Caprese Pesto Pizza

Blogger Brooke McLay from Cheeky Kitchen makes pesto and rich, creamy mozzarella as a perfect base for fresh tomatoes and a drizzle of balsamic reduction sauce in this simple, delicious recipe!

  • prep time 25 min
  • total time 40 min
  • ingredients 6
  • servings 6


can Pillsbury™ refrigerated thin pizza crust
cup basil pesto
large slices (1/2 inch thick) mozzarella cheese
pint (2 cups) cherry tomatoes, halved
cup balsamic reduction sauce, if desired
to 15 small basil leaves, if desired
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 Unroll pizza crust onto cookie sheet. Spread pesto over crust. Top with cheese slices.
  • 3 Bake 12 to 15 minutes or until crust edges are golden brown and cheese is melted.
  • 4 Remove from oven. Top pizza with tomato halves. Drizzle with balsamic reduction sauce. Sprinkle with basil leaves. Serve immediately.
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