Pesto Bread Recipe
Pizza bread with pesto sauce and topped with fresh mozzarella cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough / Bread Base
Pesto Sauce
Topping
Method
Dough / Bread Base
Preheat and prepare
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheat. Line a baking sheet with parchment or lightly oil it.
Shape dough
Lightly flour your work surface with 1–2 tablespoons all-purpose flour. Stretch or roll the dough into a rectangular or oval shape about 10x14 inches (or to preferred thickness). If using a pre-baked loaf or baguette, slice lengthwise and proceed to topping step.
Transfer
Transfer the stretched dough to the prepared baking sheet or to a pizza peel dusted with semolina or flour if using a stone. Brush the exposed dough edge lightly with 1 tablespoon olive oil to promote golden color.
Pesto Sauce
Make pesto
In a food processor combine 2 cups packed fresh basil leaves, 1 tablespoon pine nuts (toast lightly in a dry skillet for 2–3 minutes if desired), and 2 peeled garlic cloves. Pulse until coarsely chopped. With the processor running, slowly stream in about 1/2 cup of the extra-virgin olive oil until a loose paste forms. Add 1 tablespoon grated Parmesan, 1/2 teaspoon black pepper, 3 teaspoons salt, and 1/2 teaspoon lemon juice if using. If pesto is very thick, add more olive oil a tablespoon at a time until it reaches a spreadable consistency (total up to 1 cup olive oil). Taste and adjust salt/pepper.
Reserve some olive oil
Reserve 1–2 teaspoons of olive oil from the pesto (or separately) to drizzle on top after baking if desired.
Assemble & Bake
Spread pesto
Using a spoon or offset spatula, spread an even layer (about 1/3 to 1/2 cup, depending on preference) of pesto over the stretched dough, leaving a 1/2-inch border around the edges for a crust.
Top with mozzarella
Distribute the 8 oz of fresh mozzarella in slices or torn pieces evenly over the pesto. If using cherry tomatoes, scatter the halved tomatoes on top now, cut side up.
Season
Sprinkle 2 teaspoons grated Parmesan and 1/4 teaspoon red pepper flakes over the top for a touch of heat. Add a light pinch of salt if the mozzarella is particularly mild.
Bake
Bake in the preheated oven on the center rack (or on the hot pizza stone) until the crust is golden and cheese is melted and bubbling, about 10–14 minutes depending on thickness and oven. Rotate halfway through for even browning.
Finish
Remove from oven and let cool for 2–3 minutes. Drizzle the reserved olive oil lightly over the top and scatter fresh basil leaves for garnish. Slice into portions and serve warm.