Curtis Stone’s Pesto Cherry Tomato Pizza

Upgrade your classic pizza by adding savory pesto and juicy red tomatoes. This will become a family favorite in no time!

Serves: 4

Prep Time: 20 minutes

Cook Time: 35 minutes



12 cherry tomatoes with stems

1 tbs. plus 4 tsp. extra-virgin olive oil

All purpose flour, for dusting

Two 8-oz. balls pizza dough

1/2 cup pesto

6 oz. fresh mozzarella cheese (preferably buffalo)

4 tbs. freshly grated Parmesan cheese

1/4 cup fresh basil leaves


  1. Position 1 rack in bottom third of oven and a second rack in center of oven. Preheat oven to 450°F.
  2. Lay tomatoes on the Curtis Stone 14-inch Jumbo Deep Dish Pizza Pan and drizzle with 1 tbs. oil. Sprinkle with salt and pepper. Roast tomatoes on center rack in oven 10 minutes, or until tender and begin to brown. Set aside.
  3. Stretch out 1 dough ball with floured hands, or roll it out on floured work surface, until it is about 13 inches in diameter. Place dough on the Curtis Stone 13-inch Crisper Pan.
  4. Spread 1/4 cup pesto over dough, leaving a 1/2-inch border around edge. Arrange half of roasted tomatoes over pizza. Tear mozzarella into long stringy pieces and scatter half of them over pizza. Sprinkle 2 tbs. Parmesan cheese over pizza.
  5. Bake pizza on bottom rack for 12 minutes, or until bottom is crisp and deep golden brown and cheese has melted and become pale golden on top.
  6. Scatter half of basil leaves over pizza. Drizzle with 2 tsp. oil. Sprinkle with salt and pepper. Repeat to make a second pizza.
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