Homemade Pesto Pizza

This vibrant pesto pizza transforms simple ingredients into a restaurant-quality dish that will make you forget about delivery forever. The combination of fresh pesto, melty mozzarella, and juicy tomatoes creates a perfect balance of flavors that will transport you straight to Italy.

I first made this pesto pizza when my herb garden was overflowing with basil, and it has since become our Friday night tradition. My children now request "green pizza" weekly and even help spread the pesto.

Ingredients

• Pizza dough: Use store bought for convenience or homemade for extra flavor. The texture should be elastic and slightly tacky.
• Olive oil: Adds richness and helps create a crispy crust. Use extra virgin for the best flavor.
• Homemade pesto: The star of the show providing bright herbaceous flavor. Fresh made tastes significantly better than jarred.
• Mozzarella cheese: Creates that perfect pizza pull. Fresh or low moisture both work well here.
• Fresh tomato: Adds juicy sweetness that balances the savory pesto. Choose firm ripe tomatoes.
• Dried oregano: Provides classic Italian flavor that enhances the pesto. Mediterranean oregano offers the most authentic taste.
• Kosher salt: Enhances all flavors. The larger crystals provide perfect distribution.

Step-by-Step Instructions

Preheat Your Oven:

Heat oven to 550 degrees F or as high as your oven will go. A hot oven is crucial for achieving that perfect crispy yet chewy pizza crust that rivals your favorite pizzeria.

Shape The Dough:

Gently press dough into a circle and transfer between your hands with a slapping motion to stretch it into a 12 to 14 inch round. This technique prevents tearing while creating an even thickness throughout the crust.

Prepare The Crust:

Transfer the dough to a pizza pan and poke all over with a fork to prevent bubbling. Brush the entire surface with olive oil which creates a barrier between the sauce and dough, preventing sogginess.

Par-bake The Crust:

Bake the prepared crust for 3 to 5 minutes. This initial baking ensures the center gets fully cooked without burning the toppings.

Add The Pesto Base:

Remove from oven and spread pesto across the partially baked crust, leaving about an inch around the perimeter for a proper crust to form. The heat from the crust will release the aromatic oils in the pesto.

Layer The Cheese:

Distribute mozzarella evenly across the pizza. Ensure even coverage for that perfect cheese pull with every bite.

Add Fresh Tomatoes:

Place tomato slices on top of the cheese layer. These will roast slightly in the oven, concentrating their sweet flavor.

Season The Pizza:

Sprinkle dried oregano and a generous pinch of kosher salt across the entire pizza. This final seasoning makes all the flavors pop.

Final Touch:

Brush the exposed crust with additional olive oil which will help achieve that beautiful golden brown color and crisp texture.

Complete The Baking:

Return to oven and bake for 8 to 10 minutes until the cheese is bubbling and the crust is a deep golden brown. Watch carefully in the last few minutes to prevent burning.

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The pesto is truly the heart of this recipe. I discovered that toasting the pine nuts before blending them into the pesto creates a depth of flavor that makes this pizza extraordinary. My grandmother always said a good pizza is about balance, and the nutty pesto with sweet tomatoes achieves exactly that.

Make It Your Own

This pesto pizza serves as a wonderful base for customization. Try adding grilled chicken for protein, artichoke hearts for tanginess, or even thinly sliced prosciutto added after baking for a salty contrast. My family loves adding roasted red peppers which provide a sweet smoky element that complements the basil beautifully.

Storage Solutions

Leftover pizza will keep in the refrigerator for up to 3 days when stored in an airtight container. For best results when reheating, place in a 350°F oven for about 10 minutes rather than using a microwave. This preserves the crispy texture of the crust. The pizza can also be frozen for up to 1 month simply wrap individual slices tightly in plastic wrap and then foil.

The History Behind Pesto Pizza

While traditional Italian pizza often features tomato sauce, pesto pizza originated in the Liguria region of Italy where basil grows abundantly. Originally considered a peasant food made with simple ingredients found locally, pesto pizza has evolved into a gourmet offering. In Italian homes, this variation is often called pizza al pesto and is typically served as a special summer treat when basil is at its peak freshness.

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Frequently Asked Questions

→ Can I use store-bought pizza dough instead of homemade?

Yes, you can absolutely use store-bought pizza dough instead of homemade. While the recipe mentions homemade dough as an option, it specifically states that 1 lb of any pizza dough will work perfectly for this pesto pizza.

→ Why do you par-bake the crust before adding toppings?

Par-baking the crust for 3-5 minutes helps ensure the center of the pizza cooks properly. This technique prevents a soggy middle, especially when using wet toppings like pesto. It also creates a barrier that keeps the toppings from making the dough too moist during the final bake.

→ Can I add other toppings to this pesto pizza?

Absolutely! While this pizza is delicious as-is, you can customize it with additional toppings like grilled chicken, artichoke hearts, roasted red peppers, pine nuts, or different cheeses like fresh burrata or goat cheese. Just be careful not to overload the pizza, which could prevent even cooking.

→ Why is the oven temperature so high at 550°F?

The high temperature of 550°F mimics the intense heat of professional pizza ovens, creating a perfect crust that's crispy on the outside while remaining tender inside. This high heat also ensures quick cooking (8-10 minutes total), which helps prevent the pesto and toppings from drying out.

→ Do I need to use a pizza pan or can I use a stone?

While the recipe mentions transferring the dough to a pizza pan, you can certainly use a pizza stone if you have one. Pizza stones actually provide better heat distribution and can create an even crispier crust. Just make sure to preheat the stone in the oven before sliding your prepared pizza onto it.

→ How thick should I make the crust?

The recipe suggests stretching the dough into a 12-14 inch circle, which will create a medium-thickness crust. If you prefer a thinner crust, you can stretch it to 14-16 inches. For a thicker crust, keep it closer to 10-12 inches in diameter and allow for slightly longer cooking time.