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a close up of the side of a pesto pizza
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5 from 1 vote

Pesto Pizza

Pesto Pizza is incredibly delicious and shockingly simple. From the stretchy mozzarella to the herby pesto sauce, it's one for the books!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Italian-American
Keyword: Pesto Pizza
Servings: 4
Calories: 229kcal
Author: Kelly Anthony

Ingredients

FOR THE BASIL PESTO:

  • 1 cup basil leaves
  • 1 garlic cloves
  • Heaping ⅓ cup pine nuts
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons fresh-squeezed lemon juice
  • ¼ teaspoon Kosher salt
  • Generous pinch teaspoon black pepper
  • ¼ cup avocado oil or high-quality olive oil

FOR THE PIZZA:

  • ½ cup pesto sauce, plus about a ¼ cup, separated
  • 1 frozen, pre-baked pizza crust, dethawed
  • 1 ½ cup fresh mozzarella, torn and pressed dry with paper towels
  • 1 Roma tomato, thinly sliced
  • 2 tablespoons olive oil
  • Generous pinch Kosher salt
  • 2 tablespoons fresh chopped basil (optional)

Instructions

MAKE THE BASIL PESTO:

  • Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.
  • With the food processor on, very slowly drizzle in the oil through the feed tube. Set aside until ready to use.

MAKE THE PIZZA:

  • Preheat the oven 450°F and place a large rimmed baking sheet lined with foil on the bottom rack.
  • Spread a ½ cup of the basil pesto across the pizza crust, leaving a bare 1" ring around the perimeter of the crust.
  • Sprinkle about ⅔s of the mozzarella over the pesto and scatter the tomatoes across the cheese. Sprinkle the remaining mozzarella over the tomatoes.
  • Brush the edges of the pizza with olive oil and sprinkle the brushed area with Kosher salt.
  • Place the pizza centered on a rack or on a pizza stone placed directly above the rimmed baking sheet. Bake at 450°F for 10 minutes.
  • Remove from the oven and use paper towels to dab any excess water away from the top of the pizza. Garnish with dollops of the reserved ¼ cup of pesto and fresh basil. Cool for about 10 minutes. Slice, serve, and enjoy!

Video

Notes

Makes about 2 cups.

Nutrition

Calories: 229kcal | Carbohydrates: 3g | Protein: 3g | Fat: 24g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 213mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg