Pesto Pizza
This post may contain affiliate links. Read my full disclosure policy. Give pizza night an upgrade with this crispy, cheesy, flavor-packed pesto pizza—it’s easy to make and feels a little more special than the usual. For me, a good pesto pizza should have bold, front-and-center pesto flavor. I don’t want just a subtle hint of basil, garlic, Parmesan, and olive oil—I want those flavors to really shine. The trick is to spread a generous layer of pesto before baking, then top it with even more when the pizza comes out of the oven. This pesto pizza isn’t just packed with flavor; it also looks gorgeous and feels a little more special than your average pie. I’ve included a recipe for homemade pizza dough, but don’t feel pressured—store-bought works just as well for a weeknight dinner. Same goes for the pesto sauce: homemade is great, but if you’re short on time, store-bought works perfectly too. “My husband said it was the best pizza he’s had. So fresh tasting!” Step 1: Make the Dough In a mixer fitted with the dough hook (or a large bowl if you’d like to make it by hand), combine the flour, yeast, salt, olive oil, and water. Mix until the dough comes together, then increase the speed and knead for about 5 minutes, until the dough is smooth and elastic. Flour your hands if necessary, and transfer the dough to a lightly oiled large bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1½ hours. When the dough has risen, punch it down and place on a lightly floured surface. Cut it in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes—the dough will rise a bit. Lightly dust a work surface with flour, and then pat and stretch the rested dough into two 12×8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the prepared baking sheet. Then press the dough out again so that it almost touches the edges of the pan. Step 2: Assemble and Bake the Pizzas Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate or cutting board to drain the juices. This step prevents the tomatoes from releasing too much moisture in the oven, which can make the pizza soggy. Spread ⅓ cup of the pesto evenly over the pizzas, leaving a 1-inch border. Bake the pizzas on the bottom rack for 4 minutes. This gives the crust a head start to crisp up—adding the cheese too early can cause it to brown before the crust is fully baked. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the drained tomato slices, Parmigiano-Reggiano, salt, and pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board and drizzle with the with remaining pesto. Sprinkle with fresh basil, then cut into slices and serve. Enjoy! You May Also Like RecipeComments (122)Add Comment Recipe Comments (122) Add Comment Pesto Pizza with Fresh Tomatoes & Mozzarella Ingredients For the Pizza Dough 3 cups all-purpose flour, spooned into measuring cup and leveled-off 2 tablespoons extra virgin olive oil 2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note) 1¾ teaspoons salt 1 cup warm water 2 teaspoons cornmeal, for dusting the pan 3 cups all-purpose flour, spooned into measuring cup and leveled-off 2 tablespoons extra virgin olive oil 2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note) 1¾ teaspoons salt 1 cup warm water 2 teaspoons cornmeal, for dusting the pan For the Topping ½ cup good quality store-bought or homemade pesto, divided 8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated 2 vine-ripened tomatoes ¼ cup grated Parmigiano-Reggiano ¼ teaspoon salt Freshly ground black pepper ¼ cup gently packed fresh basil leaves, torn ½ cup good quality store-bought or homemade pesto, divided 8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated 2 vine-ripened tomatoes ¼ cup grated Parmigiano-Reggiano ¼ teaspoon salt Freshly ground black pepper ¼ cup gently packed fresh basil leaves, torn Instructions Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit). Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices. Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan. Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe. Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching. Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit). Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices. Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan. Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe. Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching. Pair with Nutrition Information Powered by Calories: 950 Fat: 57g Saturated fat: 10g Carbohydrates: 80g Sugar: 3g Fiber: 6g Protein: 32g Sodium: 1663mg Cholesterol: 60mg Calories: 950 Fat: 57g Saturated fat: 10g Carbohydrates: 80g Sugar: 3g Fiber: 6g Protein: 32g Sodium: 1663mg Cholesterol: 60mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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