Pizza al Pesto
A crisp, herbaceous pizza featuring homemade basil pesto, fresh mozzarella, and a golden crust — a lighter, flavor-packed twist on classic Italian pizza.
Equipment
- Food Processor
- Oven
- Baking sheet or pizza stone
- Rolling pin (optional)
- Mixing Bowl
Ingredients
For the Pesto
- 2 cups fresh basil leaves packed
- ¼ cup pine nuts lightly toasted
- 2 cloves garlic
- ½ cup Parmesan cheese freshly grated
- ⅓ cup extra virgin olive oil plus more if needed
- salt and pepper to taste
For the Pizza
- 1 lb pizza dough homemade or store-bought
- 8 oz fresh mozzarella sliced
- ½ cup cherry tomatoes halved (optional)
Instructions
- Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat.
- To make the pesto, combine basil, pine nuts, garlic, Parmesan, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
- On a floured surface, roll or stretch your pizza dough into a 12-inch circle. Transfer it to parchment paper.
- Spread an even layer of pesto over the dough, leaving a small border around the edges.
- Top with mozzarella slices and optional cherry tomatoes.
- Transfer the parchment with the pizza onto the preheated stone or baking sheet. Bake for 10–12 minutes or until crust is golden and cheese is bubbling.
- Remove from oven, let sit for 2 minutes, then slice and serve.
Notes
For extra crispiness, consider baking the dough for 3–4 minutes before adding the toppings. You can substitute walnuts or almonds for pine nuts if needed.
Nutrition
Calories: 380kcalCarbohydrates: 34gProtein: 16gFat: 20gSaturated Fat: 6gCholesterol: 25mgSodium: 420mgPotassium: 240mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2.5mg
Tried this recipe?Let us know how it was!