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Pesto Pizza Recipe

Pesto Pizza Recipe

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Jump to Recipe· 4.8 from 120 reviews

Prepare your taste buds for a fresh, vibrant twist on pizza night with this irresistible Pesto Pizza! Fragrant homemade basil pesto, creamy mozzarella, sweet burst cherry tomatoes, and billowy crust come together in a celebration of color and flavor you’ll want to make again and again.

Why You’ll Love This Recipe

  • Vibrant Flavor: This pesto pizza brings together aromatic basil, zippy garlic, and savory parmesan for a distinctively fresh and herbaceous bite.
  • Crispy Yet Chewy Crust: A dusting of cornmeal and a hot oven guarantee a pizza with perfect texture—crunchy on the edges, soft in the middle.
  • Highly Customizable: Whether you prefer it veggie-packed or loaded with your favorite protein, this recipe adapts beautifully to what you love and have on hand.
  • A Feast for the Eyes: The gorgeous swirl of bright green pesto, melty cheese, and juicy tomatoes will make your dinner table look like pure edible art.
Pesto Pizza Recipe - Recipe Image this Recipe

Ingredients You’ll Need

Everything you need for amazing pesto pizza can be found at most grocery stores, and each ingredient truly pulls its own weight. From the peppery basil to the stretchy mozzarella, you’ll taste (and see) the magic each component brings to the final pie.

  • Fresh Basil Leaves: The hero of pesto, basil gives the sauce its signature flavor and bold green color—be sure to use fresh, not dried.
  • Pine Nuts: These creamy, buttery nuts add body and a subtle richness to the pesto. Toast them for an extra layer of flavor!
  • Parmesan Cheese: Adds a salty, nutty depth both in the pesto and as an optional finishing sprinkle on your pizza.
  • Garlic Cloves: Garlic brings sharpness and complexity—fresh is best, but you can use jarred in a pinch.
  • Olive Oil: The glue that binds your pesto, it also brings moisture and silkiness to both sauce and crust.
  • Lemon Juice: A little brightness wakes up the basil and rounds out the pesto’s flavors.
  • Salt & Pepper: For seasoning both pesto and the pizza, don’t forget a good pinch of each!
  • Pizza Dough: Go homemade or grab your favorite store-bought dough—just make sure it’s fully thawed and ready to shape.
  • Cornmeal: Sprinkled onto your pan, this gives the crust that extra crunch and a hint of nutty flavor.
  • Shredded Mozzarella Cheese: Essential for meltiness—feel free to use a blend or slices of fresh mozzarella for a gourmet touch.
  • Cherry Tomatoes: Their juicy sweetness pairs beautifully with the pesto and cheese, but feel free to skip or swap in your favorite!
  • Fresh Basil for Garnish: A scattering of basil after baking adds color and that unmistakable fresh aroma.
  • Optional Garnishes: More pesto drizzle, parmesan, or red pepper flakes for a little heat—dress up your pesto pizza just the way you like.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of pesto pizza is how easy it is to put your own twist on it. Whether you’re swapping cheeses, adding veggies, or making it gluten-free, this pizza is endlessly adaptable to suit your appetite or what’s in your fridge.

  • Different Cheeses: Try goat cheese, provolone, or dollops of ricotta alongside (or in place of) mozzarella for extra creaminess and tang.
  • Add Protein: Top your pesto pizza with cooked shredded chicken, crispy bacon, or slices of pepperoni before baking for a hearty meal.
  • Fresh Veggies Galore: Swap or supplement the tomatoes with sautéed mushrooms, sweet peppers, spinach, or even thin strips of zucchini.
  • Make it Nut-Free: Use toasted sunflower seeds or omit the nuts entirely in your pesto for a delicious allergy-friendly option.
  • Whole Wheat Crust: Use a whole wheat pizza dough for a nutty flavor and a bit more fiber without sacrificing chewiness.

How to Make Pesto Pizza

Step 1: Make the Basil Pesto

Start by pulsing your fresh basil, pine nuts, parmesan, and garlic in a food processor or blender. Scrape down the sides as you go, then slowly add olive oil, lemon juice, and a pinch of salt. Blend until it forms a thick, vibrant sauce. Taste and add more lemon, salt, or pepper if you like, then pop the pesto in the fridge until it’s pizza time. (Trust me, a little spoonful now is hard to resist!)

Step 2: Prep and Shape the Pizza Dough

If you’re using homemade dough, prep through the third rise. For store-bought, ensure it’s fully thawed. While your oven heats up (475°F is key!), coat your baking sheet or pizza pan with olive oil and sprinkle it generously with cornmeal. This not only prevents sticking but guarantees a dreamy, crunchy crust. Flatten and stretch your dough on a lightly floured surface, working it into a 12-inch round—don’t stress if it’s not a perfect circle! If the dough resists, give it a quick rest to chill out.

Step 3: Top Your Pizza

Once your dough is shaped and resting on the pan, use your fingertips to dimple the surface (this keeps big bubbles at bay). Brush the dough with a bit of olive oil, then spread an even layer of basil pesto all the way to the edges. Sprinkle generously with mozzarella cheese, add your cherry tomatoes, and a final light dusting of salt and pepper. This is where the pesto pizza magic really comes together!

Step 4: Bake to Goldenness

Bake the pizza in your hot oven for 14–15 minutes, or until the crust is deep golden brown and the cheese is bubbling merrily. The aroma might just pull everyone into your kitchen before the timer dings!

