If you’re craving a slice that bursts with fresh, vibrant flavors and a touch of indulgence, you absolutely must try this Pesto Pizza Recipe. It’s a delightful twist on traditional pizza, where rich basil pesto replaces the usual tomato sauce, creating a fragrant and savory canvas topped with melty mozzarella, juicy cherry tomatoes, and a sprinkle of fresh basil. This recipe brilliantly balances brightness and comfort, making it an irresistible crowd-pleaser for any occasion or just a cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect Pesto Pizza Recipe. Each component plays a special role, from the herbaceous punch of basil to the creamy texture of mozzarella, ensuring every bite is packed with delicious layers of flavor and texture.
- Fresh basil leaves (1 cup / 30g): The star ingredient for that authentic, vibrant pesto flavor.
- Pine nuts (3 tablespoons / 24g): Offer a subtle nuttiness and creamy texture when blended.
- Parmesan cheese (3 tablespoons / 12g): Adds salty depth and a savory bite to the pesto.
- Garlic cloves (2 small): Infuse the pesto with aromatic sharpness.
- Olive oil (3 tablespoons / 45ml + 1 tablespoon / 15ml): Creates that luscious, smooth sauce and keeps the crust irresistibly crisp.
- Fresh lemon juice (1/2 teaspoon): Brightens up the pesto with a hint of acidity.
- Salt (1/8 teaspoon): Enhances all the flavors without overpowering.
- Freshly ground black pepper (to taste): Adds a subtle kick.
- Homemade or store-bought pizza dough (1/2 recipe or 1 lb): The crucial base that holds all your toppings.
- Cornmeal (1 tablespoon / 8g): Keeps the dough from sticking and adds a pleasant crunch.
- Shredded mozzarella cheese (1½ cups / 180g): Melts beautifully for that gooey, cheesy finish.
- Cherry tomatoes (1/2 cup / 75g), halved or sliced (optional): Offer bursts of juicy sweetness and color.
- Chopped fresh basil (1/4 cup / 12g): For fresh, aromatic garnish that ties it all together.
- Optional garnishes: extra pesto, parmesan cheese, or red pepper flakes to customize your pizza’s flavor.
How to Make Pesto Pizza Recipe
Step 1: Prepare the Pesto
Start by pulsing the fresh basil leaves, pine nuts, parmesan cheese, and garlic cloves in a food processor until finely chopped. Slowly drizzle in olive oil, then add fresh lemon juice, salt, and pepper to taste. This simple yet flavorful pesto will be the luscious green base for your pizza, so make sure it’s vibrant and smooth. Pop it in the refrigerator to chill while you prepare the dough.
Step 2: Get the Dough Ready
If using homemade pizza dough, prepare it according to your favorite recipe. Otherwise, roll out one pound of store-bought dough on a lightly floured surface into a 12-inch circle with a slightly raised rim. Preheat your oven to 475°F, grease a baking sheet, and sprinkle it generously with cornmeal to prevent sticking and add a subtle crunch to your crust’s bottom.
Step 3: Shape and Brush the Crust
Carefully transfer the dough to the prepared baking sheet. Use your fingers to create a gentle rim around the edge, which helps hold your toppings in place while baking. Brush the entire dough surface lightly with olive oil for a beautifully golden and crispy crust once out of the oven.
Step 4: Top Your Pizza
Spread a generous layer of your homemade pesto evenly over the dough, making sure to get close to the edges without overwhelming the crust. Next, sprinkle shredded mozzarella cheese in an even layer, topping it with the optional halved or sliced cherry tomatoes for a hint of sweetness and vibrant red color. Season lightly with salt and freshly ground black pepper before you pop it in the oven.
Step 5: Bake Until Golden
Bake your pesto pizza in the preheated oven for 14 to 15 minutes, or until the crust is golden and crisp and the cheese is bubbly and melted. Once out of the oven, sprinkle chopped fresh basil on top for a final fresh punch of flavor and a gorgeous presentation.
Step 6: Slice and Serve
Allow the pizza to cool for a couple of minutes, then slice it into 8 or 12 pieces depending on your serving preference. Serve hot, optionally drizzling extra pesto or sprinkling with parmesan cheese and red pepper flakes for a personal touch.
How to Serve Pesto Pizza Recipe
Garnishes
Fresh garnishes make all the difference to your pesto pizza. A little extra drizzle of pesto freshens each bite, while a sprinkle of shredded parmesan adds more depth and cheesiness. For those who like a bit of heat, red pepper flakes give a delightful contrast to the rich, herbaceous base.
