanced crispy base. It's just right for hot summer days - this straightforward yet fancy dish takes you straight to the Mediterranean sunshine. Whether you bake it in a regular oven or try it on the barbecue, your guests will fall for its bold, balanced flavors.
I whipped this pizza up during an unplanned get-together with friends and it was a total hit. Everyone went crazy for the mix of aromatic pesto and flavor-packed cherry tomatoes - even the picky eaters loved it. What I really like is how versatile it is – it tastes awesome both hot and warm, making it just right for summer buffets.
Sunshine Ingredients
- Homemade pizza dough: Made with T80 wheat flour, it gives you better texture and deeper flavor than white flour versions, plus more fiber and nutrients.
- Fresh cheese: Used here as a creamy base instead of traditional tomato sauce, it adds smoothness and gentleness that perfectly balances the strong pesto flavors.
- Pesto: The true star of this dish, fresh pesto brings notes of basil, garlic and parmesan that go perfectly with the sweetness of cherry tomatoes.
- Cherry tomatoes: Pick ripe, colorful ones to enjoy their full sweet flavor that will pop in your mouth after cooking, making a yummy contrast with other ingredients.
- Pine nuts: Their crunchy texture and subtle woody flavor add an extra dimension that takes this pizza to another level.
I've got a soft spot for cherry tomatoes in this dish. One summer, I used different colorful varieties from my neighbor's garden – yellow, red and black ones – creating not just a flavor festival but a real visual treat. This simple change turned the pizza into a true culinary masterpiece.
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Essential Dough Prep
Start by making your dough - mix 250g of T80 wheat flour with a teaspoon of salt. Make a well in the center and pour in 15ml olive oil and 150ml warm water where you've already dissolved 5g of baker's yeast. Slowly mix until you get a smooth dough, then knead hard for about ten minutes. The dough should become soft and stretchy under your fingers, showing that the gluten network is well formed.
Crucial Rest
Shape your dough into a ball and put it in a lightly oiled bowl. Cover with a damp cloth and let it sit in a warm spot away from drafts for about an hour, until it doubles in size. This resting time is key for developing flavors and getting that airy structure that'll make your pizza light.
Careful Spreading
On a lightly floured surface, gently spread your dough, being careful not to push out all the air trapped during fermentation. Work from the center outward to form an even disk about 30cm across. The edges can be slightly thicker to create that classic artisan pizza rim that'll soak up flavors during baking.
Balanced Assembly
Spread plenty of fresh cheese on the base, leaving about a 1cm edge. Drop spoonfuls of pesto here and there, which will melt during cooking. Arrange the halved cherry tomatoes nicely, cut side up so they release their flavorful juices. Scatter black olives, pine nuts, and sprinkle with herbs de Provence and grated Gruyère to finish your creation.
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Pine nuts are what turns this ordinary pizza into a gourmet experience for me. Their subtle but distinct taste adds unmatched depth. One day, when I ran out, I used slightly toasted sliced almonds instead - the pizza had a completely different profile but was just as delicious, showing this recipe can adapt to what you have without losing its soul.
Tasty Pairings
Serve this pizza with a simple arugula salad dressed with olive oil, lemon juice and parmesan shavings that'll echo the pizza flavors while adding welcome freshness. For a fuller meal, start with a creamy burrata on a bed of multicolored tomatoes, continuing the Mediterranean theme. For appetizers, cut your pizza into small squares and serve with a glass of chilled Provence rosé whose fruity notes will perfectly complement the herby pesto flavors.
Sunny Variations
Swap the fresh cheese for a thin layer of ricotta mixed with lemon zest for an even fresher, more fragrant version. For a more rustic touch, add grilled veggies like zucchini and bell peppers to give your pizza another dimension. If you want more protein, add pieces of grilled chicken marinated in pesto which will blend perfectly with all the flavors already there.
Perfect Storage
This pizza is best eaten straight from the oven, but it's still tasty warm or even cold, making it great for picnics. If you want to keep it, put it in an airtight container in the fridge for up to 24 hours. To reheat, go for a few minutes in a 180°C oven rather than the microwave, which would make the dough soggy. For better planning, you can prep all elements ahead of time and assemble the pizza right before baking.
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I fell in love with this pizza during a trip to Italy where I discovered the simplicity and freshness of authentic Mediterranean cooking. What struck me was how simple but quality ingredients can create a flavor symphony with seemingly no effort. I've tweaked this recipe over seasons and occasions, but I stay true to its spirit – celebrating fresh produce in its purest form. Whether shared during a dinner with friends or enjoyed one-on-one on the patio, this pesto pizza always brings sunshine to the plate.
Frequently Asked Questions
- → Can I prepare the pizza dough in advance?
- Absolutely! You can make the dough up to a day ahead and keep it in the fridge. Just let it sit out for 30 minutes before using so it warms up.
- → What kind of pesto works best for this?
- Classic basil pesto is great, but you can go for sun-dried tomato pesto or even arugula pesto if you’d like to switch things up.
- → How do I make the crust crispier?
- Preheat your oven well and use a pizza stone if you have one. Rolling the dough thinner and poking tiny holes with a fork before adding toppings will also help.
- → Is this pizza freezer-friendly?
- Totally! Freeze it before or after cooking. If freezing uncooked, leave off fresh toppings like cherry tomatoes until baking time.
- → What can I use instead of St Moret cheese?
- Swap it with ricotta, mascarpone, labneh, or thick crème fraîche. For a vegan option, go with plant-based spreadable cheese.