If you love vibrant, fresh flavors with a crispy, cheesy base, this Pesto Pizza Recipe will quickly become one of your most cherished go-to meals. Combining the aromatic punch of homemade basil pesto with gooey mozzarella and a perfectly baked crust, this pizza balances freshness and comfort in every bite. Whether you’re entertaining friends or craving something wholesome for dinner, this recipe delivers all the deliciousness you expect with a colorful, inviting presentation.
Ingredients You’ll Need
Getting to know your ingredients is part of the fun in this Pesto Pizza Recipe. Each item here plays a crucial role in building layers of flavor, texture, and color—from the vibrant green basil to the toasty pine nuts and creamy parmesan that form your pesto’s unmistakable richness.
- Fresh basil leaves (1 cup / 30g): The star herb that gives pesto its signature bright, peppery flavor.
- Pine nuts (3 tablespoons / 24g): These add a lovely nuttiness and a subtle crunch to the pesto.
- Parmesan cheese (3 tablespoons / 12g): Freshly grated for that salty, creamy depth.
- Garlic cloves (2 small): Essential for a gentle kick and aromatic lift.
- Olive oil (3 tablespoons / 45ml + 1 tablespoon / 15ml divided): Adds silkiness to the pesto and helps the dough crisp beautifully.
- Fresh lemon juice (1/2 teaspoon): Brightens the pesto by adding a subtle tang.
- Salt (1/8 teaspoon) and freshly ground black pepper (to taste): Season everything perfectly, balancing the flavors.
- Pizza dough (1/2 recipe homemade or 1 lb store-bought): The sturdy, chewy base for your pizza masterpiece.
- Cornmeal (1 tablespoon / 8g): Sprinkled under the dough to prevent sticking and add a delightful texture to the crust.
- Mozzarella cheese (1 1/2 cups / 180g shredded): Melts beautifully into a luscious, bubbly topping.
- Cherry tomatoes (1/2 cup / 75g, optional): Their slight sweetness and juiciness contrast wonderfully with the pesto.
- Chopped fresh basil (1/4 cup / 12g): Adds a fresh herbal burst as a finishing touch.
- Optional garnishes: Extra pesto, shredded parmesan, and red pepper flakes to customize each slice.
How to Make Pesto Pizza Recipe
Step 1: Prepare the Pesto
Start by combining fresh basil, pine nuts, parmesan, and garlic in a food processor. Pulse until everything is finely chopped and well mixed. Then, drizzle in olive oil along with lemon juice, salt, and pepper, pulsing again to create a rich, aromatic sauce. Chill the pesto in the refrigerator so the flavors meld beautifully while you prep the dough.
Step 2: Get the Dough Ready
If you’re working with homemade dough, divide it and bring it to room temperature for easier stretching. Preheat your oven to a hot 475°F and prepare a baking sheet by greasing it and sprinkling cornmeal to prevent sticking and add subtle crunch.
Step 3: Shape Your Pizza Base
Flatten and gently stretch your dough into a 12-inch circle, keeping a slightly raised rim for that classic crust. Placing it onto the prepared baking sheet, brush the top lightly with olive oil to help it brown beautifully during baking.
Step 4: Top with Pesto and Cheese
Generously spread your homemade pesto over the dough, leaving just the edges clear for that golden crust. Sprinkle shredded mozzarella evenly, and if using, scatter halved or sliced cherry tomatoes across the top. Add salt and pepper to taste, which will balance the richness of the pesto and cheese perfectly.
Step 5: Bake to Perfection
Transfer your pizza to the oven and bake for 14 to 15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned. Once out of the oven, sprinkle chopped fresh basil on top immediately to add a vibrant final note.
Step 6: Slice and Serve
Allow the pizza to cool for a minute or two before slicing it into generous wedges. Serve hot so you can savor the melty cheese, fresh pesto, and crisp crust in every bite.
How to Serve Pesto Pizza Recipe
Garnishes
Finish your pesto pizza with extra dollops of pesto for an herbaceous punch, a sprinkle of shredded parmesan for added richness, or a few red pepper flakes if you love a little heat. These simple garnishes let everyone tailor their slice exactly how they like.
Side Dishes
This pizza pairs wonderfully with a crisp green salad tossed in lemon vinaigrette, or a light bowl of roasted vegetables. A chilled glass of white wine or sparkling water with lemon also complements the fresh flavors without overpowering the palate.
