You need to try this absolutely amazing basil Pesto Pizza with Fresh Tomatoes. It is made with the 2 ingredient pizza dough and an easy fresh, homemade basil pesto recipe.
This Greek yogurt pizza dough is super easy, and best of all, quick. No rising time, no messing around with activating yeast, none of that yeasty business.
Yes, the yogurt pizza dough does require about 4 minutes of kneading, but we can totally manage that in order to proudly say we made pizza from scratch, right?
Spinach Pesto Goat Cheese Individual Pizzas
To make 2 ingredient pizza dough, you mix 1 cup of plain unsweetened Greek yogurt with 1.5 cups of self-rising flour, stir together with a fork until it gets all clumpy, then knead it together into a smooth ball.
If you don't have self-rising flour on hand, have no fear! First, you can always order some here, or by using the get ingredients button in my recipe card. But you can also make some yourself!
This recipe needs 1.5 cups self-rising flour, so you can use 1.5 cups all purpose flour and add 1.5 teaspoons baking powder and 3/4 teaspoons sea salt. Mix it together, and then combine with the Greek yogurt!
Easy Veggie Pizza Recipe
Well, obviously use plain and unsweetened Greek yogurt, not vanilla flavored or anything like that. You can use ANY kind of fat % you like - I've done this with fat-free all the way up to 4% milk fat Greek yogurt. They all work great.
The more milk fat, the richer the dough tastes, obviously, but only slightly. If you're counting calories, use 0% fat Greek yogurt and roll the pizza out real thin. 🙂
Now onto the best part of the pizza: the pesto topping. I have a pesto recipe that I swear by, it's a lemon basil pesto that I use in my pesto crostini recipe. For this pizza, I sometimes skip the lemon because lemons are not a typical pizza ingredient.
Pesto Pizza With Fresh Tomatoes & Mozzarella
To make basil pesto, I first pulse fresh basil leaves, a garlic clove, pine nuts (if using) and chunks of Parmesan or Romano cheese in a small food processor (I have this Cuisinart one and I love it!).
You can also make pesto out of parsley, or use half parsley and half basil. Or try this foraged garlic mustard pesto. It all comes out good thanks to the garlic, Parmesan, and lemon juice! You can skip the pine nuts, if you're on a budget. If you do use pine nuts, store the rest of the bag in the fridge to make them last longer! You can get some here.
I love using this olive oil for pesto, it has a nice flavor without being too overpowering, and it's not too expensive for when you need to use a lot of it.
Sausage & Pesto Pizza Recipe
To make pesto pizza, I like to add some pesto to the pizza before it bakes and also save some for after it bakes. When basil pesto bakes, it loses some of its vibrant green color, so adding fresh pesto on top of pizza brings it back to life, and adds more garlicky basil pesto goodness to every bite.
If you have a couple of tablespoons of pesto left over after making this pizza, use it to make pesto butter! This stuff is soo good!
This pesto pizza has fresh mozzarella and fresh tomato slices on top. I also add a generous sprinkling of dried oregano (get some here), red pepper flakes (read my note on that below!), and freshly grated Parmesan or Romano cheese.
Pesto Chicken Pizza With No Rise Time Pizza Dough
Of course, you can use any toppings you like for your pesto pizza, and you can absolutely just use good old shredded mozzarella cheese. No one is trying to out-do each other here, we're just here to enjoy a gorgeous basil pesto pizza, no matter what other toppings we choose to add.
A note about adding red pepper flakes: Pesto is an oil-based sauce, which means that it really dissolves / absorbs the spicy flavor from red pepper flakes, and disperses that flavor all over the pizza. Unless you like things spicy, be cautious about adding red pepper flakes to this pizza because it will taste spicier than you imagine.
Sometimes I finish this basil pesto pizza with a generous drizzle of balsamic glaze, for a super easy Caprese pizza. I absolutely love this stuff and the sweet and savory flavor combination of the balsamic glaze and garlicky pesto. You can get some here.
Pistachio Pesto Pizza With Fresh Mozzarella And Honey.
Whatever you choose to put on your pesto pizza, I hope you get to make this! It is absolutely delicious, quick to make, and the Greek yogurt pizza dough is a fun hack to remember when you're short on time and want to make pizza from scratch.
If you end up making this pizza, please take a picture and tag me on Instagram or Facebook. You can find me at @blog on both. I love seeing your creations!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Basil Pesto Pizza With Mozzarella & Roasted Tomatoes
An easy recipe for basil pesto pizza with fresh mozzarella and tomatoes. This pizza features the 2 ingredient pizza dough and easy basil pesto recipe.
In place of self-rising flour, you can use 1.5 cups regular all purpose flour (or white whole wheat flour) and add 1.5 teaspoons baking powder and ¾ teaspoons sea salt.
Depending on how thick your Greek yogurt is, you might need to add more flour. Start with 1.5 cups and add a tablespoon at a time if the dough feels too sticky when you mix it together. You'll also need some more flour for dusting the rolling pin and rolling surface.
Grilled Pesto Pizza With Sweet Peppers, Nduja And Mozzarella
Serving: 1 g | Calories: 275 kcal (14%) | Carbohydrates: 21 g (7%) | Protein: 14 g (28%) | Fat: 15 g (23%) | Saturated Fat: 5 g (25%) | Polyunsaturated Fat: 8 g | Cholesterol: 27 mg (9%) | Sodium: 320 mg (13%) | Fiber: 1 g (4%) | Sugar: 2 g (2%)
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
What an interesting crust! We had pizza for dinner but we had the garden variety crust made with 00 flour. Yours looks really good.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.
Pesto Flatbread Pizza With Mozzarella (using Naan)
And yet another use for this amazingly simple, beginners-welcome pizza dough. And, well, this is also another use for homemade pesto, but a reduced-down version to make just enough for your pizza.
Both recipes are repeated favorites and I want to show you how I bring them together to make an epic pesto pizza that delivery boxes would probably fight over!!
Listen, if you’re nervous to make pizza dough from scratch, I get it. Working with yeast can be intimidating and time-consuming. But this pizza dough requires just 6 ingredients (two of them are water and salt… so easy) and most of the 2 hours required is completely hands-off as the dough rises. You can even prepare the dough earlier in the day, the night before, or freeze it in advance. I also have an equally simple whole wheat pizza dough recipe that bakes up surprisingly soft. (I love the heartier, wholesome flavor of that one.)
Grilled Flatbread Pizza With Pesto Tomato & Fresh Mozzarella
The dough yields about 2 lbs., which is enough for 2 pizzas. You need 1/2 of the dough recipe for 1 pesto pizza or you can double the topping & pesto ingredients to make 2 pizzas.
(If you’re only making 1 pizza, make a batch of cheesy breadsticks on the side or freeze the 2nd half of dough. Because you WILL want to make pesto pizza again!!)
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.
Easy Pesto Pizza Recipe
Absolutely not. If you don’t have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more.
Success Tip: If your pizza dough keeps shrinking as you try to stretch it, stop what you’re doing, cover it lightly with a clean kitchen towel, and let it rest for 5–10 minutes. This time allows the gluten to settle and relax. When you return to it, the dough will hold shape much better.
This is a simple recipe for pesto pizza on top of homemade pizza dough. Feel free to use
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