Pesto Housemade Pizza Recipe

Mix and Activate Yeast

In a large bowl, combine warm water (about 105–110°F) with sugar and instant yeast. Stir and let sit 5 minutes until foamy.

Add flour, salt, and olive oil to the bowl. Stir with a wooden spoon until a shaggy dough forms.

Knead the dough on a lightly floured surface for about 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle with up to 2 additional tablespoons of flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 45–60 minutes, or until doubled in size.

Punch down the dough and divide into two equal portions for thinner crusts or keep whole for a thicker pizza. Shape into a ball, cover, and let rest 10 minutes before rolling.

While the dough is rising, make the pesto. In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.

With the processor running, drizzle in 1 tablespoon olive oil and lemon juice until the mixture is a loose paste. Add grated parmesan, salt, and pepper; pulse 2–3 more times to combine. Taste and adjust seasoning.

If the pesto is too thick, add an additional teaspoon of olive oil or a splash of water to reach a spreadable consistency. Set aside.

Preheat oven to 500°F (or highest setting). If using a pizza stone, place it in the oven while it heats for at least 30 minutes. If using a baking sheet, lightly oil it and heat oven to 475–500°F.

On a lightly floured surface, roll or stretch one dough ball into a 12-inch round (or desired size). Transfer to a piece of parchment paper or a lightly floured pizza peel.

Brush the dough lightly with 1/2 tablespoon olive oil, leaving a 1/2-inch rim for the crust.

Spread a thin, even layer of the prepared pesto over the dough, about 1/3 cup of pesto per 12-inch pizza. Leave the edge uncoated.

Tear or slice the fresh mozzarella into pieces and distribute evenly over the pesto-covered dough.

Arrange the thin tomato slices evenly over the cheese. Sprinkle the tomato slices with coarse salt (about 1/8–1/4 tsp) and a light dusting of black pepper or red pepper flakes if desired.

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

If making two pizzas, repeat assembly and bake the second after removing the first or bake sequentially.

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

Scatter the fresh basil leaves on top, drizzle with remaining 1/2 tablespoon olive oil if desired, and sprinkle with grated parmesan and a pinch of red pepper flakes.

Slice into 8 slices and serve hot.