Tomato and basil pizza

Tomato and basil pizza

Homemade vegetarian pizza

Tomato and basil pizza is the perfect fakeaway dinner for a Saturday night.

Australian tomatoes and fragrant basil gives this veggie pizza lots of summer flavours.

This pizza is made up from the following mouth-watering elements:

  • A fluffy bread base that has a crispy exterior
  • Basil & macadamia pesto
  • Sliced fresh tomatoes
  • Creamy bocconcini
  • Fresh basil leaves

Tomato and basil pizza is a real crowd-pleaser and you can increase the recipe quantities to cater for a larger group of friends. Cut the pizza into slices and serve it hot or cold.

Sweet tomatoes, aromatic basil and melted cheese on a bread base. I use homegrown basil from my garden in this recipe – freshly picked herbs really enhance the taste of this pizza.

Classic flavour combination

This recipe is inspired by the taste of a traditional Pizza Margherita that normally consists of a bread base, tomato sauce, mozzarella and basil.

In my recipe, I use fresh pesto, sliced tomatoes, and succulent bocconcini to provide a moist pizza topping that is full of flavour.

You should make tomato and basil pizza because it is:

  • Seasonal: Australian tomatoes and basil are now in season (summer).
  • A delicious fakeaway: don’t spend your money on a takeaway; make this homemade pizza instead.
  • Budget-friendly: mainly seasonal ingredients and inexpensive pantry items.
  • Easy to make for a crowd: increase the recipe quantities to feed more people.

Tomato and basil pizza’s main ingredients:

  • Bread flour
  • Macadamias
  • Fresh basil
  • Fresh tomatoes
  • Bocconcini
Tomato and basil pizza slices
Tomato and basil pizza – a great fakeaway dinner

Tips for busy cooks

If you don’t have time to make your own dough, buy ready-made pizza bases instead.

Use store-bought basil pesto if you don’t want to make your own.

The homemade pizza dough can be made in advance and frozen to save time.

Serving suggestions:

  1. Saturday night dinner: eat this fakeaway on its own or with oven-baked fries.
  2. Summer lunch: enjoy this pizza hot or cold with a salad as tasty midday meal.

A great fakeaway dinner

Instead of buying takeaway pizza this Saturday night, make this fakeaway pizza for dinner.

Impress your friends and family by sharing this tomato and basil pizza with them this weekend.

Did you use cherry tomatoes on this pizza or did you use a different variety? Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Are looking for more fakeaway ideas? Try this burger recipe next: eggplant parmi burger

Tomato and basil pizza

Tomato and basil pizza is the perfect fakeaway dinner. Fresh tomatoes, aromatic basil pesto and melted bocconcini on a homemade bread base.
Meal Type Dinner, Lunch
Cuisine Italian-Inspired
Keyword Tomato and basil pizza, Vegetarian
Dough proving 1 hour 30 minutes
Total Time 50 minutes
Servings 1 Large Pizza (8 slices)
Author Veg Coast Cook



  • 7 g dried yeast
  • ¼ tsp raw sugar
  • 150 ml lukewarm water
  • 250 g strong white bread flour plus extra for flouring surface
  • 2 tsp extra virgin olive oil plus extra for greasing


  • 30 g macadamias
  • 1 tbsp vegetarian parmesan grated
  • ½ garlic clove peeled & crushed
  • 1 tbsp fresh basil leaves
  • 1 tbsp extra virgin olive oil
  • Salt and pepper


  • 150 g tomatoes sliced *see Recipe Notes
  • 120 g vegetarian bocconcini torn into small pieces


  • Extra virgin olive oil
  • Fresh basil leaves


  1. Combine yeast, sugar and water in a small bowl and leave in a warm place for 3 minutes until bubbles appear on the surface.
  2. Put the flour and 2 tsp of oil in a large bowl and gradually mix in the yeast & water with your hands until the dough forms. Add more water or flour if needed. You are aiming for a soft and elastic dough that isn’t too dry.
  3. Tip the dough onto a floured surface and knead for 10 minutes. Form the dough into a ball, put it in a large bowl and cover with oiled clingfilm. Leave to prove (rise) in a warm place for 1 hour. Grease a 30 cm diameter round baking tray with olive oil.
  4. Tip dough onto a floured surface and using a rolling pin, roll out the dough into a 30 cm diameter circle. Gently transfer rolled out dough to the baking tray. Loosely cover with oiled clingfilm and leave in a warm place to prove for 30 minutes. Preheat oven to 200°C fan.

  5. Meanwhile, make the pesto by processing all the pesto ingredients in a blender or food processor until a coarse paste forms.
  6. Remove clingfilm from dough. Dot pesto over pizza dough, arrange tomatoes over the top and scatter with bocconcini. Bake pizza in oven for 25-30 minutes or until the base is crisp. Remove from oven, drizzle pizza with olive oil and sprinkle with fresh basil leaves.
  7. To serve (hot or cold): transfer the pizza to a wooden board and cut into eight slices using a pizza wheel.

Recipe Notes

*Tomatoes - I use different coloured cherry tomatoes and truss tomatoes in this recipe but any type of fresh tomato works well.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook

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