This Tomato Florentine Pizza brings together fresh tomatoes, creamy cheeses, and a homemade basil pesto for a vibrant, flavorful meal. I love how it feels both gourmet and comforting, all baked on a perfectly crispy crust.
Why You’ll Love This Recipe
I enjoy this recipe because it’s packed with bold, fresh flavors and uses simple ingredients I usually already have. The basil pesto adds a bright, herbaceous note, while the combination of melty fontina and fresh mozzarella gives it that irresistible cheesy pull. It’s a great way to elevate pizza night without adding stress to my kitchen routine.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb fresh pizza dough
1 lb fresh mozzarella cheese, sliced
1 lb fontina cheese, shredded
2 whole tomatoes, sliced
1/3 cup all-purpose flour (for dusting)
For the basil pesto:
2 cups fresh basil leaves, destemmed
1/3 cup salted pistachios
2 garlic cloves
1/2 cup olive oil
1/3 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp sea salt
1/4 tsp red pepper flakes
Directions
I start by preheating my oven to 400°F. If I’m using a pizza stone, I place it in the oven to heat up as well.
I dust a clean surface with flour and shape the pizza dough into a round or oval, flattening it with a rolling pin or my hands.
I place the dough on a preheated pizza pan or stone and par-bake it for 3–5 minutes. This gives the crust a head start and prevents it from getting soggy later.
While the crust bakes, I prepare the pesto. In a food processor, I blend the basil leaves, pistachios, and garlic cloves with half of the olive oil. Then I drizzle in the remaining oil until smooth. I stir in Parmesan cheese, garlic powder, black pepper, sea salt, and red pepper flakes.
After removing the crust from the oven, I spread a generous layer of pesto evenly over the surface, leaving a little space at the edges.
I layer on the shredded fontina cheese, then add fresh basil leaves (optional), tomato slices, and finally the fresh mozzarella slices.
I return the pizza to the oven and bake it for 18–20 minutes, or until the cheese is bubbling and the crust is golden brown.
Once out of the oven, I let it rest for a minute, then slice and serve.
Servings and timing
Servings: 1 large pizza (yields about 8 slices)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
I like to add a handful of fresh spinach leaves before the cheese for extra greens.
For a stronger tomato flavor, I’ll use sun-dried tomatoes instead of fresh slices.
If I don’t have fontina, I’ll use provolone or gouda as a substitute.
To make it a little saucier, I mix a tablespoon of tomato sauce into the pesto.
Roasted garlic or caramelized onions make great additions for a sweeter, deeper flavor.
Storage/reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 4 days.
To reheat, I place the slices on a baking sheet and warm them in a 350°F oven for 7–10 minutes until the cheese melts and the crust gets crisp again.
FAQs
What type of dough works best for this pizza?
I prefer using 1 pound of fresh pizza dough because it gives the best texture and flavor. If I’m short on time, I use store-bought dough or even a pre-baked crust.
Can I make the pesto ahead of time?
Yes, I often make the pesto a day or two in advance and store it in a sealed jar in the fridge. I let it come to room temperature before using it so it spreads easily.
What can I use instead of pistachios in the pesto?
If I’m out of pistachios, I’ve used pine nuts, walnuts, or even almonds. Each brings a slightly different flavor, but they all work well.
Is there a way to make this pizza gluten-free?
Definitely. I use a gluten-free pizza crust or dough, and I make sure all other ingredients, like Parmesan and pesto components, are certified gluten-free.
Can I freeze leftover slices?
Yes, I wrap individual slices in foil and freeze them for up to 2 months. When I’m ready to eat, I reheat them directly from frozen in a 350°F oven for about 12–15 minutes.
Conclusion
This Tomato Florentine Pizza is one of my favorite ways to bring something fresh and satisfying to the table. It’s simple, full of flavor, and always a hit when I want something beyond a basic pizza. With creamy cheese, rich pesto, and juicy tomatoes, every bite is balanced and delicious — and it’s one recipe I keep coming back to.
This Tomato Florentine Pizza features fresh tomatoes, creamy mozzarella and fontina cheeses, and a homemade basil pesto on a crispy crust. A gourmet yet easy pizza that’s full of bold, herbaceous flavor.
Total Time:35 minutes
Yield:1 large pizza (8 slices)
Ingredients
1 lb fresh pizza dough
1 lb fresh mozzarella cheese, sliced
1 lb fontina cheese, shredded
2 whole tomatoes, sliced
1/3 cup all-purpose flour (for dusting)
For the basil pesto:
2 cups fresh basil leaves, destemmed
1/3 cup salted pistachios
2 garlic cloves
1/2 cup olive oil
1/3 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp sea salt
1/4 tsp red pepper flakes
Instructions
Preheat oven to 400°F. If using a pizza stone, place it in the oven to heat.
Dust a surface with flour and shape the dough into a round or oval crust.
Place dough on a preheated pizza pan or stone and par-bake for 3–5 minutes.
Prepare the pesto: blend basil, pistachios, and garlic with half the oil in a food processor, then drizzle in remaining oil. Stir in Parmesan, garlic powder, black pepper, salt, and red pepper flakes.
Remove crust from oven and spread pesto evenly, leaving a border.
Layer with shredded fontina, optional fresh basil, tomato slices, and mozzarella.
Return to oven and bake for 18–20 minutes until cheese is bubbly and crust is golden.
Let rest for 1 minute, slice, and serve.
Notes
Add fresh spinach before the cheese for extra greens.
Use sun-dried tomatoes for a more intense flavor.
Substitute fontina with provolone or gouda if needed.
Mix tomato sauce into the pesto for a saucier base.
Top with roasted garlic or caramelized onions for deeper flavor.