Step 5: Finishing Touches

Sprinkle chopped fresh basil over the hot pizza for a burst of color and freshness. Drizzle on extra pesto, a dusting of parmesan, or red pepper flakes for more personality. Slice, serve immediately, and watch how quickly this pesto pizza disappears from the table.

Pro Tips for Making Pesto Pizza

  • Master Your Oven Heat: Let your oven—and any pizza stone—preheat for at least 15–20 minutes to ensure a crispy, golden crust every time.
  • Basil Pesto Consistency: If your pesto seems thick, thin it out with a little more olive oil to make it easier to spread and avoid soggy patches.
  • Stretch, Don’t Roll: Use your hands to gently stretch the dough instead of using a rolling pin for a more airy, pizzeria-style texture.
  • Don’t Overload: Less is more with toppings—too much can weigh down the crust and keep the bottom from crisping up just right.

How to Serve Pesto Pizza

Pesto Pizza Recipe - Recipe Image

Garnishes

Right out of the oven, pesto pizza craves just a few finishing flourishes: bright fresh basil leaves, a little extra parmesan, or maybe a drizzle of even more vibrant pesto. For those who love a little heat, a pinch of red pepper flakes scattered across the top takes flavors up a notch. You can also add a swirl of high-quality olive oil for a glossy, restaurant-worthy finish.

Side Dishes

Pesto pizza pairs perfectly with a simple arugula salad tossed in lemony vinaigrette, a bowl of minestrone soup, or a platter of roasted or grilled vegetables. For a cozy gathering, add a rustic loaf of bread or some marinated olives on the side to round out the meal.

Creative Ways to Present

For something extra special, slice your pesto pizza into slim triangles or rustic squares and arrange on a board with piles of fresh basil, tomato, and cheese for a build-your-own pizza night. Mini pizzas or appetizer-sized bites are perfect for parties. Or serve with dipping sauces like garlic aioli or balsamic glaze for a fun interactive meal.

Make Ahead and Storage

Storing Leftovers

Leftover pesto pizza holds up beautifully when stored tightly covered in the fridge for up to 5 days. Place slices in an airtight container or wrap with plastic wrap to keep them from drying out. The bright flavors mellow and meld overnight, making for an irresistible cold snack or an easy next-day lunch.

Freezing

Pesto pizza freezes wonderfully, whether whole or sliced. Let the pizza cool completely, then wrap tightly in plastic and place in a freezer-safe bag or container. It’ll keep in the freezer for up to 3 months. The homemade dough can also be frozen—just follow the directions and thaw thoroughly before shaping.

Reheating

For best results, reheat leftover pizza in a 350°F (175°C) oven, covered lightly with foil to keep it from over-browning. Bake for about 10 minutes per slice (or 15–20 for a whole pizza) to bring back that crisp bottom. A quick zap in the microwave works in a pinch, but the crust will be softer.

FAQs

  1. Can I use store-bought pesto for this pizza?

    Absolutely! While homemade pesto offers unbeatable freshness, your favorite store-bought pesto is a fantastic shortcut—just look for one with plenty of basil and real parmesan for best results.

  2. Can I make this pesto pizza gluten-free?

    Yes, simply use your preferred gluten-free pizza dough (homemade or store-bought) and follow the recipe as usual. Everything else, including the homemade basil pesto, is naturally gluten-free.

  3. What should I do if my pizza crust keeps shrinking when I stretch it?

    If your dough snaps back, let it rest—cover lightly and give it 5–10 minutes to relax. The gluten needs time to loosen up, making it much easier to stretch into a perfect pizza base.

  4. Can I add other toppings to my pesto pizza?

    Absolutely! Pesto pizza welcomes roasted veggies, cooked chicken, spinach, sliced peppers, artichokes, or extra cheese—just avoid overloaded toppings so your crust bakes up golden and crisp.

Final Thoughts

If you’re searching for a dinner that’s fun to make, stunning to serve, and bursting with sunny, garden-fresh flavor, this pesto pizza is an absolute must-try. Don’t be surprised when it becomes a new favorite in your home—so gather your ingredients and treat yourself to a slice of pure, herby bliss!

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Pesto Pizza Recipe

Pesto Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 120 reviews
  • Author: Emily
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 25 minutes
  • Yield: One 12-inch pizza
  • Category: Main Course
  • Method: Bake
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This Pesto Pizza recipe combines the freshness of homemade basil pesto with gooey melted mozzarella cheese on a crispy pizza crust. Perfect for a delicious and satisfying meal!

Ingredients

Units Scale

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
  • 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

Instructions

  1. Pesto: Pulse basil, pine nuts, parmesan, and garlic. Add olive oil, lemon juice, salt, and pepper. Refrigerate.
  2. Dough: Prepare pizza dough. Preheat oven to 475°F. Grease baking sheet, sprinkle with cornmeal.
  3. Shape the dough: Divide, flatten, shape into a 12-inch circle with a rim.
  4. Top the pizza: Brush olive oil, spread pesto, add mozzarella, tomatoes, salt, and pepper.
  5. Bake: Bake for 14–15 minutes until golden. Sprinkle chopped basil on top.
  6. Serve: Slice and serve hot.

Notes

  • Freezing Instructions: Freeze baked and cooled pizza or pizza slices. Thaw and reheat as needed.
  • Special Tools: Food Processor, Pizza Pan, Pastry Brush, Pizza Cutter
  • Whole Wheat Pizza Dough: Feel free to use whole wheat pizza dough instead.
  • Pesto: Use homemade or store-bought pesto.
  • Garlic: Substitute with minced garlic if needed.
  • Cheese: Use your favorite shredded cheese.
  • Other Toppings: Customize with your preferred toppings.

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 250
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 25mg

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