Description
A vibrant and flavorful Pesto Pizza recipe featuring a homemade basil pesto sauce, fresh mozzarella, and optional cherry tomatoes, baked to golden perfection on a crisp pizza crust. Perfect for a delicious homemade pizza night with fresh herb goodness.
Ingredients
Scale
Pesto Sauce
- 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 Garnish
- Extra pesto
- Sprinkle of shredded parmesan cheese
- Red pepper flakes
Instructions
- Make the Pesto Sauce: Pulse the fresh basil leaves, pine nuts, parmesan cheese, and garlic cloves in a food processor until finely chopped. While pulsing, slowly add the olive oil until the mixture is smooth and creamy. Add fresh lemon juice, salt, and freshly ground black pepper to taste. Mix well, then refrigerate to chill and allow flavors to meld.
- Prepare the Pizza Dough and Oven: Preheat your oven to 475°F (245°C). Grease a baking sheet lightly with olive oil and sprinkle it evenly with cornmeal to prevent sticking and to create a crisp crust base.
- Shape the Pizza Dough: Divide your dough if necessary, then on a floured surface flatten and shape it into a 12-inch round pizza with a slight rim to hold toppings.
- Assemble the Pizza: Brush 1/2 tablespoon of olive oil over the surface of the dough. Spread the prepared pesto sauce evenly over the dough. Sprinkle shredded mozzarella cheese on top, add halved cherry tomatoes if using, and season lightly with salt and black pepper.
- Bake the Pizza: Place the assembled pizza on the prepared baking sheet and bake in the preheated oven 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 with chopped fresh basil. Optionally garnish with extra pesto, a sprinkle of parmesan cheese, and/or red pepper flakes. Slice and serve hot for best flavor.
Notes
- For best results, use fresh basil and freshly grated parmesan cheese.
- If you don’t have a food processor, pesto can be made using a blender or by finely chopping ingredients by hand.
- You can substitute pine nuts with walnuts or almonds if preferred.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top to preserve freshness.
- Cherry tomatoes add a fresh burst of flavor but are optional based on availability or preference.
- Using cornmeal on the baking sheet helps create a crispy crust and prevents sticking.
- If using store-bought dough, allow it to come to room temperature before shaping to make it easier to work with.
- Preheating the oven to a high temperature is key for a crispy, golden crust.
