Pesto Splash Recipe
lite pesto, fresh garlic, mozzarella, diced tomatoes (pesto may contain pine nuts)
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Ingredients
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Dough & Base
Pesto
Toppings
Finish & Serve
Method
Dough & Base
Prepare oven and dough
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface or parchment, stretch or roll the 12-inch pizza dough to a roughly 12-inch round, about 1/4-inch thick. Transfer to a pizza peel or an inverted baking sheet dusted with semolina or a parchment-lined baking sheet. Brush the dough lightly with 1 tablespoon olive oil, leaving a small border for the crust.
Pesto
Prepare pesto mixture
In a small bowl, combine 6 tablespoons light basil pesto with 1 teaspoon minced fresh garlic. Stir until evenly combined. Taste and adjust garlic level as desired. Note: pesto may contain pine nuts — if serving guests with nut allergies, substitute a nut-free pesto or skip this step and use olive oil and basil instead.
Spread the pesto-garlic mixture evenly over the oiled pizza dough, leaving about a 1/2-inch border for the crust. Use the back of a spoon to create a thin, even layer; avoid overloading the dough to prevent sogginess.
Toppings
Assemble toppings
Scatter the fresh mozzarella pieces evenly over the pesto-covered dough, leaving some small gaps so the pesto can peek through. Evenly distribute 1 cup diced tomatoes over the cheese. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over the tomatoes to enhance their flavor. If you like heat, sprinkle 1/2 teaspoon crushed red pepper flakes lightly. Optionally, grate 2 tablespoons Parmesan over the top for extra savory depth.
Tuck a few torn basil leaves between the cheese and tomatoes so they roast gently during baking and release aroma.
Bake
Bake the pizza
Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and the mozzarella is bubbly and begins to brown in spots. Baking time will vary depending on oven and stone; watch closely after 8 minutes.
Finish & Serve
Finishing touches
Remove the pizza from the oven and place on a cutting board. Immediately drizzle 1 teaspoon extra-virgin olive oil over the top and sprinkle the remaining torn basil leaves. If using, zest 1/2 teaspoon lemon over the pizza for brightness. Let rest 2 minutes.
Slice into 6–8 pieces and serve hot. Note any nut content in the pesto when serving to guests with allergies.