A vibrant and flavorful spin on traditional pizza, this Pesto Pizza captures the essence of summer with its fragrant basil base, golden crust, and melty cheese. It’s a fresh and colorful alternative to red-sauce pies, offering layers of flavor and texture in every bite.
Ingredients Breakdown
At the heart of this pizza is the pesto—a green, glossy blend of fresh basil leaves, buttery pine nuts, sharp parmesan, and mellow garlic. Olive oil brings everything together, while a touch of lemon juice adds brightness that cuts through the richness. Salt and a few cracks of black pepper fine-tune the flavor, rounding out the aromatic, nutty profile.
The dough is the foundation, and both homemade and store-bought versions work beautifully. Homemade dough offers a more rustic chew and can be tailored to your preference, while store-bought provides convenience without sacrificing much in taste when prepared well.
Mozzarella is the cheese of choice, prized for its meltability and mild creaminess. Shredded mozzarella spreads evenly, ensuring a consistent, gooey layer that complements the bold pesto without overpowering it.
Cornmeal and olive oil play an understated but essential role. A light dusting of cornmeal under the dough adds texture and a hint of toasted flavor, while olive oil brushed on the dough encourages golden crisping in the oven.
Toppings such as halved cherry tomatoes, fresh basil, and optional garnishes like extra pesto or crushed red pepper flakes add depth, color, and complexity. They also allow for personalization, making each pizza unique to the cook.
Step-by-Step Preparation Guide
Begin by preparing the pesto. Blend basil, pine nuts, parmesan, and garlic until coarsely chopped. Slowly drizzle in olive oil and add lemon juice, blending to a thick yet spreadable consistency. Season with salt and pepper. The result is a punchy, aromatic sauce that can be made in advance and refrigerated.
Next, get the dough ready. If using homemade dough, divide and shape it into a disc after punching down. For store-bought dough, ensure it’s properly thawed and rested to make shaping easier. Stretch the dough into a 12-inch circle, working gently to maintain its structure. If it resists, let it rest for a few minutes and try again. Create a rim by pinching the edges—this will help contain your toppings.
Dimple the surface of the dough to prevent bubbling, then brush with olive oil for color and crunch. Spread the pesto generously across the surface, stopping just short of the rim. Scatter the mozzarella evenly, followed by your choice of tomatoes. A final touch of salt and pepper locks in the flavor.
Slide the pizza into a hot oven and bake until the crust is golden and the cheese has melted into a bubbling layer—usually about 14 to 15 minutes. Remove and immediately sprinkle chopped basil over the top for a fresh hit of flavor. If desired, drizzle with any remaining pesto and finish with parmesan or red pepper flakes.
Slice and serve while still hot. The aroma alone is enough to gather everyone at the table.
Recipe Tips
How to keep the crust crisp, not soggy:
Preheat the oven thoroughly and avoid overloading the pizza with wet toppings. Cornmeal and olive oil also help achieve a golden, crunchy base.
Pesto consistency tips and flavor adjustments:
If your pesto is too thick, add a bit more olive oil. Adjust acidity with lemon juice and balance flavors with extra parmesan or salt if needed.
What to do if your dough keeps shrinking:
Let the dough rest, covered, for 5–10 minutes. Gluten relaxes with time, making the dough more pliable and easier to stretch.
Best practices for evenly melted cheese:
Use shredded mozzarella for quick, even melting. Avoid fresh mozzarella if you want less moisture and more browning.
What to Serve With This Recipe
Pair this pizza with a crisp green salad dressed in a zesty vinaigrette. The acidity balances the richness of the pesto and cheese while adding freshness to your plate.
Chilled white wine such as Sauvignon Blanc or sparkling water with lemon complements the herb-forward notes of the pesto. For something more casual, a homemade lemonade with mint is a refreshing match.
Serve alongside roasted vegetables like zucchini or bell peppers, or a light soup such as tomato basil for a complete, satisfying meal that stays within the theme of fresh, wholesome flavors.
Frequently Asked Questions
Can I use store-bought pesto instead?
