Pesto Pizza Recipe

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If not, use a heavy baking sheet and preheat the oven the same way.

On a lightly floured surface, stretch or roll the 1 lb pizza dough into a 12–14 inch round (about 0.25–0.5 inch thick for a thin-crust style). Transfer the shaped dough to a piece of parchment paper or a lightly oiled pizza peel/baking sheet.

Brush the dough lightly with 1 tbsp olive oil and sprinkle 1 tsp salt around the edges to help crisp and season the crust.

Make the pesto

In a food processor, combine 2 cups packed basil, 1 oz pine nuts, 1 oz grated Parmesan, and 2 garlic cloves. Pulse until coarsely chopped.

With the processor running, slowly drizzle in 1 dl (100 ml) extra-virgin olive oil until the mixture becomes a smooth, spreadable pesto. Stop and scrape the bowl as needed.

Add 1 tsp lemon juice, 1 tsp salt, and 1 tsp freshly ground black pepper. Pulse briefly to incorporate. Taste and adjust seasoning — add more salt, lemon, or cheese if desired.

If the pesto is very thick, thin with 1–2 tsp water or more olive oil until it spreads easily but is not runny.

Spread about 3/4 cup (or to taste) of the prepared pesto evenly over the oiled dough, leaving a 1/2–1 inch border for the crust.

Evenly distribute 8 oz shredded mozzarella over the pesto. Scatter 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion across the cheese. If using, sprinkle 2 oz crumbled goat cheese or feta and 1 tbsp toasted pine nuts. Finish with a pinch of red pepper flakes if you like heat.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbly and slightly browned.

Remove the pizza from the oven and let rest 2–3 minutes on a cutting board.

Top the baked pizza with 1 cup fresh arugula and a light drizzle of extra-virgin olive oil or a spoonful of reserved pesto if desired.

Slice into 6–8 pieces and serve hot. Offer extra grated Parmesan and red pepper flakes at the table.