This pizza combination is a cinch to make since you can use the ingredients with no advance cooking. It is especially good when tomatoes are in season but the ingredients are easy to find at any time of the year.

Golden pizza with tomatoes, pesto, black olive on a round platter

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Ingredients and Substitutions
How To Make It
Wine Pairing
Basil Pesto Tomato Pizza

Ingredients and Substitutions

You have several options to make your own pizza dough (72 hour, Food Processor or No Knead Overnight) or you can buy a commercial pizza base.
The ingredients are readily available all year round, but tomatoes in season and homemade pesto take it up a notch.
The recipe calls for provolone cheese, which melts nicely and has a bit of a salty hit, but you can use mozzarella if that is what you have on hand.

How To Make It

Start by buying or making your pizza dough.
Preheat a baking stone or baking steel in a hot oven.
Assemble your toppings and bake.
Pizza is ready after about 20 minutes baking time!

My husband was raving about this pizza even though he thinks he doesn't like artichoke hearts! I have a convert!

Wine Pairing

A medium-bodied Barbera, Chianti or Primitivo would be great choices for this pizza. Or, you could play up the artichoke/pesto profile with a Soave or Sauvignon Blanc.

Basil Pesto Tomato Pizza

Switch out your tomato sauce base for pesto and then top your melty cheese with artichokes, tomatoes and black olives. Make or buy your base - your choice.

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Appetizer, Main Dish

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 10" pizzas

Ingredients

▢ 1 batch Overnight No Knead Pizza Dough or substitute 2 10" store bought bases
▢ ½ cup basil pesto (I used Kirkland from Costco)
▢ 2 cups provolone shredded
▢ 1 cup grape tomatoes halved
▢ 340 ml marinated artichoke hearts finely chopped
▢ 24 black olives pitted and chopped
▢ fresh basil leaves slivered (optional)

Instructions

Preheat pizza stone or baking steel in oven at 410 degrees.
Roll out each half of pizza dough into a 10-12" circle ¼ to ½" thick.
Brush each pizza base with ½ the basil pesto.
Spread ½ of cheese evenly over each base. Leave ½ inch outer crust free of toppings.
Spread ½ of the artichoke hearts evenly over each base.
Sprinkle the tomatoes and olives evenly over each pizza base.
Garnish with fresh basil leaves.
Bake pizzas approximately 20 minutes til crust is light gold colour. Monitor often since ovens can vary.

Notes

Substitute mozzarella for the provolone cheese if desired.

Substitute diced or sliced fresh vine tomatoes for the grape tomatoes if that is what you have.

Nutrition is based on ¼ of a 10" pizza.

Wine Pairing

A medium-bodied Barbera, Chianti or Primitivo would be great choices for this pizza. Or, you could play up the artichoke/pesto profile with a Soave or Sauvignon Blanc.

Nutrition

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