A rustic, wood-fired-style pizza folded hot off the oven, loaded with blistered cherry tomatoes, bubbling mozzarella, and vibrant homemade pesto—perfectly charred, chewy, and bursting with bold Mediterranean flavor.
Why You’ll Love This Recipe
This folded pizza captures the spirit of artisanal, wood-fired pizzas with its chewy, blistered crust and fresh, vibrant toppings. The creamy mozzarella and roasted cherry tomatoes create a rich, juicy base, while the fresh basil pesto adds a fragrant, zesty finish. Baked quickly at high heat and folded for a casual presentation, this pizza is an impressive yet easy way to bring authentic pizzeria flavor to your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- all-purpose flour
- active dry yeast
- warm water
- olive oil
- salt
For the Toppings:
- cherry tomatoes, halved
- shredded mozzarella or fresh mozzarella slices
- grated Parmesan
- olive oil for drizzling
- salt and black pepper to taste
For the Pesto:
- fresh basil leaves
- garlic
- pine nuts or walnuts
- grated Parmesan
- olive oil
- salt to taste
Directions
- In a small bowl, combine the yeast and warm water. Allow it to sit for 5–10 minutes until foamy.
- In a large bowl, mix the flour, salt, and olive oil. Pour in the yeast mixture and knead the dough until smooth and elastic, about 8–10 minutes.
- Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 500°F (260°C) or its highest temperature. Use a pizza stone if available and preheat it as well.
- Prepare the pesto by blending the basil, garlic, nuts, Parmesan, and olive oil in a food processor until smooth. Season with salt to taste and set aside.
- On a floured surface, roll the dough out into a rustic oval or circle about ¼ inch thick.
- Top the dough with mozzarella, cherry tomatoes, and Parmesan. Drizzle lightly with olive oil and season with salt and pepper.
- Bake the pizza on the preheated stone or tray for 7–10 minutes until the crust is puffed, charred in spots, and the cheese is melted and bubbling.
- Remove from the oven, drizzle with the prepared pesto, and gently fold the pizza in half.
- Slice or tear and serve immediately while hot.
Servings and timing
Servings: Serves 2–3
Prep Time: 20 minutes (plus 1 hour rising time)
Cook Time: 7–10 minutes
Total Time: About 1 hour 30 minutes
Variations
- Add protein: Include thin slices of prosciutto, grilled chicken, or spicy salami before baking.
- Cheese variety: Substitute mozzarella with burrata, goat cheese, or a blend of cheeses for a different flavor profile.
- Vegetable toppings: Add sautéed mushrooms, caramelized onions, or roasted red peppers for more depth.
- Nut-free pesto: Replace pine nuts with sunflower seeds or omit nuts entirely.
- Grill method: Cook on a grill instead of the oven for a smoky, authentic wood-fired flavor.
Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 375°F (190°C) oven for about 8–10 minutes until warmed through and crisp. Alternatively, reheat in a skillet over medium heat for a crisp crust. Freezing is not recommended due to the fresh pesto and tomato content, which may alter in texture after thawing.
FAQs
What is folded pizza?
Folded pizza, often called a “pizza sandwich” or informal calzone, is a regular pizza folded in half after baking to create a handheld dish with gooey, layered filling.
Do I need a pizza stone?
While a pizza stone enhances the crust’s texture by evenly distributing heat, it is not essential. A preheated baking sheet can be a good alternative.
Can I use store-bought pesto?
Yes, but homemade pesto provides a fresher, more vibrant flavor that complements the tomatoes and cheese better.
Can I make the dough ahead of time?
Yes, pizza dough can be made a day ahead and refrigerated. Bring it to room temperature before rolling out.
Can I use cherry tomatoes straight from the fridge?
Yes, but for best flavor and texture, allow them to come to room temperature before topping the pizza.
Is it necessary to fold the pizza?
Folding adds a rustic presentation and concentrates the flavors. However, it can also be served flat like a traditional pizza.
How do I make the crust crispier?
Bake on a preheated stone or steel at high temperature, and avoid overloading with wet toppings to achieve a crisp crust.
Can I use whole wheat flour?
Yes, substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
What if my dough is too sticky?
Add a small amount of flour while kneading, but be careful not to over-flour as it can lead to a dense crust.
What drinks pair well with this pizza?
This pizza pairs well with crisp white wines, sparkling water with lemon, or a light lager.
Conclusion
Wood-Fired Folded Pizza with Cherry Tomatoes and Pesto is a delightful blend of artisan technique and vibrant flavor, perfect for casual dining or entertaining. With its crisp crust, gooey cheese, and fresh pesto, it brings a slice of Mediterranean charm to your table. Folded, rustic, and full of character, it’s a dish worth savoring fresh from your oven.
Print
Wood-Fired Folded Pizza with Cherry Tomatoes and Pesto
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 folded pizzas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A rustic, wood-fired-style pizza folded hot off the oven, loaded with blistered cherry tomatoes, bubbling mozzarella, and vibrant homemade pesto—perfectly charred, chewy, and bursting with bold Mediterranean flavor.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella or fresh mozzarella slices
- 2 tbsp grated Parmesan
- Olive oil for drizzling
- Salt and black pepper to taste
- 1 cup fresh basil leaves
- 1 clove garlic
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan
- 1/3 cup olive oil
- Salt to taste
Instructions
- In a bowl, combine yeast and warm water. Let sit until foamy, 5–10 minutes.
- Add flour, salt, and olive oil. Knead into a smooth dough and let rise for 1 hour.
- Preheat oven to 500°F (260°C) or as hot as it goes, with a pizza stone if possible.
- Blend all pesto ingredients until smooth and set aside.
- Roll dough out on a floured surface into a rustic oval or circle.
- Top with mozzarella, cherry tomatoes, Parmesan, and a light drizzle of olive oil. Season with salt and pepper.
- Bake for 7–10 minutes until the crust is puffed and charred in spots, and the cheese is bubbly.
- Remove from the oven, drizzle with pesto, and gently fold in half.
- Slice or tear and serve immediately.
Notes
- Use a pizza stone or steel for best wood-fired texture at home.
- Fresh mozzarella adds creaminess, but shredded works well too.
- Switch out cherry tomatoes for sun-dried or roasted red peppers for variety.
- Fold the pizza while hot to maintain flexibility and texture.
Nutrition
- Serving Size: 1 folded pizza
- Calories: 680
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 25mg
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