There’s something magical about the moment a hot pesto pizza comes out of the oven — that rush of fragrant basil, melted mozzarella, and golden, crispy crust. This homemade pesto pizza skips the tomato sauce entirely and lets a vibrant, garlicky basil pesto do all the heavy lifting. Whether it’s a busy weeknight or a lazy weekend, this recipe is your new go-to for pizza night.
I’ve been making this version for a while now, and I love how the fresh pesto sauce transforms an otherwise simple pie into something that feels completely gourmet. If you’ve never tried making your own pizza dough, this recipe is the perfect excuse — but store-bought works just as well.
Why You’ll Love This Recipe
- ✅ Ready in under 30 minutes (with store-bought dough)
- ✅ No tomato sauce needed — pesto is the star
- ✅ Crowd-pleasing and family-friendly — even picky eaters love it
- ✅ Easily customizable with your favorite toppings
- ✅ Budget-friendly and better than takeout
Ingredients
For the Basil Pesto
- 1 cup fresh basil leaves (lightly packed)
- 3 tablespoons walnuts (or pine nuts)
- 3 tablespoons freshly grated Parmesan cheese
- 2 garlic cloves, roasted or raw
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
For the Pizza
- 1 lb (450g) pizza dough, homemade or store-bought
- 1 tablespoon olive oil, divided
- 1 tablespoon cornmeal (for the pan)
- 1½ cups (180g) shredded mozzarella cheese
- ½ cup cherry tomatoes, halved (optional)
- 1 cup fresh baby spinach (optional topping)
- ¼ cup fresh basil leaves, for garnish
- Red pepper flakes and extra Parmesan, for serving
Step-by-Step Instructions
- Make the pesto. Add the basil, walnuts, Parmesan, and garlic to a food processor. Pulse until roughly chopped. With the motor running, drizzle in the olive oil, lemon juice, salt, and pepper. Blend until smooth but slightly textured. Taste and adjust seasoning. Set aside. 💡 Pro Tip: Roasting the garlic first gives you a mellower, sweeter flavor. Simply wrap a whole head in foil with a drizzle of oil and roast at 375°F (190°C) for 40 minutes.
- Preheat your oven to 475°F (245°C). Let it heat for at least 15–20 minutes. Lightly grease a pizza pan or large baking sheet with ½ tablespoon of olive oil, then dust with cornmeal.
- Shape the dough. On a lightly floured surface, press the dough into a disc and stretch it gently into a 12-inch circle, about ½ inch thick. Transfer to the prepared pan and crimp the edges to form a crust rim. 💡 Pro Tip: If the dough keeps snapping back, cover it with a clean towel and let it rest for 5–10 minutes before continuing.
- Top the pizza. Using your fingertips, dimple the surface of the dough to prevent air bubbles. Brush with the remaining ½ tablespoon of olive oil. Spread all the pesto evenly over the dough, leaving a small border. Scatter the mozzarella cheese on top, then add the spinach and cherry tomatoes if using.
- Bake for 14–16 minutes, or until the crust is deep golden brown and the cheese is bubbly with lightly browned spots.
- Finish and serve. Remove from the oven and immediately scatter fresh basil over the top. Add a pinch of red pepper flakes and a light dusting of extra Parmesan if you like. Slice and serve hot.
Expert Tips & Variations
- Nut-free pesto: Swap walnuts for sunflower seeds or pepitas — they blend beautifully and keep the same creamy texture.
- Add protein: Top with cooked shredded chicken or sliced turkey sausage before baking for a heartier pizza. Our Chicken Pesto Flatbread uses a similar idea!
- Cheese swap: Mix in some provolone or fontina with the mozzarella for extra depth. Fresh mozzarella slices also work wonderfully.
- Storage: Leftover pizza keeps well in the fridge for up to 4 days. Reheat slices in a skillet over medium heat (covered) for a crispy-bottomed result.
- Freeze it: Fully baked and cooled slices can be wrapped tightly and frozen for up to 2 months.
Serving Suggestions
- Serve alongside a bright Celery Salad or a simple Greek Pasta Salad for a complete meal.
- Pair with a bowl of Tomato Soup for a cozy, dip-worthy dinner combo.
- Drizzle a little balsamic glaze over the finished pizza right before serving — it adds a sweet tang that takes everything up a notch 🍋.
FAQ
Can I use store-bought pesto?
Absolutely! A quality jar of pesto works great here. Look for one made with real basil and olive oil for the best flavor.
What other toppings work well on pesto pizza?
Sliced mushrooms, roasted red peppers, fresh spinach, sun-dried tomatoes, or even caramelized onions are all fantastic. Check out our Birria Pizza for another fun topping idea!
Can I make this pizza ahead of time?
You can make the pesto up to 3 days in advance and keep it refrigerated. You can also shape and top the pizza, then refrigerate it for up to 1 hour before baking.
How do I get a crispier crust?
Don’t skip the cornmeal on the pan — it adds crunch and prevents sticking. You can also bake on the lowest oven rack for an even crispier bottom.
Is this recipe vegetarian?
Yes! As written, this pesto pizza is 100% vegetarian. Just make sure your Parmesan is made with vegetarian rennet if that’s important to you.
Pesto Pizza
Ingredients
For the Basil Pesto:
- 1 cup fresh basil leaves lightly packed
- 3 tablespoons walnuts or pine nuts
- 3 tablespoons freshly grated Parmesan cheese
- 2 garlic cloves roasted or raw
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- Freshly cracked black pepper to taste
For the Pizza:
- 1 lb 450g pizza dough, homemade or store-bought
- 1 tablespoon olive oil divided
- 1 tablespoon cornmeal
- 1½ cups 180g shredded mozzarella cheese
- ½ cup cherry tomatoes halved (optional)
- 1 cup fresh baby spinach optional
- ¼ cup fresh basil leaves for garnish
- Red pepper flakes and extra Parmesan for serving
Instructions
- Make the pesto: Add basil, walnuts, Parmesan, and garlic to a food processor. Pulse until roughly chopped. With the motor running, drizzle in olive oil, lemon juice, salt, and pepper. Blend until smooth. Taste and adjust seasoning. Set aside.
- Preheat your oven to 475°F (245°C) and let it heat for at least 15–20 minutes. Grease a pizza pan or baking sheet with ½ tablespoon olive oil and dust with cornmeal.
- Shape the dough: On a lightly floured surface, stretch the dough into a 12-inch circle about ½ inch thick. Transfer to the pan and crimp the edges to form a rim.
- Top the pizza: Dimple the dough surface with your fingertips. Brush with the remaining olive oil. Spread all the pesto evenly, then add mozzarella, spinach, and cherry tomatoes.
- Bake for 14–16 minutes until the crust is deep golden brown and the cheese is bubbly.
- Finish and serve: Scatter fresh basil over the hot pizza. Add red pepper flakes and extra Parmesan if desired. Slice and serve immediately.