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
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: 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.
