Pesto Pizza Recipe

If you’re ready for a twist on classic pizza that bursts with fresh, herbaceous flavors and simply oozes with melted cheese, let me introduce you to my absolute favorite Pesto Pizza. This pie is a feast for the senses—vivid green basil pesto, golden, bubbly mozzarella, juicy tomatoes, and a crisp, chewy crust—just the kind of meal that turns a regular night into something memorable.

Ingredients You’ll Need

The beauty of Pesto Pizza is that you don’t need a ton of ingredients, but each one truly shines. From the aromatic basil to the nutty Parmesan and creamy mozzarella, every element brings flavor and character to the final pie.

• Fresh Basil Leaves: This is where that pesto magic starts—choose bright, fragrant leaves for the best flavor.
• Pine Nuts: Their buttery richness gives traditional pesto that distinctive taste, but you can swap them if needed (see Variations!).
• Parmesan Cheese: Adds a salty-sweet kick and helps bind the pesto—freshly grated is best for texture and punch.
• Garlic: Just the right amount punches up the flavor without overpowering the other ingredients.
• Olive Oil: Go for extra-virgin here for a fruity, robust finish—this brings the pesto together and creates that lovely golden crust.
• Lemon Juice: A splash brings out the brightness of the basil and balances all the richness.
• Salt & Pepper: Enhance and intensify the flavors in both the pesto and the pizza itself.
• Pizza Dough: Homemade or store-bought, just make sure it’s soft, stretchy, and ready for a great bake.
• Cornmeal: Just a sprinkle keeps the crust crisp with a classic pizzeria-style bite.
• Mozzarella Cheese: Shredded is perfect for melting over the pesto, but fresh mozzarella or blends work beautifully too.
• Cherry Tomatoes (Optional): They add juicy pops of flavor and a gorgeous burst of color.
• Chopped Fresh Basil: Scattered right after baking, it’s the finishing touch of fragrance and freshness.
• Optional Garnishes: More pesto, a sprinkle of parmesan, or a little kick of red pepper flakes.

Variations

One of the best things about Pesto Pizza is how easy it is to adapt to your own tastes or pantry staples! Feel free to swap, add, or tweak—pizza’s the ultimate blank canvas and this one is especially forgiving.

• Nuts Galore: If you’re out of pine nuts, try walnuts, almonds, or even pistachios in the pesto for new flavors and textures.
• Cheese Options: Go wild with cheese! Swap in fontina, provolone, goat cheese, or a little ricotta for adorable creamy pockets.
• Veggie Boost: Layer on sweet bell peppers, mushrooms, spinach, artichokes, or even thinly sliced red onion—whatever’s calling from your crisper.
• Protein Power: Add cooked shredded chicken, slices of pepperoni, or crispy prosciutto to take your Pesto Pizza from side dish to main event.
• Whole Wheat Crust: For a wholesome twist, use your favorite whole wheat pizza dough; the nutty flavor works beautifully with pesto.

How to Make Pesto Pizza

Step 1: Make the Basil Pesto

Start by whipping up your homemade pesto—it’s so quick and easy, but totally worth it! In a food processor or blender, pulse together the basil, pine nuts, Parmesan, and garlic. Scrape down the sides, then gradually add the olive oil, lemon juice, and salt. Blend until it’s mostly smooth—taste and adjust with more pepper, lemon, or oil as you like. Once you’ve tasted that fresh, zippy pesto, you’ll never look at jarred pesto the same way again! Store in the fridge until you’re ready to use it.

Step 2: Prepare Your Dough & Pan

If you’re making homemade dough, shape it as directed. If you’re going store-bought, make sure it’s completely thawed and ready to stretch. Let the dough relax while the oven preheats to a roaring 475°F (246°C); if you have a pizza stone, let it preheat as well for that irresistible crispy crust. Drizzle olive oil onto your pan, sprinkle with cornmeal (hello, crunch!), and get ready to shape your base.

Step 3: Shape the Pizza Crust

On a lightly floured surface, gently flatten the dough into a disc, then stretch it into a 12-inch circle about ½-inch thick. Pinch up the edges to create a pizzeria-worthy rim. If the dough’s fighting you, let it rest for 5–10 minutes to relax the gluten. Once shaped, transfer to your prepared pan or a cornmeal-dusted peel if using a stone. A few gentle dents with your fingers will keep the dough from bubbling as it bakes.

Step 4: Top That Pizza!

Brush the crust with the remaining olive oil. Spread a generous layer of your homemade pesto over the surface—don’t be shy! Scatter mozzarella cheese evenly over the top, then add halved cherry tomatoes for color and bursts of sweetness. Finish with a little salt and fresh cracked pepper.

Step 5: Bake to Golden Perfection

Bake the pizza for 14–15 minutes, or until the crust is golden and crisp and the cheese is bubbling. As soon as it comes out of the oven, shower with fresh chopped basil, and—if you’re feeling fancy—drizzle a little more pesto, parmesan, or add a flurry of red pepper flakes. Slice while hot and serve right away for the ultimate Pesto Pizza experience.

How to Serve Pesto Pizza

Garnishes

The final flourishes make all the difference! Sprinkle your Pesto Pizza with extra fresh basil, a generous dusting of grated parmesan, or a sprinkle of red pepper flakes for just the right amount of heat. A last drizzle of pesto or a swirl of olive oil adds indulgence and makes your pie look as irresistible as it tastes.

Side Dishes

This pizza pairs beautifully with a simple green salad—think arugula tossed with lemon and olive oil—or a platter of marinated olives. For something heartier, serve alongside roasted veggies or even a bowl of classic tomato soup for ultimate comfort.

Creative Ways to Present

Pesto Pizza is gorgeous on a wooden board, sliced into wedges for sharing at a casual gathering. Or, cut into small squares for elegant party bites at your next get-together. For a cozy dinner at home, let everyone customize a personal pie with their favorite toppings right at the table!

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Pizza is never a disappointment! Store cooled slices in an airtight container and stash them in the fridge. The flavors meld even more overnight, making for a super satisfying next-day lunch or snack.

Freezing

Have extra Pesto Pizza? Lucky you! Simply wrap individual slices tightly in plastic wrap, then pop them into a freezer-friendly bag or container. Frozen pizza will keep for up to 3 months—just be sure to thaw overnight in the fridge or at room temp before reheating.

Reheating

To recapture that just-baked magic, reheat slices in a 350°F (204°C) oven, wrapped loosely in foil until warmed through. For a quick fix, the microwave works too, but a short stint in the oven or toaster oven keeps the crust crisp and the cheese melty.

FAQs

Final Thoughts

Pesto Pizza is one of life’s simple joys—fresh, flavorful, and infinitely customizable. I can’t wait for you to try this recipe and experience how a swirl of basil, a sprinkle of cheese, and a golden crust can turn any day into something a little bit special. Make it once, and I guarantee you’ll be hooked!

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