12" Mediterranean Pesto Recipe
Basil pesto, sun-dried tomatoes, artichoke hearts, feta, mozzarella, fresh garlic and fresh basil
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Ingredients
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Pesto Sauce
Toppings
Pizza Base
Method
Make the Pesto Sauce
- 1
Blend the Pesto Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, olive oil, grated Parmesan cheese, salt, and black pepper. Blend until smooth, scraping down the sides of the bowl as needed.
- 2
Adjust Seasoning
Taste the pesto and adjust the seasoning, adding more salt or pepper if desired.
Prepare the Pizza
- 3
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 4
Roll Out Dough
On a floured surface, roll out the pizza dough to a 12-inch round. Transfer to a pizza peel or baking sheet lined with parchment paper.
- 5
Spread the Pesto
Spread a generous layer of the prepared pesto sauce over the surface of the pizza dough, leaving a small border around the edges.
- 6
Add Toppings
Evenly distribute the chopped sun-dried tomatoes, quartered artichoke hearts, crumbled feta cheese, and shredded mozzarella cheese over the pesto-covered dough. Sprinkle the minced fresh garlic on top.
Bake the Pizza
- 7
Bake
Carefully slide the pizza onto the preheated pizza stone (or place the baking sheet in the oven). Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- 8
Garnish and Serve
Once baked, remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing and serving.
