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
Scale
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.
