Tomato, Peach, and Basil Pesto Pizza

Stone fruits are such gems of summer produce! You’ve had them in dessert or right off the tree, but have you ever thought of putting them on pizza? Lean into the combination of sweet and savory with this tasty Tomato, Peach, and Basil Pesto Pizza. This recipe is courtesy of the Independent Natural Food Retailers Association (INFRA), of which we are proud members.

Photo courtesy of INFRA

Serves 2-4

What You’ll Need

  • 1 package pizza dough, room temperature
  • ¼ cup basil pesto
  • 2 small peaches or nectarines, pitted and sliced
  • 8 cherry tomatoes, halved
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese


Preheat oven to 450°F.

Press prepared pizza dough onto a 9 x 13inch parchment-lined baking sheet using fingertips to form around shape.*

Brush pesto over dough, then sprinkle with the mozzarella and parmesan cheeses.

Arrange tomatoes and peach slices evenly over the top.

Bake for 15-20 minutes until edges are golden brown, rotating halfway through cooking.

*If dough doesn’t want to stretch out after pressing, allow to rest on the baking sheet for 15 minutes.

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