Why You’ll Love This Recipe
This recipe is quick, versatile, and packed with bold flavor. The pesto adds a bright, aromatic element that pairs beautifully with cheese and a variety of toppings. It’s easy to customize and perfect for weeknight dinners, gatherings, or whenever you want something a little different from classic pizza.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pizza dough (store-bought or homemade)
1/2 cup pesto sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 tablespoon olive oil
Pinch of salt and black pepper
Directions
- Preheat your oven to 450°F (230°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the dough to a baking sheet or pizza stone.
- Spread pesto sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle mozzarella cheese evenly on top, followed by parmesan cheese.
- Add cherry tomatoes and red onion slices.
- Drizzle lightly with olive oil and season with salt and black pepper.
- Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven, let cool slightly, then slice and serve.
Servings and timing
This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Total Time: 25 minutes
Variations
Add grilled chicken or shrimp for extra protein.
Use burrata or goat cheese for a creamier topping.
Include mushrooms, spinach, or zucchini for more vegetables.
Add a drizzle of balsamic glaze after baking for a sweet contrast.
Use a whole wheat or cauliflower crust for a different base.
Storage/Reheating
Store leftover pesto pizza in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven at 350°F (175°C) for about 8 to 10 minutes or until heated through. You can also use a skillet to reheat and keep the crust crispy. Avoid microwaving if possible, as it may soften the crust.
Freezing is possible for up to 1 month, though the texture is best when fresh.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works well and saves time.
What cheese works best with pesto pizza?
Mozzarella is classic, but parmesan, goat cheese, or burrata are great additions.
Can I make the dough from scratch?
Yes, homemade dough adds great flavor and texture.
How do I prevent the pizza from getting soggy?
Avoid using too much pesto and bake at a high temperature.
Can I make it vegan?
Yes, use dairy-free cheese and vegan pesto.
What toppings go well with pesto?
Tomatoes, chicken, mushrooms, spinach, and olives all pair well.
Can I cook this on a pizza stone?
Yes, a pizza stone helps create a crispier crust.
How do I get a crispy crust?
Preheat the oven well and avoid overloading with toppings.
Can I add fresh herbs after baking?
Yes, fresh basil or arugula adds a nice finishing touch.
Is pesto pizza served hot or cold?
It’s best served hot, but can also be enjoyed at room temperature.
Conclusion
Pesto pizza is a delicious and creative alternative to traditional pizza, offering a burst of fresh, herby flavor in every bite. Easy to customize and quick to prepare, it’s a great way to elevate your pizza night with something vibrant and satisfying.
PrintPesto Pizza
Pesto pizza is a fresh and flavorful twist on classic pizza, featuring a vibrant pesto base, melted cheese, and colorful toppings. It’s a quick and delicious option for an easy homemade meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 pizza dough (store-bought or homemade)
- 1/2 cup pesto sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon olive oil
- Pinch of salt and black pepper
Instructions
- Preheat your oven to 450°F (230°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the dough to a baking sheet or pizza stone.
- Spread pesto sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle mozzarella cheese evenly on top, followed by parmesan cheese.
- Add cherry tomatoes and red onion slices.
- Drizzle lightly with olive oil and season with salt and black pepper.
- Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven, let cool slightly, then slice and serve.
Notes
- Avoid overloading with pesto to prevent a soggy crust.
- Add grilled chicken or vegetables for extra toppings.
- Use a pizza stone for a crispier crust.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven or skillet for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 25 mg