Side Dishes
This pizza pairs wonderfully with light sides like a crisp arugula salad tossed with lemon vinaigrette or a simple citrusy cucumber salad. Roasted vegetables or a bowl of hearty soup also complement the fresh flavors beautifully, making your meal complete and satisfying.
Creative Ways to Present
Want to impress guests? Serve your pesto pizza on wooden boards or brightly colored platters to match its vibrant palette. Add small bowls of extra pesto, chili flakes, and grated parmesan on the side so everyone can customize their slices. Pair with a chilled glass of crisp white wine or sparkling water with lemon for a refreshing balance.
Make Ahead and Storage
Storing Leftovers
If you have any pesto pizza leftover, store it in an airtight container or wrap tightly with plastic wrap. Keep it refrigerated and consume within 2 to 3 days for the best taste and texture. The basil’s freshness will be retained longer if you avoid leaving it out too long.
Freezing
For longer storage, you can freeze leftover slices by wrapping each piece individually in plastic wrap and then placing them into a freezer-safe bag or container. Frozen pesto pizza tastes best within a month and should be thawed overnight in the fridge before reheating.
Reheating
To keep your pizza crispy when reheating, warm it in a preheated oven at 375°F for about 8-10 minutes or until the cheese is melted and the crust is crisp. Avoid microwaving if possible—it tends to make the crust soggy and less enjoyable.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works well if you’re short on time, though homemade pesto tends to be fresher and more vibrant. Just make sure it’s good quality and adjust the seasoning if needed.
Is it possible to make this pizza gluten-free?
Yes, you can use gluten-free pizza dough or a cauliflower crust as a base to accommodate gluten sensitivities without sacrificing flavor or texture.
Can I add other toppings to this Pesto Pizza Recipe?
Definitely! While the classic version is simple, feel free to add toppings like artichoke hearts, grilled chicken, roasted red peppers, or olives to make it your own.
How do I store leftover pesto?
Store leftover pesto in a small airtight container, drizzling a thin layer of olive oil on top to prevent oxidation. Keep it refrigerated and use within 3-4 days, or freeze it in ice cube trays for longer storage.
What is the best cheese to use for this pizza?
Mozzarella is ideal because it melts beautifully and has a mild flavor that complements pesto perfectly. You can experiment with burrata or fontina for different textures, but mozzarella remains the classic choice.
Final Thoughts
This Pesto Pizza Recipe is a shining example of how simple, fresh ingredients can come together to create something truly spectacular. Its bright, herbal notes teamed with melty cheese and a crisp crust make for a mouthwatering experience every time. I encourage you to give it a try—you might just discover your new favorite pizza!
Print
Pesto Pizza Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Pesto Pizza recipe combines a fresh homemade basil pesto with a crispy pizza crust topped with gooey mozzarella and optional cherry tomatoes for a delicious, flavorful meal perfect for any pizza night.
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: Pulse fresh basil leaves, pine nuts, parmesan cheese, and garlic cloves in a food processor until finely chopped. While pulsing, slowly drizzle in olive oil until fully blended and creamy. Add fresh lemon juice, salt, and freshly ground black pepper to taste, then pulse briefly to combine. Refrigerate the pesto until ready to use.
- Prepare the Pizza Dough: Preheat your oven to 475°F (245°C). Grease a baking sheet lightly with olive oil and sprinkle with cornmeal to prevent sticking and add texture.
- Shape the Dough: Divide your pizza dough if needed and flatten it out. Shape the dough into a 12-inch circle, ensuring to form a raised rim around the edges to hold the toppings.
- Add Toppings: Brush the dough with half of the olive oil, then spread a generous layer of the prepared pesto evenly over the surface. Top with shredded mozzarella cheese, arrange halved or sliced cherry tomatoes if using, and season with a little salt and pepper.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 14-15 minutes until the crust is golden and cheese is bubbling and slightly browned.
- Garnish and Serve: Remove the pizza from the oven and sprinkle chopped fresh basil on top. Optionally add extra pesto, parmesan cheese, or red pepper flakes for extra flavor. Slice and serve hot.
Notes
- Use fresh basil for the best flavor in pesto.
- If you do not have pine nuts, walnuts or almonds can be substituted.
- Allowing the dough to rest after shaping can improve texture and rise.
- For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
- Store leftover pesto in an airtight container refrigerated for up to 3 days or freeze for up to 1 month.
- Adjust the amount of garlic and lemon juice in pesto based on your taste preferences.
