Mini Peach and Pesto Pizzas

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Mini Peach and Pesto Pizzas
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 clove garlic
  • 1 cup loosely packed fresh basil
  • 1/2 cup pecans
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • 1 13.8 ounce tub refrigerated pizza dough
  • 2 tomatoes, sliced into 1/2-inch wedges
  • 2 small peaches, sliced into 1/2-inch wedges


1. In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto.

2. Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square. Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool.

3. Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.