Pesto Pizza
Dec 21, 2025 12:51 PM
This is homemade pesto pizza, the unassuming and very green, nutty, garlicky version of tomato sauce-topped pizza. Use fresh homemade pesto and top with mozzarella cheese and any other pizza toppings you enjoy. I like to finish it off with fresh basil, plus a sprinkle of red pepper flakes right before serving.
And yet another use for this amazingly simple, beginners-welcome pizza dough. And, well, this is also another use for homemade pesto, but a reduced-down version to make just enough for your pizza.
Both recipes are repeated favorites and I want to show you how I bring them together to make an epic pesto pizza that delivery boxes would probably fight over!!
Ingredients:
Basil 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, 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 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 for garnish: extra pesto, sprinkle of shredded parmesan cheese and/or red pepper flakes
Pizza Dough
- 1 and 1/3 cups (320ml) warm water (about 110°F/43°C)
- 1 Tablespoon (13g) granulated sugar
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast
- 3 and 1/2 to 4 cups (438–500g) unbleached all-purpose flour
- 2 Tablespoons (30ml) extra-virgin olive oil, plus more for greasing
- 1 teaspoon salt
- sprinkle of cornmeal, for dusting the pan
Prep Time:
130 minutes
Cook Time:
15 minutes
Total Time:
145 minutes
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