To me, a good pesto pizza should have bold pesto flavor. I don’t want it to taste faintly of basil, garlic, Parmesan and olive oil—I want those flavors to bowl me over. The key is to spread a generous layer of pesto over the pizzas before baking, and then
Top them with more pesto when they come out of the oven. Not only do these pizzas taste very “pesto-y, ” they also look gorgeous and feel a little more special than your typical pizza pie.
I’ve given instructions for homemade pizza dough below but don’t feel obligated to make it; store-bought pizza dough works beautifully and makes this recipe totally doable on a weeknight. Same goes for the pesto — if you want to make it from scratch, use my pesto sauce recipe, but store-bought works well, too (I like Mama’s pesto from Whole Foods).
Vegan Creamy Pesto Pizza • It Doesn't Taste Like Chicken
In a mixer fitted with the dough hook (or a large bowl if you’d like to make it by hand), combine the flour, yeast, salt, olive oil, and water.
Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes — the dough will rise a bit.
Lightly dust a work surface with flour, and then pat and stretch the rested dough into two 12×8-inch rectangles. If the dough is sticky, dust it lightly with flour.
Chicken Pesto Pizza: A Home Cooked Italian Delight
Place the two pizza doughs side-by-side on the prepared baking sheet. Then press the dough out again so that it almost touches the edges of the pan.
Bake the pizzas on the bottom rack for 4 minutes. (I do this so the crust has time to crisp up; if you add the cheese from the get-go, it gets too brown before the crust is fully cooked.)
Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices, Parmigiano-Reggiano, salt and pepper.
Vegan Pesto Pizza
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.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.
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.
Pesto Pizza With Fresh Mozzarella And Tomatoes
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.)
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.
Pesto And Burrata Skillet Pizza
(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.
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.
Easy Chicken Pesto Pizza Recipe With Tomatoes
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 store-bought dough if needed. Yields one 12-inch pizza or you can make two pizzas from the whole dough recipe. If doing so, double the pesto and other topping ingredients.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onAnd this freshly baked pesto pizza with its crispy crust and juicy topping is another amazing pizza recipes to add to your
Pistachio Pesto Pizza With Asparagus And Ricotta
Homemade pizza dough: I use my fav 1 bowl pizza dough that uses all-purpose flour, yeast, olive oil, water and salt. You can find the full recipe and all the tips to make it here. But you can certainly use your favorite store bought pizza dough to speed up the process.
Pine nuts: they’re a bit pricey, buy you need just half tablespoon for a nice crispy touch and lovely taste, but you can also use walnuts or shaved almonds.
This amazing pizza is also easy to customize with delicious add-ins. Think of delicious cherry tomatoes, shaved parmesan cheese, or your favorite grilled veggies (peppers, red onion, zucchini…) or a few dollops of ricotta!
Simple Pesto Pizza Recipe
If you make thisscrumptious homemadepesto pizza, or you have a question, let me know by leaving a comment. I would love to hear from you and get your feedback! x
What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet or a large cookie sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crust. If you want to reduce the hassle of baking the pizza with this method, just stretch the pizza dough on a greased large baking sheet.
How to measure flour? I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight.
Caprese Pesto Pizza Recipe
Pizza with pesto leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.This pesto pizza recipe will be a hit at your next pizza night! Topped with basil pesto, mozzarella, and tomatoes, it's simple, classic, and SO flavorful.
Jack and I have been making great homemade pizza for years, but when I took my first bite of this pesto pizza, I knew that we’d outdone ourselves. To be honest, I was surprised. This pesto pizza recipe doesn’t call for any fancy ingredients or special techniques. It’s simple and classic, a delicious reminder of how flavorful seasonal ingredients, like summer tomatoes and garden-fresh basil, can be.
If you find yourself with this summer bounty on hand in the next few weeks, I really hope you’ll try this pesto pizza. It’s so much more than the sum of its parts. Trust me, you don’t want to miss it.
Easy Pesto Pizza Recipe With Fresh Tomatoes (vegan)
If you’ve never tried roasted tomatoes before, get ready – you’re in
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