This is homemade pesto pizza, the unassuming and very green, nutty, garlicky version of tomato sauce-topped pizza. Use fresh homemade pesto and top with mozzarella cheese and any other pizza toppings you enjoy. I like to finish it off with fresh basil, plus a sprinkle of red pepper flakes right before serving.
The recipe below includes a small batch homemade pesto recipe that yields about 1/2 cup, which is just enough for 1 pizza. You need a food processor or blender to make it. If you love pesto and want extras, make a double batch, which is basically the recipe on my homemade pesto page. You can, of course, use your own favorite recipe for pesto or a jar of quality store-bought pesto.
Ingredients You Need & Optional Additions
You’ll find a lot of these same ingredients/flavors in my pesto pull-apart bread, and this 25-minute creamy pesto shrimp.
Do I Have to Make This Pesto Pizza Round?
If you’re looking for more fresh dinner recipes, try this bruschetta chicken, honey garlic soy glazed salmon, and BBQ chicken pizza.
Easy Pesto Pizza Recipe
Ingredients You’ll Need
Instructions
- Pulse the basil, pine nuts, parmesan cheese, and garlic together in a food processor or blender. Scrape down the sides and then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt or lemon juice) if desired. I always add a pinch of pepper. Cover and refrigerate until ready to use. Yields just over 1/2 cup.
- Prepare pizza dough through step 3. If using store-bought frozen pizza dough, make sure it’s thawed.
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza in the next step. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half the dough for another time—see freezing instructions in the pizza dough recipe. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly and let it rest for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you gather the pizza toppings.
- Using your fingers, push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Spread 1/2 cup pesto on the dough and top evenly with mozzarella cheese and tomatoes. Add a light sprinkle of salt and pepper on top.
- Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven and sprinkle the chopped fresh basil all over the top of the hot pizza. If desired, add a drizzle of pesto (if you have any left) and/or a sprinkle of red pepper flakes and parmesan cheese.
- Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator for up to 5 days. Freezing and reheating instructions below.
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