Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes

By AislePrompt Test Kitchen · 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 pairs ball (about 250 g) pizza dough, basil pesto, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (14 ratings) 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Basil Pesto and Ricotta Pizza with Roasted Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basil pesto from drying out.

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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