Recipes › Bread & Pizza › Pesto Pizza Recipe

Pesto Pizza Recipe

Recipe by Pedro M. A. Neves

This authentic Italian pesto pizza combines a crispy, wood-fired style crust with vibrant basil pesto, fresh mozzarella, and pine nuts. The pizza showcases the simplicity of Italian cooking, where quality ingredients and proper technique transform humble elements into something extraordinary. Perfect for a weeknight dinner or entertaining guests, this pesto pizza delivers the bright, herbaceous flavors of Liguria in every bite.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 325ml (1.1 cups) warm water
• 7g (1.5 tsp) fine sea salt
• 5g (1 tsp) instant yeast
• 15ml (1 tbsp) olive oil
• 200g (7 oz) fresh basil leaves, tightly packed
• 100g (3.5 oz) Parmigiano-Reggiano, finely grated
• 75g (2.6 oz) pine nuts
• 2 garlic cloves, minced
• 150ml (2/3 cup) extra virgin olive oil, plus more for brushing
• 250g (8.8 oz) fresh mozzarella, torn into small pieces
• 30g (1 oz) sun-dried tomatoes, chopped
• Fleur de sel for finishing

Instructions

1. Mix warm water, yeast, and a pinch of salt in a large bowl. Let sit for 5 minutes until foamy. Add flour gradually while stirring until a shaggy dough forms.

2. Add 15ml olive oil and 7g salt to the dough. Knead for 10 minutes until smooth and elastic, either by hand or with a stand mixer fitted with a dough hook.

3. Place dough in an oiled bowl, cover with a damp kitchen towel, and let rise at room temperature for 60 minutes until doubled in size.

4. While dough rises, prepare pesto: combine basil, pine nuts, garlic, and Parmigiano-Reggiano in a food processor. Pulse until coarsely chopped. With the processor running, slowly drizzle in 150ml extra virgin olive oil until the mixture reaches a spreadable consistency. Season with a pinch of salt.

5. Preheat oven to 250°C (480°F) or as hot as your oven will go. If using a pizza stone or steel, place it in the oven now.

6. Turn dough out onto a lightly floured surface and divide in half. Shape each portion into a ball, then gently stretch into a 10-inch (25cm) round, working from the center outward. Place on a pizza peel or parchment paper.

7. Spread 60g (2 oz) pesto evenly over each dough round, leaving a 1cm border. Distribute mozzarella pieces and sun-dried tomatoes across the surface. Brush the crust edge lightly with olive oil.

8. Carefully transfer pizza to the preheated stone or oven rack. Bake for 12-15 minutes until the crust is golden and the cheese is melted with light brown spots.

9. Remove from oven and let rest for 2 minutes. Finish with a light drizzle of extra virgin olive oil and a sprinkle of fleur de sel. Slice and serve immediately.

Substitutions

• Use store-bought basil pesto if short on time; use 240ml (1 cup) for two pizzas
• Replace fresh mozzarella with fior di latte or low-moisture mozzarella for a crispier crust
• Substitute pine nuts with toasted walnuts or almonds in the pesto for a nuttier flavor and lower cost
• Use a blend of mozzarella and ricotta instead of mozzarella alone for a creamier texture

Tips

• Toast the pizza stone at maximum temperature for at least 20 minutes before baking to achieve a crispy crust
• Add mozzarella after baking if you prefer softer cheese; simply top the hot pizza fresh from the oven and let it melt for 1 minute
• Prepare pesto no more than 2 hours before serving to preserve the vibrant green color and fresh basil flavor
• If your dough springs back during stretching, let it rest for 5 minutes before continuing to shape

Pesto originates from Liguria in northern Italy, specifically from Genoa, where it is traditionally made with Genovese basil, Parmigiano-Reggiano, and pine nuts. This pizza brings the essence of this celebrated sauce to the Italian tradition of pizza, creating a modern yet deeply rooted dish that honors both the coastal Ligurian and Neapolitan pizza-making traditions.

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