If you crave an explosion of herby, cheesy flavor on a crisp, golden crust, this homemade Pesto Pizza will become your new obsession. Each bite is a celebration of creamy basil pesto, gooey mozzarella, juicy tomatoes, and the ultimate chewy-crunchy pizza dough—absolutely irresistible any night of the week!
Why You’ll Love This Recipe
- Fresh, Vibrant Flavors: Homemade basil pesto brings out incredible, summery brightness in every bite of this Pesto Pizza.
- Super Easy & Adaptable: You can use store-bought or homemade dough and effortlessly customize the toppings to suit what’s in your fridge.
- Crowd-Pleasing Comfort: Warm, melty cheese and golden crust always make this a guaranteed hit at family dinners or gatherings with friends.
- Restaurant-Quality at Home: In less time than delivery, you’ll have a vibrant Pesto Pizza that rivals your favorite pizzeria!
Ingredients You’ll Need
Every component of this Pesto Pizza plays a part in creating that crave-worthy mix of crispy crust, gooey cheese, and punchy pesto. Here’s how each ingredient turns simple pantry staples into something magical.
- Fresh Basil Leaves: The centerpiece of the pesto, fresh basil gives your sauce its signature herbal kick and vibrant green color.
- Pine Nuts: They add a delicious, buttery richness to the pesto—toast them lightly for extra depth.
- Parmesan Cheese: Nutty, salty, and savory; this cheese enhances both your pesto and makes for the perfect finishing sprinkle.
- Garlic: Just two small cloves infuse the pesto with a mild, aromatic bite—fresh is best!
- Olive Oil: Smooths out the pesto into a velvety sauce and adds rich flavor; use extra for brushing the dough.
- Lemon Juice: A bit of brightness to lift the flavors and keep that pesto sauce tasting fresh.
- Salt & Pepper: Essential for balancing all those flavors—freshly ground black pepper gives the best pop.
- Pizza Dough: You can go homemade for extra satisfaction, or grab your favorite store-bought dough for speed.
- Cornmeal: It’s the little secret to a gloriously crisp, golden pizza crust.
- Shredded Mozzarella Cheese: Melts into stretchy, cheesy goodness—feel free to mix in a little provolone or fontina if you want to branch out!
- Cherry Tomatoes: Optional but highly recommended for their luscious juiciness and tangy pop.
- Fresh Basil (for topping): Sprinkle over the hot pizza for a burst of color and herbal aroma.
- Optional Garnishes: Extra pesto, a dusting of parmesan, or red pepper flakes add that final chef’s touch.
Variations
Don’t be afraid to get a little creative! Pesto Pizza is endlessly versatile and you can easily tailor it to what you’re craving or what you have on hand. Try these ideas to make it your own.
- Veggie Lover’s Pesto Pizza: Load up your crust with sautéed mushrooms, peppers, spinach, or artichokes for a garden-fresh twist.
- Protein Boost: Add shredded rotisserie chicken, sliced prosciutto, or even a handful of cooked shrimp before baking for a heartier meal.
- Go Nut-Free: Leave out pine nuts or swap them for roasted sunflower seeds if you’re avoiding nuts.
- Cheese Adventures: Try goat cheese, fresh mozzarella slices, or feta for a punchy, tangy surprise!
- Whole Wheat Crust: Swap in whole wheat pizza dough for a boost of nuttiness and fiber.
How to Make Pesto Pizza
Step 1: Whip Up the Basil Pesto
In a food processor or blender, pulse the basil, pine nuts, parmesan, and garlic together until everything is finely chopped. Scrape down the sides, then add olive oil, lemon juice, and salt. Blend to a smooth(ish) sauce, and taste for salt, pepper, or more lemon juice. Cover and refrigerate until you’re ready to assemble your Pesto Pizza—it’s hard not to sneak a taste!
Step 2: Prep the Dough & Crust
If you’re using homemade dough, prepare it ahead and allow it to rise; if store-bought, make sure it’s thawed and at room temperature. Preheat your oven to 475°F (246°C) and let it get super hot—about 15–20 minutes. Grease your pizza pan or baking sheet with half the olive oil, and sprinkle with cornmeal for amazing crunch and flavor.
Step 3: Shape and Stretch
Punch down the dough to release air, then press or roll it into a rough disc on a lightly floured surface. Use your hands to stretch it into a 12-inch circle and pinch the edges to form that classic pizza “lip”—this helps keep the toppings in place. If the dough is stubborn, let it rest a few minutes and try again; patience pays off.
Step 4: Top and Build the Pizza
With clean hands, gently poke dents all over the surface to prevent bubbling. Brush with the rest of the olive oil, then spread a generous layer of homemade pesto (about 1/2 cup) evenly over the crust. Top with mozzarella and scatter on the cherry tomatoes (if using), then season lightly with salt and pepper.
Step 5: Bake to Golden Perfection
Bake your pizza in the hot oven for 14–15 minutes, or until the crust is beautifully golden and the cheese is bubbling and irresistible. Sprinkle with fresh basil while the pizza is still piping hot—a good drizzle of extra pesto and a sprinkle of red pepper flakes or parmesan take it over the top!
Pro Tips for Making Pesto Pizza
- Cornmeal Magic: For a crispy, slightly nutty crust, always sprinkle cornmeal on the pan before laying down your dough—it’s a simple trick with wow-factor results.
- Don’t Overload the Toppings: Less is more! Spreading a thin layer of pesto and scattering just enough mozzarella prevents a soggy pizza and lets the basil flavor shine.
