Pesto Recipe

Preheat

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven won't reach 500°F, set it to its highest temperature and preheat similarly.

Lightly oil a clean work surface and your hands with 1 tbs olive oil. Stretch or roll the pizza dough into a 10–12-inch round (or desired shape), trying to keep an even thickness and a slightly thicker rim for the crust.

Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel. Brush the surface of the dough very lightly with a thin layer of olive oil (reserve the rest for finishing). This helps crisp the crust and prevents sogginess from the pesto.

Make the pesto: In a small food processor or blender, combine 1 cup packed basil leaves, 2 tbs toasted pine nuts, 1 tbs grated Parmesan, 1 peeled garlic clove, 3 tbs olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon juice (if using). Pulse until a coarse, spreadable paste forms. Scrape down the sides as needed. Taste and adjust salt or lemon to your preference.

If the pesto is very thick, add an additional teaspoon or two of olive oil to reach a spreadable consistency suitable for a pizza base (should coat the back of a spoon).

Spread about 3 to 4 tablespoons of the prepared pesto evenly over the oiled dough, leaving a 1/2-inch border for the crust. Use more or less pesto to taste, but avoid overloading the dough.

Scatter the torn or sliced fresh mozzarella evenly over the pesto layer, leaving small gaps for the cheese to brown. Distribute the halved cherry tomatoes across the pizza so each slice will have several pieces.

Season the topped pizza lightly with 1/2 tsp flaky sea salt, 1/4 tsp cracked black pepper, and 1/4 tsp red pepper flakes if using.

Carefully transfer the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 6–10 minutes, or until the crust is blistered and golden and the cheese is melted and slightly bubbling. Baking time will vary by oven and dough thickness—watch closely after 5 minutes.

If you like extra browning, finish with a 30–60 second blast under a preheated broiler, watching carefully to prevent burning.

Remove the pizza from the oven and let rest on a cutting board for 2 minutes. Drizzle a little additional olive oil (up to 1 tbs) over the top if desired.

Tear and scatter the 1/4 cup fresh basil leaves over the hot pizza for bright herbal flavor. Optionally add a few more grinds of black pepper and a light sprinkle of flaky sea salt to taste.

Slice into 6–8 pieces and serve immediately (Gionny Style: enjoy with a chilled beverage).