Yes. While homemade pesto offers brighter flavor, store-bought versions can be a convenient substitute. Look for refrigerated brands with fresh ingredients.
What other cheeses work well with this recipe?
Fontina, provolone, or goat cheese all pair well. For extra sharpness, sprinkle some pecorino romano on top before baking.
How do I reheat leftovers without losing texture?
Reheat in a preheated oven or air fryer for best results. Avoid the microwave to preserve the crust’s crispness.
Can I grill this pizza instead of baking it?
Absolutely. Grill the dough first on both sides, then add toppings and return to the grill until the cheese melts and the bottom is crisp.
Creative Variations
Swap out the basil in the pesto for arugula or spinach for a peppery or earthy twist. Sun-dried tomato pesto also works beautifully as an alternative.
Top your pizza with grilled chicken, thin prosciutto slices, or sweet caramelized onions for an extra layer of flavor and heartiness.
For a vegan version, use dairy-free cheese and a pesto made with nutritional yeast instead of parmesan. A splash of lemon juice keeps the flavor bright.
To add heat, sprinkle red chili flakes before baking or drizzle with hot honey right after it comes out of the oven. It’s a surprising pairing that brings sweet and spicy contrast to the dish.
Pesto Pizza offers a vibrant, herb-packed experience that goes beyond the classic tomato base. With its crunchy crust, creamy cheese, and fresh toppings, it brings variety and excitement to any pizza night. Its versatility means you can keep it simple or get creative with endless topping and flavor combinations.
Ingredients
Basil Pesto
1 cup (30g) fresh basil leaves
3 Tablespoons (45ml) olive oil
3 Tablespoons (24g) pine nuts
2 small cloves garlic
3 Tablespoons (12g) freshly grated or shredded parmesan cheese
1/2 teaspoon fresh lemon juice, or more to taste
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 and 1/2 cups (6 ounces or 180g) shredded mozzarella cheese*
1 Tablespoon (8g) cornmeal
1 Tablespoon (15ml) olive oil, divided
1/2 cup (75g) halved cherry tomatoes or sliced tomatoes (optional)
1/4 cup (12g) chopped fresh basil
Optional for garnish: additional pesto, grated parmesan cheese, and/or crushed red pepper flakes
Instructions
To prepare the pesto, combine the fresh basil leaves, pine nuts, parmesan, and garlic in a food processor or high-powered blender. Blend until coarsely chopped. Scrape down the sides, then slowly stream in the olive oil, add lemon juice, and season with salt. Continue blending until the mixture is smooth and cohesive, with a spreadable texture. For a thinner pesto, stir in an extra drizzle of olive oil. Taste and adjust seasoning with black pepper, or add more lemon juice or salt if needed. Transfer to a small bowl, cover, and refrigerate until you’re ready to use. This batch yields just over half a cup.
Next, prepare the pizza dough according to your recipe instructions up to step 3. If you’re using frozen store-bought dough, ensure it’s fully thawed and rested.
Preheat your oven to 475°F (246°C). Let it preheat for a minimum of 15–20 minutes, especially if using a pizza stone. Place the stone in the oven to heat as well. Lightly grease a large pizza pan or baking sheet with 1/2 tablespoon of olive oil. Dust with cornmeal to enhance flavor and add a slight crunch to the crust.
Shape the dough by gently deflating it with your hands to release trapped air. Divide in half and store one portion for later use. On a floured surface, flatten the dough into a rough disc. Transfer it to the prepared baking pan and, with floured hands, stretch it into a 12-inch round approximately 1/2-inch thick. If the dough resists and shrinks back, allow it to rest covered for 5–10 minutes, then stretch again. Once the shape is set, pinch the edges slightly to create a rim that will hold in the toppings. If using a pizza stone, transfer the dough onto a cornmeal-dusted baker’s peel. Let the shaped dough rest briefly under a clean kitchen towel or plastic wrap.
