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
Units
Scale
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
