Sunday, March 4, 2012

Pesto Pizza with Tomatoes and Black Olives (12-inch)

This pizza was inspired by a slice I enjoyed at a Philly suburban pizzeria many years ago. The restaurant is no longer there, but I never forgot that delicious pizza, so I just had to recreate it. The result was even better than what I remembered.

The two kinds of tomatoes - fresh and sun-dried - complement the pesto and black olives beautifully. Mozzarella cheese adds a mellow, comforting touch.


1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/4 cup prepared basil pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
3 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese.

Arrange the Roma tomato slices on the pizza in a single layer, and then sprinkle evenly with the sun-dried tomatoes and olives.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings


  1. great idea. i love pesto!!! im gonna try this tomorrow night. we were planning to have pizza at home.

  2. So glad to see you back. Have you checked out the nonprofit site Oldways (the banner on the top of my page) you might find their information interesting.

    1. @Diane: Yes, I'm familiar with I'm on their mailing list, and I appreciate the great resources they offer. :-)