Pesto Pizza

I fell in love with pesto pizza when I visited Italy in the summer. In Liguria, I found a small pizzeria that made the most amazing pesto pizza. I was determined to make my own version at home after that.

A freshly made pesto pizza is irresistible, especially when topped with a vibrant green pesto sauce. Pesto pizza is a tasty twist on a classic dish, providing a burst of flavor that delights the taste buds. If you’re looking to experiment in the kitchen and create your own pesto pizza, you’re in the right spot! This article will guide you through the process of making the perfect pesto pizza and provide valuable tips to ensure success.

The Recipe: Pesto Pizza Perfection

Ingredients:

For the Pesto:

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts (toasted)
1/2 cup extra virgin olive oil
2 cloves garlic
Salt and pepper to taste

For the Pizza Dough:

1 teaspoon sugar
1 envelope instant dry yeast (2 1/4 teaspoons)
3 1/2 to 4 cups bread flour, plus more for rolling
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil
2 teaspoons kosher salt

For the Toppings:

Fresh mozzarella cheese, sliced
Cherry tomatoes, halved
Fresh arugula
A sprinkle of red pepper flakes (optional)

How To Make Pesto Pizza

Making the Pesto:

Blend the Ingredients: Put basil leaves, toasted pine nuts, grated Parmesan, and garlic in a food processor. Blend until finely chopped.
Toast the Pine Nuts: Begin by toasting the pine nuts in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant, then set them aside to cool.
Add Olive Oil: While the processor is on, slowly add the olive oil until the pesto becomes smooth. Add salt and pepper to your liking. Put it aside.

Preparing the Dough:

Mix the Dry Ingredients: In a large bowl, combine the bread flour, sugar, yeast, and kosher salt.
Add Water and Oil: Slowly pour the warm water and olive oil into the dry ingredients. Stir until a rough dough is formed.
Knead the Dough: Move the dough to a floured surface and knead it for around 10 minutes until it is smooth and stretchy.
Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.

Assembling the Pizza:

Preheat the Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Roll Out the Dough: Deflate the dough that has risen and split it into two equal parts. Roll out each part into a thin, circular pizza crust on a floured surface.
Add the Pesto: Spread a generous layer of pesto over the dough, leaving a small border around the edges.
Top with Mozzarella: Place the fresh mozzarella slices on top of the pesto in an even layer.
Add Cherry Tomatoes: Place the halved cherry tomatoes evenly over the cheese.
Bake the Pizza: Gently move the pizza onto the heated pizza stone or baking sheet. Cook for 10-12 minutes, until the crust turns golden and the cheese bubbles and browns slightly.
Finish with Arugula: When the pizza is done baking, put some fresh arugula and a pinch of red pepper flakes on top if you want it spicy.

Success Tips for Pesto Pizza:

Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh basil for the pesto, ripe cherry tomatoes, and good-quality cheeses will elevate your pizza.
Preheat Your Oven and Pizza Stone: Preheating ensures that your pizza cooks evenly and develops a crisp crust. If you have a pizza stone, preheat it along with the oven for a crispy bottom crust.
Don’t Overload the Pizza: While it may be tempting to pile on the toppings, less is often more when it comes to pizza. Overloading it can result in a soggy crust and uneven cooking.
Watch the Oven: Keep an eye on your pizza as it bakes. Oven temperatures vary, so the cooking time may need to be adjusted slightly depending on your oven.
Experiment with Toppings: While the classic combination of pesto, mozzarella, tomatoes, and olives is delicious, feel free to get creative with your toppings. Try adding grilled chicken, artichoke hearts, or sun-dried tomatoes for a unique twist.
Let it Rest Before Slicing: Allow your pizza to cool for a few minutes before slicing. This helps the cheese set slightly, making it easier to cut without all the toppings sliding off.

Variations in Recipe

The beauty of pesto pizza lies in its versatility. Feel free to experiment with different types of pesto, cheeses, and toppings to create your own unique pizzas.

Here are some additional topping ideas: