Pesto Pizza

A vibrant, garlicky homemade pesto pizza loaded with stretchy mozzarella and fresh basil — no tomato sauce needed. This weeknight-friendly recipe comes together in under 30 minutes and tastes better than delivery.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 29

Course Italian-American

Cuisine Main Course

Servings

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.

Notes

Storage: Refrigerate leftover slices in an airtight container for up to 4 days. Reheat in a skillet over medium heat for best results.

Substitution: Can't find pine nuts? Walnuts, sunflower seeds, or pepitas all work beautifully in the pesto.

Pro Tip: If your dough keeps shrinking as you stretch it, cover it and let it rest for 5–10 minutes — this relaxes the gluten and makes shaping much easier.

Keyword vegetarian