Pesto Pizza
User Reviews
5
8 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
10 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
330 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Pizza
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Pesto pizza made with homemade pesto and topped with fresh tomatoes and mozzarella. Check our my step by step photos and tips above!
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Ingredients
For the Dough:
- 1 1/4 cups warm 100 to 110 degree water
- 2 packages yeast dry
- 1 tbs honey
- 1 tsp olive oil plus more for the bowl, good
- 4 cups all-purpose flour plus extra for kneading
- 1 pinch kosher salt
For the Pesto:
- 3 cup basil
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 1/3 cup parmesan
- 1/2 tsp salt
- 4 cloves garlic
For the Topping:
- pesto
- 2 cups fresh mozzarella cut into slices
- 1 1/2 cup tomato cut into slices, fresh
- 1 pinch black pepper
- 1 cup basil
Instructions
For the Dough:
- Combine honey, yeast and water into the bowl of a standing mixer (fitted with a dough hook attachment). When the yeast has dissolved, add half the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).
- Knead the dough for approximately 10 minutes, or until smooth. Sprinkle the flour -- when appropriate -- the keep the bread from sticking.
- Knead by hand at least a dozen times. It should be silky smooth and elastic-like.
- Next, the dough must rise. In a well-oiled bowl, place the dough. Cover it with a towel. Give it 30 minutes -- at room temperature -- and it will rise.
- Preheat the oven to 500F.
- Divide the dough into 6 equal pieces. Put the pieces on sheet pans, lined with parchment paper. Cover the dough with a damp towel. Let it rest for 10 mins then immediately place in the refrigerator. Give it up to 4 hours in the fridge.
- Bake for 10 minutes and/or until the crust is browned.
- Remove the dough from the fridge. Let it come to room temperature. Contort the balls of dough into an 8-inch circle. Place 2 circles on each lined pan.
For the Pesto:
- Place basil, parmesan, salt, pine nuts and garlic into the blender.
- Pour in olive oil as the blender begins to blend the original ingredients.
For the Topping:
- Brush the dough with the pesto. Add all the toppings. Only add the basil once the pizza has been baked.
Notes
- The Olive Oil is to oil the bowl so the dough does not stick to it.
- See our step by step guide for making homemade pizza dough.
- Making your pesto from scratch makes all the difference! You could use jarred pesto but you won't get the same fresh bold flavors.
- Pat dry the slices of mozzarella before topping the pizza. This removes any excess moisture when baking.
- Make sure to pre-heat your oven so it's extra hot for baking the pizzas this also helps with a crispy crust.
- You can use a baking tray, pizza stone, or parchment paper to bake your pizzas.
Nutrition Information
Show Details
Serving
2slices
Calories
330kcal
(17%)
Carbohydrates
39g
(13%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
3.5g
(18%)
Cholesterol
10mg
(3%)
Sodium
480mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
750IU
(15%)
Vitamin C
12.4mg
(14%)
Calcium
150mg
(15%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 330kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 10mg | 3% |
| Sodium | 480mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 150mg | 15% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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