This Pesto Pizza brings together the vibrant flavors of fresh basil pesto, gooey mozzarella, and a perfectly crisp crust in just over two hours. The dough rises to a pillowy softness, while the golden edges bake to a satisfying crunch, creating a delightful contrast in every bite. With a prep time that’s mostly hands-off, you’ll have a restaurant-quality pizza ready in under 15 minutes of baking.
The aromatic pesto adds a burst of herbaceous richness, complemented by the creamy cheese and a hint of garlic. It’s a simple yet impressive dish that’s perfect for weeknights or entertaining. Whether you’re a pizza enthusiast or a beginner, this recipe promises a flavorful, homemade experience that’s worth every minute.
Ingredients for Pesto Pizza
- 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
Step-by-Step Instructions
- Make the Pesto: Pulse the basil, pine nuts, parmesan cheese, and garlic together in a food processor or blender. Scrape down the sides and add the oil, lemon juice, and salt. Pulse until blended and relatively smooth. Add more olive oil to thin if desired. Taste and adjust with pepper, salt, or lemon juice. Cover and refrigerate until ready to use.
- Prepare the Dough: If using homemade dough, prepare through step 3. For store-bought frozen dough, ensure it’s thawed.
- Preheat the Oven: Preheat to 475°F (246°C) for at least 15–20 minutes. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a baking sheet or pizza pan with 1/2 Tablespoon olive oil and sprinkle with cornmeal.
- Shape the Dough: Punch down the dough to release air bubbles. Divide in half and freeze half for later. On a floured surface, flatten the dough into a disc. Stretch and flatten into a 12-inch circle, about 1/2-inch thick. If it shrinks back, let it rest for 5–10 minutes before trying again. Lift the edges to create a rim. If using a pizza stone, place the dough on a cornmeal-dusted baker’s peel. Cover lightly and let rest while gathering toppings.
- Top the Pizza: Push dents into the dough to prevent bubbling. Brush with the remaining olive oil. Spread 1/2 cup pesto evenly over the dough, then top with mozzarella cheese and tomatoes. Sprinkle lightly with salt and pepper.
- Bake: Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven and sprinkle with chopped fresh basil. Add optional garnishes like extra pesto, parmesan cheese, or red pepper flakes.
- Serve: Slice the hot pizza and serve immediately. Store leftovers tightly covered in the refrigerator for up to 5 days.
Creative Toppings & Sauce Swaps
Switch up your pesto pizza with fun variations! Try sun-dried tomato pesto or spinach-walnut pesto for a twist. For toppings, add roasted red peppers, artichoke hearts, or caramelized onions. If you’re feeling adventurous, swap mozzarella for goat cheese or burrata for a creamy finish.
Perfect Pairings for Your Pizza
Serve your pesto pizza with a fresh arugula salad tossed in lemon vinaigrette for a light contrast. Pair it with a glass of crisp white wine, like Pinot Grigio, or a refreshing sparkling water with lemon. For a heartier meal, add a side of garlic breadsticks or minestrone soup.
Storage & Reheating Tips
Store leftover pizza in an airtight container in the fridge for up to 5 days. To reheat, place slices on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or use a skillet on medium heat for a crispy crust. Avoid microwaving to keep the texture intact.
Time-Saving Hacks
Short on time? Use store-bought pesto and pre-made pizza dough to cut prep time significantly. If making homemade dough, prepare it a day ahead and let it rise in the fridge overnight. For quicker assembly, pre-chop toppings and grate cheese in advance.
Equipment Tips for Pizza Perfection
For the best results, use a pizza stone or baking steel to achieve a crispy crust. If you don’t have one, a rimmed baking sheet works well too. A pizza peel dusted with cornmeal makes transferring the dough easier, and a sharp pizza cutter ensures clean slices.
Pesto Pizza (Easy Recipe)
Ingredients
Basil Pesto
- 1 cup fresh basil leaves 30g
- 3 Tablespoons pine nuts 24g
- 3 Tablespoons freshly grated or shredded parmesan cheese 12g
- 2 small cloves garlic
- 3 Tablespoons olive oil 45ml
- 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 olive oil 15ml, divided
- 1 Tablespoon cornmeal 8g
- 1 and 1/2 cups shredded mozzarella cheese 6 ounces or 180g
- 1/2 cup halved cherry tomatoes or sliced tomatoes 75g, optional
- 1/4 cup chopped fresh basil 12g
- optional for garnish extra pesto, sprinkle of shredded parmesan cheese and/or red pepper flakes
Instructions
- Pesto: Pulse the basil, pine nuts, parmesan cheese, and garlic together in a food processor or blender. Scrape down the sides and then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt or lemon juice) if desired. I always add a pinch of pepper. Cover and refrigerate until ready to use. Yields just over 1/2 cup.
- Dough: Prepare pizza dough through step 3. If using store-bought frozen pizza dough, make sure it’s thawed.
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza in the next step. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- Shape the dough: When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half the dough for another time—see freezing instructions in the pizza dough recipe. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly and let it rest for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you gather the pizza toppings.
- Top the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Spread 1/2 cup pesto on the dough and top evenly with mozzarella cheese and tomatoes. Add a light sprinkle of salt and pepper on top.
- Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven and sprinkle the chopped fresh basil all over the top of the hot pizza. If desired, add a drizzle of pesto (if you have any left) and/or a sprinkle of red pepper flakes and parmesan cheese.
- Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator for up to 5 days. Freezing and reheating instructions below.