Description
This vibrant Pesto Pizza recipe combines a fresh homemade basil pesto with mozzarella cheese and optional cherry tomatoes on a crisp, golden pizza crust. Perfectly baked to achieve a bubbly, golden cheese topping and garnished with fresh basil, this pizza offers a delightful blend of herbaceous, cheesy, and slightly tangy flavors, making it a perfect dish for gatherings or a tasty homemade meal.
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 Garnish
- Extra pesto
- Sprinkle of shredded parmesan cheese
- Red pepper flakes
Instructions
- Make the Pesto: Pulse the fresh basil leaves, pine nuts, parmesan cheese, and garlic cloves together in a food processor until finely chopped. Slowly add the olive oil, fresh lemon juice, salt, and freshly ground black pepper while pulsing until the mixture forms a smooth, spreadable pesto. Refrigerate to let the flavors meld.
- Prepare the Dough and Oven: Prepare your chosen pizza dough according to recipe or package instructions. Preheat your oven to 475°F (246°C). Grease a baking sheet and evenly sprinkle with cornmeal to prevent sticking and add a slight crunch to the crust.
- Shape the Dough: Divide the dough if using homemade dough to make one pizza. Flatten and shape it into a 12-inch circle with a slightly raised rim around the edge to hold toppings.
- Top the Pizza: Brush the shaped dough evenly with half of the olive oil. Spread an even layer of the prepared pesto over the surface. Sprinkle shredded mozzarella cheese evenly over the pesto, then arrange halved cherry tomatoes (if using) on top. Season lightly with salt and freshly ground black pepper.
- Bake the Pizza: Place the pizza on the prepared baking sheet and bake in the preheated oven for 14 to 15 minutes, or until the crust is golden and crisp and the cheese is melted and bubbly.
- Garnish and Serve: Remove the pizza from the oven and sprinkle chopped fresh basil on top. Optionally, garnish with extra pesto, a sprinkle of parmesan cheese, and red pepper flakes. Slice into 12 servings and serve hot for the best flavor and texture.
Notes
- For best flavor, use fresh basil and quality pine nuts in the pesto.
- If you prefer a crispier crust, bake the dough a few minutes before adding toppings.
- You can substitute pine nuts with walnuts or almonds if desired.
- Cherry tomatoes are optional but add a lovely burst of freshness and color.
- Adjust seasoning in the pesto and on the pizza to your taste with salt, pepper, and lemon juice.
- Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.
