Pesto Pizza

Pesto Pizza slathered with sun dried tomato pesto, mozzarella and fresh arugula.

The key to great tasting pesto pizza is to slather a generous amount of pesto onto the dough, so you can really taste the pesto flavor.  What's the point of having pesto pizza if you're just lightly coating the dough.  I mean really bring it on.

In the 'How To' section below, I've linked to my homemade pizza dough and pesto sauce, but please do not feel obligated to make any one of these homemade.  It's totally understandable if it's just not doable at this time.  I totally get it - trust me.

Whether or not you use homemade or store bought pizza dough or pesto, the end result will be the same... delicious cheesy pesto pizza.

Recipe Ingredients

• Pizza dough (homemade or store bought)
• Pesto sauce (homemade or store bought)
• Mozzarella cheese (shredded or fresh)
• Arugula
• Sliced black olives (optional)

Recipe Essentials

• Pizza pan
• Pizza stone
• Baking sheet

Either one of the above will work.

How to make pesto pizza

Place your homemade pizza dough in a preheated oven and pre-bake (or blind bake) for about 7 minutes before adding the pesto sauce and toppings.  This will make a crisp crust.  If using store bought pizza dough, follow the instructions on the packaging.

Slather on a layer of Sun Dried Tomato Pesto over the prepared pizza dough then add a generous amount of  shredded mozzarella cheese over the surface of the dough.

I highly recommend that you grate the mozzarella cheese yourself using a box-grater or use fresh mozzarella cheese.  Never use pre-shredded cheese that comes in the packages.  Pre-shredded cheese has an added ingredient that prevents the cheese from melting well.

Next, top the pizza with sliced black olives and bake at 475°F for about 7 minutes or until the cheese is completely melted.

Remove the pizza from the oven, top with fresh arugula, a drizzle of extra virgin olive oil, and freshly grated parmesan cheese.

Recipe Tips

• I highly recommend that you give homemade pizza dough a try.  After making it once, it'll be hard to go back to store bought pizza dough.  It's so easy and delicious.
• Pre-bake the pizza dough in the oven before adding toppings
• Mist the pizza pan with cooking spray if necessary to prevent dough from sticking to the pan
• Either homemade pesto sauce or store bought are both great options.  The great thing about making it homemade is that you can control the ingredients. Again, if you're pressed for time or just do not feel like making it homemade I would certainly use store bought.
• Bake the pizza at a high temperature (475°F).
• If you use fresh mozzarella, make sure to dry it thoroughly with paper towels before topping your pizza.
• ALWAYS grate the cheese yourself using a box-grater, please do not use pre-shredded cheese.
• Watch the pizza closely while it's baking in the oven so the cheese doesn't burn.
• If you're topping your pizza with delicate veggies such as arugula or fresh herbs do so after it comes out of the oven to prevent them from burning or becoming charred.

Connect with me on Pinterest and Instagram for more tasty recipe ideas.

For comments or questions, leave them in the comment section below.

Thanks for visiting,

~Cree

Pesto Pizza

An easy and delicious pesto pizza using the easiest homemade pizza dough recipe and sun-dried tomato pesto. Make pizza night fun and exciting with different variations of freshly made pizza. 

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Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Calories: 248kcal

Ingredients

• 1 pizza dough homemade (see link in 'How To' above) or store brand
• 1/2 cup pesto homemade ((see link in 'How To' above) or store brand
• 2 cups mozzarella cheese grate cheese yourself do not use pre-shredded cheese
• 1 tsp dried Italian seasoning
• 1 cup fresh arugula optional
• 1 tbsp extra virgin olive oil divided
• 1/2 cup sliced black olives optional
• 1/4 cup parmesan cheese optional grate your own cheese if possible as it melts better

Instructions

• Preheat oven to 475 degrees.
  
• Prepare pizza pan by lightly spraying with cooking spray to prevent pizza dough from sticking.  Set aside
  
• Roll out pizza dough to preferred shape (circular, oblong, or rustic shape).  Drizzle lightly with extra virgin olive oil.
  
• Blind bake (optional) but I recommend so the crust gets crispy on the bottom
• Slather a layer of pesto sauce on pizza dough.  Top with grated mozzarella cheese and sliced black olives.  Place pizza in preheated oven until cheese melts.  Remove pizza from oven.
• Top with fresh arugula, drizzle with extra virgin olive oil, and top with freshly grated parmesan cheese.
• Slice pizza into triangles or squares and ENJOY!
  

Notes

**Please note: Nutritional values serve as a guide only as values may vary.

 

 

Recipe Tips:

• If you buy store bought pizza dough or pesto, your cooking time will drop from 1 hr and 10 minutes to 10 minutes.

 

• I highly recommend that you give homemade pizza dough a try.  It's very easy and not intimating at all.

 

• Pre-bake the pizza dough in the oven before adding toppings, so you'll have a crispy bottom.

 

• Mist pizza pan with cooking spray if necessary to prevent dough from sticking to the pan.

 

• Either homemade pesto sauce or store bought are both great options.  When making it homemade you're in control of the ingredients.

 

• Bake the pizza at a high temperature.

 

• If you use fresh mozzarella, make sure to dry it thoroughly with paper towels before topping your pizza.

 

• ALWAYS grate the cheese yourself using a box-grater, please do not use pre-shredded cheese it doesn't melt well.

 

• Watch the pizza closely while it's baking in the oven so the cheese doesn't burn.

 

• Add more delicate veggies such as arugula or fresh herbs after the pizza comes out of the oven as they will burn or become charred giving an unpleasant taste.

 

Nutrition

Calories: 248kcal | Carbohydrates: 4g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 671mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 1mg