Pesto Pizza
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
3 to 4
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Course
Main Course
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Cuisine
American
Pesto Pizza
Description
The Pesto Pizza begins by par-baking a cornstarch-dusted pizza dough shaped into a large oval with fork holes to prevent air pockets. After initial baking, the crust is brushed with olive oil-rich basil pesto, which infuses intense fresh herb flavor. Toppings of torn fresh mozzarella and cherry tomatoes or sun-dried roasted tomatoes are added, then returned to the oven until the crust browns and the cheese melts and bubbles.
Finishing the pizza with additional dollops of pesto, fresh basil leaves, and a sprinkling of red pepper flakes adds layers of fresh herbal aroma and subtle heat. The contrast of crispy crust, creamy melted cheese, and juicy, slightly acidic tomatoes creates a well-rounded flavor profile.
Letting store-bought dough rest at room temperature before stretching helps with easier shaping and better texture. Quick roasting at 500°F retains moisture in toppings while achieving a satisfying crispy crust.
Ingredients
- cornmeal for stretching the dough
- pizza dough or 1 pound store-bought pizza dough, homemade
- basil pesto made with ½ cup olive oil
- 4 ounces mozzarella cheese torn, fresh
- cherry tomato or sun-dried tomatoes, roasted
- basil fresh
- red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Dust a baking sheet with cornmeal, place the dough on the baking sheet, and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 5 minutes.
- Remove the crust from the oven and brush with 2 tablespoons of the pesto. Top with the cheese and tomatoes and bake for 6 to 8 minutes, or until the crust is browned.
- Dot the pizza with additional small dollops of pesto. Top with fresh basil and red pepper flakes, slice, and serve.
Notes
- Allow store-bought dough to sit at room temperature for about an hour before stretching for more elasticity.
User Reviews
Overall Rating
5
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