Baked Half-and-Half Margherita and Pesto Pizza

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A homemade pizza split into two halves: one with classic Margherita toppings and the other with vibrant basil pesto and fresh mozzarella. This italian-inspired pizza ready in about 30 minutes blends ball (14 oz) pizza dough, tomato sauce, sliced fresh mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
  2. Step 2: On a floured surface, stretch the 14 oz pizza dough into a 12-inch round, about 1/4 inch thick.
  3. Step 3: Transfer the dough to a pizza peel or parchment paper. Spread 1/2 cup tomato sauce evenly on one half of the dough, then top with 3.5 oz sliced fresh mozzarella and 1/8 tsp salt.
  4. Step 4: On the other half, spread 1/4 cup basil pesto evenly, then arrange the remaining 3.5 oz mozzarella slices over the pesto.
  5. Step 5: Drizzle 2 tbsp olive oil over the entire pizza, sprinkle 1/4 tsp black pepper evenly, and add 1/4 tsp crushed red pepper flakes on the Margherita side if desired.
  6. Step 6: Slide the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes until crust is golden and cheese is bubbly.
  7. Step 7: Remove from oven, scatter 1/4 cup fresh basil leaves over both halves, slice, and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Baked Half-and-Half Margherita and Pesto Pizza take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Half-and-Half Margherita and Pesto Pizza?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Half-and-Half Margherita and Pesto Pizza?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Half-and-Half Margherita and Pesto Pizza for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Half-and-Half Margherita and Pesto Pizza?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes