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Pesto Pizza Recipe
This pesto pizza recipe combines fresh basil pesto, mozzarella, and cherry tomatoes on a thin crust for a flavorful and quick meal you can make at home.
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Editorial Kitchen Archive
Prep20 min
Cook10 min
DifficultyEasy
ServingsServes 2
Energy-
Ingredients
Scale:2servings
Ingredients
Batch whole wheat pizza dough or 1 lb store-bought pizza dough
Fresh mozzarella (ciliegine mini balls or shredded part-skim)
Cherry or grape tomatoes, quartered lengthwise
Optional garnishes: reserved fresh basil leaves, grated Parmesan or red pepper flakes
Packed fresh basil leaves (about 3 oz)
Raw pine nuts, almonds, walnuts, pecans, or pepitas
Grated Parmesan cheese
Lemon juice
Garlic, roughly chopped
Fine salt
Extra-virgin olive oil
Step-by-Step Method
01
Preheat Oven & Prepare Dough
Preheat oven to 500°F (260°C). Roll out dough thinly and skip brushing oil on edges.
02
Make Pesto Sauce
Combine basil, nuts, Parmesan, lemon juice, garlic, and salt in a food processor. Drizzle in olive oil while blending until smooth.
03
Assemble the Pizza
Spread pesto on dough, leaving a 1-inch border. Top evenly with mozzarella and tomatoes.
04
Bake the Pizza
Transfer pizza (with parchment) to oven. Bake 8–12 minutes until crust is golden and cheese bubbles.
05
Serve
Remove pizza from oven. Garnish with reserved basil leaves, Parmesan, and red pepper flakes before slicing.
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