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
Basil Pesto
Toppings
Optional Garnish / Drizzle
Method
Dough
Activate yeast and mix dough
In a small bowl stir warm water and sugar, then sprinkle yeast over the surface. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Make a well, pour in yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes. If dough feels dry add up to 1–2 teaspoons water; if too sticky, add small dustings of flour.
First rise
Lightly oil a bowl with remaining 1 tablespoon olive oil, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 60–90 minutes until doubled in size.
Shape
Punch down dough and turn out onto a floured surface. Divide into 2 equal portions for two thin pizzas or keep as one for a thicker pie. Let rest 10 minutes, then stretch or roll to a roughly 12-inch circle (per portion).
Basil Pesto
Make pesto
In a food processor combine basil leaves, garlic, pine nuts, Parmesan, lemon juice, salt and pepper. Pulse to a coarse paste. With the motor running, stream in 6 tablespoons olive oil until emulsified and smooth but still slightly textured. Taste and adjust salt, pepper or lemon as needed. Reserve about 3/4 cup for the pizza and save any extra for serving.
Assemble & Bake
Preheat oven
Position oven rack in the lowest third and preheat to 500°F (260°C) or as hot as your oven allows. If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil it and preheat sheet in oven for better bottom crust.
Dress the crust
Transfer stretched dough to a pizza peel or the preheated baking sheet. Brush or evenly spread about 1/3 to 1/2 cup of the prepared basil pesto over the dough, leaving a 1/2-inch rim for the crust.
Add toppings
Distribute torn or sliced mozzarella evenly over the pesto. Scatter shredded fontina/provolone if using. Arrange tomato slices on top in a single layer. If using baby spinach or arugula, tuck small handfuls between cheese and tomatoes so they wilt slightly but retain texture. Sprinkle crushed red pepper and coarse sea salt lightly over the pizza.
Bake
Slide pizza onto the hot stone or place baking sheet in the oven. Bake for 8–12 minutes (time depends on oven temperature and thickness) until crust is golden and cheese is bubbling with small brown spots. For a thicker single pie expect the upper range; thinner pies will finish quicker.
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza and drizzle with 1 tablespoon extra-virgin olive oil. If desired, finish with a light drizzle of balsamic glaze and sprinkle toasted pine nuts. Let rest 2–3 minutes, then slice and serve.