Thin-Crust Pizza with Roasted Cherry Tomatoes and Basil Pesto

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

A personal-sized pizza featuring oven-roasted cherry tomatoes atop a crisp crust, finished with vibrant basil pesto and mozzarella cheese. This Italian-inspired pizza recipe (vegetarian), ready in about 47 minutes, pairs pizza dough, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, 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. 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: 27 min Serves 1 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 450°F (230°C). Toss 1 cup cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread on a baking sheet and roast for 15 minutes until blistered and fragrant.
  2. Step 2: On a floured surface, roll out 1 ball of pizza dough (about 8 oz) into a 10.5-inch thin circle. Transfer to a pizza stone or baking sheet.
  3. Step 3: Brush the dough lightly with the remaining 1 tablespoon olive oil, then evenly spread 3 tablespoons basil pesto over the surface, leaving a small border.
  4. Step 4: Scatter the 4 ounces shredded mozzarella cheese evenly over the pesto, then top with the roasted cherry tomatoes.
  5. Step 5: Bake the pizza in the preheated oven for 10-12 minutes until the crust is golden and cheese is bubbly and slightly browned.
  6. Step 6: Remove from the oven and garnish with 5 fresh basil leaves before slicing and serving.

Frequently asked questions

How long does Thin-Crust Pizza with Roasted Cherry Tomatoes and Basil Pesto take to make?

Total time is about 47 minutes (20 min prep + 27 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 Thin-Crust Pizza with Roasted Cherry Tomatoes and Basil Pesto?

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 pizza dough from drying out.

Can I substitute ingredients in Thin-Crust Pizza with Roasted Cherry Tomatoes and Basil Pesto?

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 Thin-Crust Pizza with Roasted Cherry Tomatoes and Basil Pesto for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Thin-Crust Pizza with Roasted Cherry Tomatoes and Basil Pesto 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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