Using your fingers, press small dimples across the surface of the dough to help prevent air bubbles. Brush the remaining olive oil across the entire surface. Spread 1/2 cup of the prepared pesto evenly over the dough, leaving a small border around the edges. Distribute the mozzarella cheese and optional tomato slices evenly over the pesto. Season lightly with a pinch of salt and freshly ground pepper.
Bake in the preheated oven for 14 to 15 minutes, or until the crust is golden and crisp around the edges. Remove from the oven and scatter chopped basil over the hot surface. If desired, garnish with a final drizzle of pesto, a sprinkle of grated parmesan, or a dash of red pepper flakes for extra heat.
Slice and serve the pizza while hot. Store any leftovers in an airtight container in the refrigerator for up to 5 days. For freezing and reheating tips, refer to the pizza dough recipe’s instructions.
Pesto Pizza Recipe
Ingredients
Basil Pesto
- 1 cup 30g fresh basil leaves
- 3 Tablespoons 45ml olive oil
- 3 Tablespoons 24g pine nuts
- 2 small cloves garlic
- 3 Tablespoons 12g freshly grated or shredded parmesan cheese
- 1/2 teaspoon fresh lemon juice or more to taste
- 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 and 1/2 cups 6 ounces or 180g shredded mozzarella cheese*
- 1 Tablespoon 8g cornmeal
- 1 Tablespoon 15ml olive oil, divided
- 1/2 cup 75g halved cherry tomatoes or sliced tomatoes (optional)
- 1/4 cup 12g chopped fresh basil
- Optional for garnish: additional pesto grated parmesan cheese, and/or crushed red pepper flakes
Instructions
- To prepare the pesto, combine the fresh basil leaves, pine nuts, parmesan, and garlic in a food processor or high-powered blender. Blend until coarsely chopped. Scrape down the sides, then slowly stream in the olive oil, add lemon juice, and season with salt. Continue blending until the mixture is smooth and cohesive, with a spreadable texture. For a thinner pesto, stir in an extra drizzle of olive oil. Taste and adjust seasoning with black pepper, or add more lemon juice or salt if needed. Transfer to a small bowl, cover, and refrigerate until you’re ready to use. This batch yields just over half a cup.
- Next, prepare the pizza dough according to your recipe instructions up to step 3. If you’re using frozen store-bought dough, ensure it’s fully thawed and rested.
- Preheat your oven to 475°F (246°C). Let it preheat for a minimum of 15–20 minutes, especially if using a pizza stone. Place the stone in the oven to heat as well. Lightly grease a large pizza pan or baking sheet with 1/2 tablespoon of olive oil. Dust with cornmeal to enhance flavor and add a slight crunch to the crust.
- Shape the dough by gently deflating it with your hands to release trapped air. Divide in half and store one portion for later use. On a floured surface, flatten the dough into a rough disc. Transfer it to the prepared baking pan and, with floured hands, stretch it into a 12-inch round approximately 1/2-inch thick. If the dough resists and shrinks back, allow it to rest covered for 5–10 minutes, then stretch again. Once the shape is set, pinch the edges slightly to create a rim that will hold in the toppings. If using a pizza stone, transfer the dough onto a cornmeal-dusted baker’s peel. Let the shaped dough rest briefly under a clean kitchen towel or plastic wrap.
- Using your fingers, press small dimples across the surface of the dough to help prevent air bubbles. Brush the remaining olive oil across the entire surface. Spread 1/2 cup of the prepared pesto evenly over the dough, leaving a small border around the edges. Distribute the mozzarella cheese and optional tomato slices evenly over the pesto. Season lightly with a pinch of salt and freshly ground pepper.
- Bake in the preheated oven for 14 to 15 minutes, or until the crust is golden and crisp around the edges. Remove from the oven and scatter chopped basil over the hot surface. If desired, garnish with a final drizzle of pesto, a sprinkle of grated parmesan, or a dash of red pepper flakes for extra heat.
- Slice and serve the pizza while hot. Store any leftovers in an airtight container in the refrigerator for up to 5 days. For freezing and reheating tips, refer to the pizza dough recipe’s instructions.
