Description
This vibrant Pesto Pizza recipe combines a fresh homemade basil pesto with a crispy pizza crust topped with melted mozzarella and juicy cherry tomatoes. With a homemade or store-bought dough base, this Italian-inspired dish is bursting with herby, cheesy flavors and is perfect for a casual dinner or entertaining guests.
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 Dough and Topping
- 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 the fresh basil leaves, pine nuts, parmesan cheese, and garlic cloves until finely chopped. Gradually add the olive oil, lemon juice, salt, and freshly ground black pepper while pulsing until the mixture is well combined and smooth. Transfer the pesto to a bowl and refrigerate until ready to use.
- Prepare the Dough: Prepare your pizza dough according to your chosen recipe or use store-bought dough. Preheat your oven to 475°F (246°C). Lightly grease a baking sheet and sprinkle evenly with cornmeal to prevent the dough from sticking and to add a slight crunch to the crust.
- Shape the Dough: Divide the dough if necessary and flatten it out on the prepared baking sheet. Shape it carefully into a 12-inch circle, creating a slight rim around the edges to hold the toppings during baking.
- Assemble the Pizza: Brush the dough lightly with half of the olive oil. Spread the refrigerated pesto evenly over the dough surface. Sprinkle the shredded mozzarella cheese over the pesto layer. If using, scatter the halved cherry tomatoes on top. Add a light sprinkle of salt and freshly ground pepper to taste.
- Bake: Place the pizza in the preheated oven and bake for 14 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Finish and Serve: Remove the pizza from the oven and sprinkle the chopped fresh basil on top. Optionally garnish with extra pesto, additional parmesan cheese, and red pepper flakes for added flavor and heat. Slice the pizza and serve hot for the best taste.
Notes
- You can prepare the pesto a day ahead to let flavors meld and save time on the day of cooking.
- If you prefer a crispier crust, consider using a pizza stone or pizza steel heated in the oven.
- Adjust the amount of garlic and lemon juice in the pesto to suit your personal taste preferences.
- For a dairy-free option, omit the parmesan and mozzarella or use plant-based alternatives.
- Using cornmeal under the dough helps prevent sticking and adds a nice texture to the crust.
