Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes

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

A vibrant pizza topped with creamy ricotta, fragrant basil pesto, and sweet roasted cherry tomatoes, delivering a refreshing twist on classic Italian flavors. This italian-inspired pizza (vegetarian) ready in about 35 minutes blends ball (about 250 g) pizza dough, basil pesto, ricotta 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 550 calories and feeds 2, 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: 20 min Cook: 15 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 475°F (245°C) and line a baking tray with parchment paper. Toss 150 g cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; spread out and roast for 15 minutes until blistered and slightly caramelized.
  2. Step 2: Roll out 1 ball (250 g) pizza dough on a floured surface into a 12-inch circle and place on a pizza peel or baking tray.
  3. Step 3: Spread 3 tbsp basil pesto evenly over the dough, leaving a 1-inch border.
  4. Step 4: Dollop 100 g ricotta cheese in spoonfuls across the pizza, then scatter the roasted cherry tomatoes on top.
  5. Step 5: Drizzle with remaining 1 tbsp olive oil and sprinkle 20 g grated parmesan cheese over everything.
  6. Step 6: Bake in the preheated oven on the middle rack for 10-12 minutes until the crust is golden and toppings are heated through.
  7. Step 7: Remove from oven and let cool for 2 minutes before slicing and serving.

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Frequently asked questions

How long does Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes take to make?

Total time is about 35 minutes (20 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 Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes?

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 Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes?

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 Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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