If you’re looking for an alternative to pizza sauce then this pesto pizza recipe is for you! It’s made with homemade basil pesto which is super easy to whip up in a food processor and is packed with so much incredible flavor.
Spread it thick on the crust then top with fresh juicy tomatoes and creamy melted mozzarella cheese it’s absolutely delicious and super easy to make.
If you’re looking for more fun and exciting pizza recipes be sure to check out my potato pizza with pesto or my fig pizza with butternut squash a creamy goats cheese!
What you need to make this recipe
Pizza dough – I have a step by step guide on how to make pizza dough from scratch it’s super easy! Alternatively, you can use a store-bought crust.
Tomatoes – I like to use large, ripe tomatoes but you can use any kind of tomatoes you like such as cherry tomatoes or heirloom.
Mozzarella – Use fresh mozzarella cut into slices, make sure to pat it dry on kitchen paper to remove any excess moisture.
How to make Pesto Pizza
1. Put all the pesto ingredients except the oil in a blender or food processor.
2. Blitz everything together whilst pouring the olive oil in to create a smooth pesto.
3. Roll out your pizza dough to fit your baking tray, pizza stone or use parchment paper and spread the crust with pesto.
4. Top with slices of mozzarella.
5. Add the tomatoes on top.
6. Bake the pizza until golden, crispy and melted then top with extra basil.
Tips and ideas for making this recipe
- See our step by step guide for making homemade pizza dough.
- Making your pesto from scratch makes all the difference! You could use jarred pesto but you won’t get the same fresh bold flavors.
- If you don’t have pine nuts to make pesto you could use cashews, walnuts or pistachios.
- Pat dry the slices of mozzarella before topping the pizza. This removes any excess moisture when baking.
- Make sure to pre-heat your oven so it’s extra hot for baking the pizzas this also helps with a crispy crust.
- You can use a baking tray, pizza stone, or parchment paper to bake your pizzas.
Frequently Asked Questions
Can I add chicken?
Chicken and pesto is such a great combination and would work so well with this pizza. I recommend adding pre-cooked chicken and sprinkle it on top of the pizza before the mozzarella.
Can I make this in advance?
Yes, you can prepare the pizza dough a day in advance and leave it to proof in the fridge. You can also prepare the pesto 1-2 days in advance and store it in the fridge, it may oxidize slightly but you can add a drop of lemon juice to stop that happening. Don’t assemble the pizza until you are ready to bake otherwise the crust will turn soggy.
Can I freeze this pizza?
This pesto pizza freezes really well, make sure to wrap it in plastic wrap and aluminum foil then thaw completely before reheating.
If you love this recipe try these out!
If you’ve tried this Pesto Pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pesto Pizza
Ingredients
For the Dough:
- 1 1/4 cups warm 100 to 110 degree water
- 2 packages dry yeast
- 1 tbs honey
- 1 tsp good olive oil plus more for the bowl
- 4 cups all-purpose flour plus extra for kneading
- 1 pinch Kosher salt
For the Pesto:
- 3 cup Basil
- 1/4 cup Pine Nuts
- 1/2 cup olive oil
- 1/3 cup parmesan
- 1/2 tsp salt
- 4 cloves garlic
For the Topping:
- Pesto
- 2 cups Fresh Mozzarella cut into slices
- 1 1/2 cup Fresh tomatoes cut into slices
- 1 pinch Black Pepper
- 1 cup Basil
Instructions
For the Dough:
- Combine honey, yeast and water into the bowl of a standing mixer (fitted with a dough hook attachment). When the yeast has dissolved, add half the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).
- Knead the dough for approximately 10 minutes, or until smooth. Sprinkle the flour -- when appropriate -- the keep the bread from sticking.
- Knead by hand at least a dozen times. It should be silky smooth and elastic-like.
- Next, the dough must rise. In a well-oiled bowl, place the dough. Cover it with a towel. Give it 30 minutes -- at room temperature -- and it will rise.
- Preheat the oven to 500F.
- Divide the dough into 6 equal pieces. Put the pieces on sheet pans, lined with parchment paper. Cover the dough with a damp towel. Let it rest for 10 mins then immediately place in the refrigerator. Give it up to 4 hours in the fridge.
- Bake for 10 minutes and/or until the crust is browned.
- Remove the dough from the fridge. Let it come to room temperature. Contort the balls of dough into an 8-inch circle. Place 2 circles on each lined pan.
For the Pesto:
- Place basil, parmesan, salt, pine nuts and garlic into the blender.
- Pour in olive oil as the blender begins to blend the original ingredients.
For the Topping:
- Brush the dough with the pesto. Add all the toppings. Only add the basil once the pizza has been baked.
Notes
- The Olive Oil is to oil the bowl so the dough does not stick to it.
- See our step by step guide for making homemade pizza dough.
- Making your pesto from scratch makes all the difference! You could use jarred pesto but you won't get the same fresh bold flavors.
- Pat dry the slices of mozzarella before topping the pizza. This removes any excess moisture when baking.
- Make sure to pre-heat your oven so it's extra hot for baking the pizzas this also helps with a crispy crust.
- You can use a baking tray, pizza stone, or parchment paper to bake your pizzas.
Nutrition
