Pesto Pizza
Sep 08, 2025 01:50 AM
This classic pesto pizza recipe features basil pesto, mozzarella and tomato! It's easy to make from scratch. Store-bought components work well, too.
How about pizza tonight? It’s hard to beat classic pesto pizza. This simple vegetarian pizza recipe is a guaranteed crowd pleaser. It offers an irresistible combination of fresh, bright flavors from the basil pesto and tomatoes, plenty of cheesy mozzarella, and a bubbling crust with a satisfying chew.
This easy pesto pizza recipe comes together quickly with the help of your food processor. You can whip together the dough and pesto in about 15 minutes—just wipe down the processor in between the two components. If you’re looking for a super simple weeknight meal that’s better than take-out, use store-bought dough and pesto instead!
Ingredients:
Dough and Toppings
- homemade or store-bought pizza dough
- 12 ounces ciliegine mini fresh mozzarella balls or large fresh mozzarella balls or shredded part-skim mozzarella
- 10 cherry or grape tomatoes, quartered lengthwise
- Optional garnishes: Reserved fresh basil, finely grated Parmesan or red pepper flakes
Pesto (or substitute 1 cup store-bought)
- 2 cups packed fresh basil leaves (about 3 ounces or 2 large bunches)
- ⅓ cup raw pine nuts, almonds, walnuts, pecans or pepitas
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic, roughly chopped
- ¾ teaspoon fine salt
- ½ cup extra-virgin olive oil
Whole wheat pizza dough (Optional)
- 1 cup water, heated to 110 degrees
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey or sugar
- 1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
- 2 ¾ cups (345 grams) whole wheat flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon fine salt
Total Time:
60 minutes
Write a comment
No comments