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An overhead shot of a pesto pizza cut into slices
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Pesto Pizza

Pesto pizza made with homemade pesto and topped with fresh tomatoes and mozzarella. Check our my step by step photos and tips above!
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 330kcal
Author John Kanell

Ingredients

For the Dough:

  • 1 1/4 cups warm 100 to 110 degree water
  • 2 packages dry yeast
  • 1 tbs honey
  • 1 tsp good olive oil plus more for the bowl
  • 4 cups all-purpose flour plus extra for kneading
  • 1 pinch Kosher salt

For the Pesto:

  • 3 cup Basil
  • 1/4 cup Pine Nuts
  • 1/2 cup olive oil
  • 1/3 cup parmesan
  • 1/2 tsp salt
  • 4 cloves garlic

For the Topping:

  • Pesto
  • 2 cups Fresh Mozzarella cut into slices
  • 1 1/2 cup Fresh tomatoes cut into slices
  • 1 pinch Black Pepper
  • 1 cup Basil

Instructions

For the Dough:

  • Combine honey, yeast and water into the bowl of a standing mixer (fitted with a dough hook attachment). When the yeast has dissolved, add half the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).
  • Knead the dough for approximately 10 minutes, or until smooth. Sprinkle the flour -- when appropriate -- the keep the bread from sticking.
  • Knead by hand at least a dozen times. It should be silky smooth and elastic-like.
  • Next, the dough must rise. In a well-oiled bowl, place the dough. Cover it with a towel. Give it 30 minutes -- at room temperature -- and it will rise.
  • Preheat the oven to 500F.
  • Divide the dough into 6 equal pieces. Put the pieces on sheet pans, lined with parchment paper. Cover the dough with a damp towel. Let it rest for 10 mins then immediately place in the refrigerator. Give it up to 4 hours in the fridge.
  • Bake for 10 minutes and/or until the crust is browned. 
  • Remove the dough from the fridge. Let it come to room temperature. Contort the balls of dough into an 8-inch circle. Place 2 circles on each lined pan.

For the Pesto:

  • Place basil, parmesan, salt, pine nuts and garlic into the blender.
  • Pour in olive oil as the blender begins to blend the original ingredients.

For the Topping:

  • Brush the dough with the pesto. Add all the toppings. Only add the basil once the pizza has been baked.

Notes

  • The Olive Oil is to oil the bowl so the dough does not stick to it.
  • See our step by step guide for making homemade pizza dough.
  • Making your pesto from scratch makes all the difference! You could use jarred pesto but you won't get the same fresh bold flavors.
  • Pat dry the slices of mozzarella before topping the pizza. This removes any excess moisture when baking.
  • Make sure to pre-heat your oven so it's extra hot for baking the pizzas this also helps with a crispy crust.
  • You can use a baking tray, pizza stone, or parchment paper to bake your pizzas.

Nutrition

Serving: 2slices | Calories: 330kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 480mg | Fiber: 2g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 12.4mg | Calcium: 150mg | Iron: 2.7mg