This Pesto Veggie Pizza with Brie is packed full of summer garden vegetables. With a fresh pesto base, creamy brie and fresh mozzarella, tender zucchini, sweet corn on the cob and juicy tomatoes, this is a fresh and bright summer pizza.
It has been far too long since I’ve shared a pizza recipe. I’ve been needing something fresh and bright in my life, so enter this beautiful summer pizza! This pesto veggie pizza with brie is simply fabulous. And frankly, it doesn’t take as much time as it may seem. Especially if you purchase basil pesto instead of making it on your own.
This vegetable pizza is covered with a fresh basil pesto in lieu of classic red tomato sauce. Then it’s covered with melty, cheesy brie and fresh mozzarella. Thin rounds of zucchini are placed around the pizza, as well as fresh corn off the cob and sweet cherry tomatoes. Need I say more?
It’s fresh, bright, cheesy and the perfect pesto pizza for a summers day.
What you’ll need
- fresh mozzarella cheese
- cherry tomatoes
- corn on the cob
- basil pesto- homemade or store bought
- pizza dough- homemade or store bought
Let’s make the Pesto Veggie Pizza with Brie
Start with preheating your oven to 500ºF and warming your pizza stone for at least 30 minutes. (Don’t worry if you don’t have a pizza stone, you can use an upside down cookie sheet.) Meanwhile, prep and chop your veggies and slice the rind off the brie so it will melt better and spread.
Roll and/or toss your pizza dough out into a large circle. Don’t worry about it being a perfect circle, it’s homemade after all! Place on an upside down cookie sheet that is lined with parchment paper, or a pizza peel.
Next, spread 1/2 cup basil pesto over the dough, leaving a 1/2 inch perimeter for the crust. Scatter 4 ounces of each of the cheese around the pizza dough on top of the pesto. Then place zucchini rounds, corn kernels and the cherry tomatoes over the cheese. Dot the pizza with the remaining 2 ounces of cheese.
Place the pizza in the oven on the pizza stone or on the inverted cookie sheet. Bake for about 10-15 minutes, or until the crust is golden brown and the cheese is bubbly. Remove from the oven and let cool for a few minutes before slicing, sprinkling with fresh basil and eating!
Notes & Tidbits
This pizza is really best the day it is made, but will still make good leftovers the next day. Just rewarm in the oven to allow the crust to stay crispy.
- 1 pound pizza dough, homemade or store bought
- 1/2 cup pesto, homemade or store bought
- 6 ounces brie, rind removed
- 6 ounces fresh mozzarella
- 1 small zucchini
- 1/2 cup cherry tomatoes, halved
- 2 corn on the cob, kernels removed
- chopped fresh basil, for serving, optional
- Preheat the oven to 500ºF and allow the pizza stone to warm for at least 30 minutes. Roll and/or toss the pizza dough into a large 14-16 inch circle and place on a pizza peel or inverted cookie sheet lined with parchment paper.
- Spread the pesto around the pizza dough, leaving 1/2-1 inch around the edge for the crust. Scatter 4 ounces of both cheese around the dough on top of the pesto. Sprinkle the vegetables around the dough on top of the cheese. Scatter the remaining 2 ounces of each cheese over the top. Slide the pizza into the oven on the pizza stone or on an inverted cookie sheet.
- Bake the pizza until the cheese is bubbly and the edges are golden, 10-15 minutes. Carefully remove the pizza from the oven by sliding a thin cookie sheet or pizza peel under the pizza. Let cool for a few minutes before slicing, sprinkling with fresh basil and serving.
This pizza is best eaten the day it's made. Reheat any leftovers in the oven to ensure a crispy crust.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 378
Nutritional information is only an estimate.