🧾 Ingredients & Measurements: The Essentials for Pesto Pizza Success
Here’s everything you’ll need — from that vibrant green sauce to the dough and toppings. The key is quality over quantity.
| Component | Ingredient | Quantity |
|---|---|---|
| For the Pesto | Fresh basil leaves | 2 cups (packed) |
| Pine nuts (or walnuts) | ¼ cup | |
| Garlic | 1–2 cloves | |
| Parmesan cheese (grated) | ½ cup | |
| Extra virgin olive oil | ½ cup | |
| Salt | ½ tsp (to taste) | |
| Lemon juice (optional) | 1 tsp | |
| For the Dough | All-purpose or “00” flour | 500 g |
| Warm water | 325 ml | |
| Active dry yeast | 1 tsp | |
| Salt | 2 tsp | |
| Olive oil | 1 tbsp | |
| Toppings (Ideas) | Fresh mozzarella or burrata | 200–250 g |
| Cherry tomatoes | 1 cup | |
| Arugula | A handful | |
| Parmesan shavings | To garnish | |
| Crushed red pepper flakes | Optional |
👨🍳 Step-by-Step: How to Make the Best Pesto Pizza Ever
Step 1: Make the Dough (Start Early)
If you’ve got the time, make your dough at least a day ahead for flavorful fermentation.
- In a bowl, combine warm water and yeast. Let it sit 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Mix until a shaggy dough forms.
- Knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm spot for 1–2 hours.
- Optional but recommended: Refrigerate overnight in a sealed container. The next day, let it come to room temp before using.
Step 2: Blend the Pesto
This is your star. And honestly, once you taste fresh pesto, you’ll never buy store-bought again.
- In a food processor, add basil, pine nuts, garlic, and Parmesan.
- Pulse a few times to break it down.
- Slowly drizzle in the olive oil while blending until smooth and creamy.
- Season with salt and lemon juice (if using). Blend one final time.
- Set aside. You can refrigerate pesto for up to 5 days or freeze it for later.
Note: Pesto thickens when cold, so bring it to room temp before spreading.
Step 3: Preheat the Oven (Hot, Hot, Hot!)
Set your oven to 500°F / 260°C (or its highest setting). If you have a pizza stone or steel, place it inside and preheat for 45 minutes. You want that base blazing hot for crispy crust.
Step 4: Shape the Dough
- Divide the dough into two equal balls.
- On a floured surface, gently stretch into 10–12 inch rounds. Keep the edges thicker.
- Transfer to parchment paper or a floured peel.
Step 5: Assemble Your Pesto Pizza
This is the fun part. Less is more when it comes to toppings — let the pesto shine.
- Spread a thin layer of pesto over the dough — not too much or it’ll get greasy.
- Add torn mozzarella or spoonfuls of burrata.
- Add halved cherry tomatoes or thinly sliced red onion, if using.
- Drizzle with a touch of olive oil.
Step 6: Bake Like an Italian
Slide your pizza onto the hot stone or tray. Bake for 7–9 minutes, until the crust is puffed and golden, and the cheese is bubbling.
Optional: Broil for 30 seconds at the end for a kiss of char.
Step 7: Top & Serve
Once out of the oven:
- Garnish with fresh arugula, Parmesan shavings, and a few red pepper flakes.
- Slice while hot and serve immediately.
🌟 Pro Tips for the Best Pizza with Pesto Sauce
✔️ Don’t oversauce.
Pesto is bold and oily. A thin layer goes a long way — just enough to flavor each bite without overwhelming.
✔️ Use fresh basil.
The leaves should be vibrant green and not bruised. If your basil is bitter, blanch it for 10 seconds and dry before blending.
✔️ Toast your nuts.
Lightly toast pine nuts or walnuts in a dry pan for extra depth and flavor.
✔️ Add lemon juice.
Just a touch balances the richness and keeps the green color vibrant.
✔️ Experiment with cheeses.
Pesto pairs beautifully with mozzarella, ricotta, goat cheese, or even gorgonzola for something funkier.
✔️ Balance with freshness.
Arugula, sliced tomatoes, or even thin zucchini ribbons bring contrast and brightness.
❓ FAQ: All About Pesto on Pizza
Can I use store-bought pesto?
Yes, but make sure it’s high-quality and not overly oily. Taste it before using — if it tastes flat, brighten it with a little lemon juice or Parmesan.
Can I make pesto without pine nuts?
Absolutely. Walnuts, almonds, cashews, or even sunflower seeds work. Just keep the ratio similar.
What’s the best cheese for pesto pizza?
Mozzarella (low-moisture) is classic, but fresh burrata, goat cheese, or ricotta can add a creamy contrast. Don’t forget to finish with shaved Parm!
Can I freeze homemade pesto?
Yes! Spoon into ice cube trays, freeze, and transfer to a container. Thaw what you need, when you need it.
Is pesto pizza vegetarian?
It can be! Just make sure the Parmesan is made without animal rennet. Swap with a veggie-friendly hard cheese if needed.
💡 Flavor Combinations You’ll Want to Try Next
1. Pesto + Burrata + Cherry Tomatoes
Creamy, sweet, fresh. This one is a summer dream.
2. Pesto + Ricotta + Zucchini
Slice zucchini thin, layer over pesto, dot with ricotta. Light and satisfying.
3. Pesto + Caramelized Onions + Goat Cheese
A little sweet, a little tangy, very addictive.
4. Pesto + Prosciutto + Arugula
Bake the base with pesto and mozzarella, then top with prosciutto and arugula after.
5. Pesto + Mushrooms + Truffle Oil
Umami overload in the best possible way.
💬 Why I Fell in Love with Pesto Pizza (And Never Looked Back)
The first time I had pesto pizza was in a little trattoria on the Ligurian coast — basil country. It was late. I was starving. They served it on a wooden board with a glass of white wine, and I remember thinking… why haven’t I been putting this on pizza forever?
From that moment, I started testing. More garlic? Less cheese? Toasted walnuts? Pesto with cream? I’ve tried it all.
This recipe? This is the one. The one I keep coming back to. The one my guests devour slice by slice with wide eyes. The one that converts tomato purists, every single time.
🧡 Final Thoughts: The Pizza You Didn’t Know You Needed
Listen, I’ll never stop loving a good tomato-sauced pie. But this? This pizza pesto sauce recipe is a game changer.
It’s fast. It’s fresh. It’s wildly flavorful. And most importantly — it’s yours to personalize. Top it with veggies, cheese, even a bit of sausage if you like. Or keep it simple and let the green speak for itself.
Homemade pesto pizza is a reminder that great food doesn’t have to be complicated. Just real ingredients, a little care, and a whole lot of flavor.
So next time you’re rolling dough and thinking “marinara or not?”, trust me — go green.
And when you do? Send me a slice.
Buon appetito! 💚🍕
See Also: Best Homemade Pepperoni Pizza Recipe – Crispy & Cheesy
