Pesto Pizza Recipe

Pizza dough: This is the base of your pizza, either store-bought or homemade, and it gives the crust its chewy texture.

Pesto sauce: A flavorful green sauce made from basil, garlic, pine nuts, cheese, and olive oil that replaces traditional tomato sauce.

Mozzarella cheese: A mild, melty cheese that covers the pizza and adds creaminess.

Cherry tomatoes: Small, sweet tomatoes that add a fresh burst of flavor and color.

Fresh basil leaves: Aromatic leaves that give the pizza a fresh, herbal finish.

Rolling out your pizza dough is a step that can really make a difference in how your Pesto Pizza turns out. Here’s a simple way to do it so your crust bakes evenly and tastes great:

1. Sprinkle some flour on your clean surface and on your rolling pin. This stops the dough from sticking.
2. Place your pizza dough on the floured surface and press it down gently with your hands to flatten it a bit.
3. Start rolling from the center outwards, turning the dough a little as you go. This helps keep the shape round.
4. Roll until the dough is as thick or thin as you like. Thinner dough will be crispier, thicker dough will be softer and chewier.
5. If the dough starts to stick, just add a little more flour under it or on the rolling pin.

Taking your time with rolling means your pizza crust cooks evenly, so you don’t end up with some parts burnt and others doughy. It also helps the toppings stay put without sliding off. When I first tried rolling out dough, I pressed too hard and made holes, which meant the sauce leaked through while baking. Now, I’m gentler and make sure the dough is smooth and even. Also, if you’re short on time, you can stretch the dough with your hands instead of rolling—it’s a bit messier but still works great!

Once your dough is ready, spreading the pesto sauce and adding mozzarella cheese and toppings is way more fun because you know the base is just right. Enjoy making your pizza!

• pizza dough - Substitute with naan bread: Naan bread provides a similar texture and can be a quick and easy alternative to traditional pizza dough.

• pizza dough - Substitute with cauliflower crust: For a low-carb option, cauliflower crust offers a healthy and gluten-free alternative.

• pesto sauce - Substitute with alfredo sauce: Alfredo sauce gives a creamy and rich flavor, providing a different but delicious base for the pizza.

• pesto sauce - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto offers a tangy and slightly sweet flavor, adding a unique twist to the pizza.

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor, making it a good alternative to mozzarella.

• mozzarella cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can provide a similar texture and flavor.

• cherry tomatoes - Substitute with sliced bell peppers: Bell peppers add a sweet and crunchy texture, offering a different but tasty topping.

• cherry tomatoes - Substitute with sundried tomatoes: Sundried tomatoes provide a concentrated tomato flavor and a chewy texture, enhancing the pizza's taste.

• fresh basil leaves - Substitute with arugula: Arugula adds a peppery flavor and a fresh, leafy texture, complementing the other ingredients.

• fresh basil leaves - Substitute with spinach: Spinach offers a mild flavor and a nutritious boost, making it a great alternative to basil.

• Allow the pesto pizza to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap individual slices tightly in plastic wrap or aluminum foil. This ensures that each piece is well-protected and maintains its freshness.
• Place the wrapped slices in an airtight container or a zip-top freezer bag. If using a freezer bag, try to remove as much air as possible before sealing.
• Label the container or bag with the date. This helps you keep track of how long the pizza has been stored.
• Store in the refrigerator for up to 3-4 days. For longer storage, place the container or bag in the freezer, where the pizza can be kept for up to 2 months.
• To reheat refrigerated slices, preheat your oven to 375°F (190°C). Place the slices on a baking sheet and bake for about 10 minutes, or until the cheese is melted and the crust is crispy.
• For frozen slices, allow them to thaw in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by baking at 375°F (190°C) for 15-20 minutes.
• For a quick reheat, use a microwave. Place a slice on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Note that this method may result in a softer crust.
• To maintain the fresh basil leaves' vibrant flavor and texture, consider adding a few fresh leaves after reheating, as the original leaves may lose some of their freshness during storage and reheating.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover pesto pizza on a baking sheet.
  3. Cover the pizza loosely with aluminum foil to prevent the crust from becoming too hard.
  4. Bake for about 10-15 minutes, or until the cheese is melted and bubbly again.
  5. Remove from the oven and let it cool for a couple of minutes before enjoying.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the pizza slice in the skillet.
  3. Cover the skillet with a lid to help melt the cheese and heat the toppings.
  4. Cook for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn.
  5. Once the cheese is melted and the crust is crispy, remove from the skillet and serve.

• Microwave Method:

  1. Place a microwave-safe plate in the microwave.
  2. Put a cup of water in the microwave next to the pizza slice to keep the crust from getting too chewy.
  3. Microwave on high for about 1-2 minutes, or until the cheese is melted and the pizza is heated through.
  4. Let it sit for a minute before eating to avoid burning your mouth.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the pesto pizza slice directly on the toaster oven rack or on a small baking sheet.
  3. Toast for about 5-10 minutes, or until the cheese is bubbly and the crust is crispy.
  4. Carefully remove from the toaster oven and let it cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pizza slice in the air fryer basket.
  3. Air fry for about 3-5 minutes, or until the cheese is melted and the crust is crispy.
  4. Remove from the air fryer and allow it to cool for a minute before enjoying.

• Oven: Used to bake the pizza at the required temperature of 475°F (245°C)

• Rolling pin: Helps in rolling out the pizza dough to your desired thickness

• Floured surface: Provides a non-stick area to roll out the pizza dough

• Baking sheet or pizza stone: Used to place the pizza in the oven for baking

• Spatula: Assists in spreading the pesto sauce evenly over the dough

• Cheese grater: If not using pre-shredded cheese, this tool helps in shredding the mozzarella

• Knife: Used to halve the cherry tomatoes

• Cutting board: Provides a safe surface for cutting the cherry tomatoes and possibly the basil leaves

• Oven mitts: Protects your hands when handling the hot baking sheet or pizza stone

• Pizza cutter or sharp knife: Used to slice the pizza once it’s baked and cooled

• Cooling rack: Allows the pizza to cool evenly before slicing and serving

Use store-bought dough: Save time by using store-bought pizza dough instead of making it from scratch.

Pre-made pesto: Opt for pre-made pesto sauce to cut down on preparation time.

Pre-shredded cheese: Buy pre-shredded mozzarella cheese to avoid the hassle of shredding it yourself.

Pre-sliced tomatoes: Purchase pre-sliced cherry tomatoes to save time on slicing.

Organize ingredients: Arrange all ingredients on the counter before starting to streamline the process.