Creative Ways to Present
Try serving your Pesto Pizza Recipe as a fun appetizer by cutting it into bite-sized squares for sharing at parties. You can also top individual mini pizzas with different combos of tomatoes, olives, or even artichoke hearts for a colorful, interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pizza in an airtight container in the refrigerator for up to 3 days. This helps maintain its freshness and prevents the crust from becoming too soggy.
Freezing
You can freeze leftover slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before reheating for the best texture.
Reheating
Reheat pizza slices in a hot skillet over medium heat or in a preheated oven at 375°F to restore the crisp crust and melt cheese while keeping flavors fresh and vibrant.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto adds a wonderful freshness, a good quality store-bought pesto can save you time and still delivers delicious flavor.
What dough works best for this Pesto Pizza Recipe?
Homemade pizza dough is ideal if you have the time, but a high-quality store-bought dough also creates a great base, especially when baked at a high temperature for crispiness.
Can I make this pizza gluten-free?
Yes, substitute regular pizza dough with your favorite gluten-free dough. Just keep in mind cooking times may vary slightly depending on the dough’s thickness and ingredients.
How do I prevent the crust from getting soggy with pesto?
Brushing olive oil on the crust before adding pesto creates a moisture barrier that helps keep the crust crisp during baking.
Can I add other toppings to the Pesto Pizza Recipe?
Definitely! This pizza is versatile – try adding grilled chicken, mushrooms, or caramelized onions for new flavor combinations that complement the pesto base.
Final Thoughts
There really is something magical about grabbing a slice of this homemade Pesto Pizza Recipe, especially when shared with friends or family. Its vibrant flavors, fresh ingredients, and crispy crust come together in a way that feels both comforting and exciting. I strongly encourage you to try it out soon — I promise it will brighten your day and become a staple in your kitchen rotation!
Print
Pesto Pizza Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Description
This Pesto Pizza recipe combines a vibrant homemade basil pesto with a crispy golden crust, topped with mozzarella cheese and fresh tomatoes. Perfectly baked in the oven, this flavorful pizza is great for a casual dinner or entertaining guests with its fresh, aromatic ingredients and a satisfying cheesy finish.
Ingredients
Pesto
- 1 cup (30g) fresh basil leaves
- 3 Tablespoons (24g) pine nuts
- 3 Tablespoons (12g) freshly grated or shredded parmesan cheese
- 2 small cloves garlic
- 3 Tablespoons (45ml) olive oil
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
Pizza
- 1/2 recipe homemade pizza dough or 1 lb. store-bought pizza dough
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
- 1 and 1/2 cups (6 ounces or 180g) shredded mozzarella cheese
- 1/2 cup (75g) halved cherry tomatoes or sliced tomatoes (optional)
- 1/4 cup (12g) chopped fresh basil
- Optional for garnish: extra pesto, sprinkle of shredded parmesan cheese and/or red pepper flakes
Instructions
- Make the Pesto: In a food processor, pulse together fresh basil leaves, pine nuts, parmesan cheese, and garlic until finely chopped. With the processor running, slowly stream in the olive oil, then add lemon juice, salt, and freshly ground black pepper to taste. Process until smooth. Transfer the pesto to a container and refrigerate until ready to use.
- Prepare the Dough and Oven: If using homemade dough, prepare it according to your recipe. Preheat your oven to 475°F (245°C). Grease a baking sheet and sprinkle it evenly with cornmeal to prevent sticking and to add texture.
- Shape the Dough: Divide the dough in half if making two pizzas or use the whole amount for one large pizza. Flatten the dough on the prepared baking sheet and shape it into a 12-inch circle, making sure to create a raised rim around the edge to hold the toppings.
- Assemble the Pizza: Brush 1/2 tablespoon of olive oil over the dough surface. Spread an even layer of the prepared pesto over the dough, then sprinkle the shredded mozzarella evenly on top. Add halved cherry tomatoes or sliced tomatoes if using, and season with additional salt and pepper to taste.
- Bake the Pizza: Place the baking sheet in the preheated oven and bake the pizza for 14 to 15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Add Fresh Basil and Serve: Remove the pizza from the oven and sprinkle with chopped fresh basil. Optionally, garnish with extra pesto, a sprinkle of shredded parmesan cheese, and/or red pepper flakes. Slice the pizza and serve hot.
Notes
- If you prefer a crispier crust, bake the pizza directly on a preheated pizza stone or baking steel instead of a baking sheet.
- To make the pesto vegan, substitute parmesan cheese with nutritional yeast or omit it completely.
- Feel free to experiment with different nuts like walnuts or almonds if pine nuts are not available.
- Fresh tomatoes are optional but add a lovely juiciness and color to the pizza.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to one week or frozen for longer storage.