- High Heat Wins: Baking at a very hot temperature is the secret to a chewy, golden crust and gooey cheese—don’t skimp on preheating.
- Use Fresh Basil for Finishing: Adding basil after baking keeps its color vibrant and its fragrance fresh—your kitchen will smell like an Italian trattoria!
How to Serve Pesto Pizza
Garnishes
Take your Pesto Pizza up a notch by finishing with extra dollops of pesto, a scattering of torn fresh basil, or a shower of grated parmesan. For a little fire, red pepper flakes are incredible. Each garnish adds its own sparkle, turning a simple pizza into a showstopper.
Side Dishes
I love serving Pesto Pizza with a big leafy salad—think arugula, cherry tomatoes, and a lemony vinaigrette—or with a classic caprese salad. To round out the meal, offer roasted veggies or a platter of marinated olives. If you want to get cozy, a bowl of tomato soup is the ultimate comfort pairing.
Creative Ways to Present
Try slicing your Pesto Pizza into skinny strips for fun party appetizers, or serve mini individual pizzas for a playful, personalized dinner. For a rustic look, place it on a wooden board with a bowl of extra pesto for dipping—suddenly, your kitchen feels like a fancy bistro!
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Pizza will keep beautifully in the refrigerator for up to 5 days if tightly wrapped or stored in an airtight container. It makes a fantastic quick lunch or snack the next day—just grab a slice and enjoy!
Freezing
To freeze, let your baked and cooled pizza or slices cool completely, then wrap tightly in plastic wrap and place into a freezer-friendly bag or container. Your homemade pizza will stay fresh in the freezer for up to 3 months—so you’re never more than a quick bake away from pesto perfection!
Reheating
To revive leftover Pesto Pizza, pop slices in the oven at 350°F (204°C) for about 10 minutes, or cover with foil and heat until bubbly and hot. For a speedy fix, the microwave also works, but for the very best texture, the oven (or even an air fryer) wins every time.
FAQs
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Can I use store-bought pesto for Pesto Pizza?
Absolutely! Store-bought pesto is a great shortcut and works wonderfully for this recipe. Just choose a high-quality version for the brightest basil flavor. If you have a few extra minutes, though, homemade pesto gives you unbeatable freshness and customizability.
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What other cheeses can I use instead of mozzarella?
While mozzarella is classic for its gooey melt, feel free to experiment! Provolone, fontina, or even dollops of fresh ricotta or tangy goat cheese can all be delicious. Mixing cheeses can also create a more complex flavor.
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How do I prevent my pizza crust from getting soggy with pesto?
Go easy on the pesto—spread a thin, even layer so the crust stays crisp underneath. Also, preheating your oven (and pizza stone, if using) ensures the bottom begins baking instantly, locking in a perfect texture.
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Can I make this Pesto Pizza gluten-free?
Yes! Use your favorite gluten-free pizza dough—most recipes or mixes work beautifully with pesto and traditional toppings. Just shape as usual and proceed with the rest of the recipe.
Final Thoughts
This Pesto Pizza is cozy, bright, and absolutely addictive—a dish that makes even a regular weeknight feel special. Don’t wait for a special occasion; treat yourself, your friends, or your family to a pizza night bursting with basil, cheese, and homemade love!
Print
Pesto Pizza Recipe
- Prep Time: 2 hours, 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours, 25 minutes
- Yield: One 12-inch pizza 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Pizza recipe combines the fresh flavors of basil pesto with gooey mozzarella cheese on a homemade or store-bought pizza crust. Top it with cherry tomatoes, fresh basil, and extra pesto for a burst of flavor in every bite.
Ingredients
Basil 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, or more to taste
- 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
- Pesto: Pulse the basil, pine nuts, parmesan cheese, and garlic together in a food processor or blender. Scrape down the sides and then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt or lemon juice) if desired. Cover and refrigerate until ready to use. Yields just over 1/2 cup.
- Dough: Prepare pizza dough through step 3. If using store-bought frozen pizza dough, make sure it’s thawed.
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza in the next step. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- Shape the dough: When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half the dough for another time. On a lightly floured work surface, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, let it rest for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly and allow to rest for a few minutes as you gather the pizza toppings.
- Top the pizza: Push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Spread 1/2 cup pesto on the dough and top evenly with mozzarella cheese and tomatoes. Add a light sprinkle of salt and pepper on top.
- Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven and sprinkle the chopped fresh basil all over the top of the hot pizza. Add a drizzle of pesto (if you have any left) and/or a sprinkle of red pepper flakes and parmesan cheese if desired.
- Slice hot pizza and serve immediately. Store leftovers in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: Wrap tightly in plastic wrap and freeze up to 3 months. Thaw in the refrigerator or at room temperature.
- Reheating Instructions: Reheat in the microwave or bake in a 350°F (204°C) oven until warmed.
- Special Tools: Food Processor, Pizza Pan, Pastry Brush, Pizza Cutter
- Whole Wheat Pizza Dough: Use whole wheat pizza dough recipe instead and freeze extra dough according to instructions or make 2 pizzas.
- Pesto: Use homemade pesto or store-bought quality pesto. Substitute pine nuts with walnuts, almonds, or pistachios.
- Garlic: Use 2 teaspoons minced garlic if fresh garlic cloves are not available.
- Cheese: Use your favorite shredded cheese or 1/4-inch-thick slices of fresh mozzarella.
- Other Toppings: Customize with sweet peppers, mushrooms, spinach, kale, pepperoni, or cooked shredded chicken.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 2g
- Sodium: 392mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 22mg
