This pesto pizza recipe with no tomatoes, is the perfect alternative if you're looking for pizza that doesn't rely on traditional marinara sauce. This flavorful pizza skips the tomatoes letting the fresh ingredients of the pesto shine through.
If you need tips on making your dough from scratch, check out our detailed post on How to Knead Pizza Dough Without a Mixer. You'll be surprised how quick and easy it is.
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Ingredients
Making a delicious Pesto Pizza with no tomatoes starts with gathering the right ingredients. This recipe highlights the fresh and vibrant flavors of basil pesto, combined with a perfect blend of your favorite cheeses and toppings. You'll need:
- Pizza dough (if making from scratch don't forget to check out our recipe on how to knead dough without a mixer - the link is in the 2nd paragraph above).
- Mozzarella cheese (shredded by hand or fresh)
- Sliced black olives (optional)
- Arugula
- Extra virgin olive oil
- Pesto sauce
- Fresh basil
- Raw walnuts
- Fresh garlic clove
- Extra virgin olive oil
- Kosher salt
Ingredient Notes
Refer to the recipe card below for instructions and details on how to make Basil Pesto With Walnuts.
How to Make Pesto Pizza
Making pesto pizza at home is easier than you think and is a great way to add a little twist to your pizza night at home.
Here are the steps you'll need to make the perfect pesto pizza without tomatoes.
- Slather pesto on top of your pizza dough
- Top with cheese and black olives, or other pizza toppings and place in oven to bake
- Remove the pizza from the oven when cheese is melted and bubbly and crust is a golden brown.
- Top with fresh arugula, a drizzle of extra virgin olive oil, and freshly grated parmesan cheese.
Equipment
Here’s a quick rundown of the equipment you’ll need to make an easy pesto pizza without tomatoes.
If you're making your pizza dough from scratch, additional essentials will be needed.
- Pizza pan, pizza stone, or baking sheet
- Nutibullet
- Spoon
- Box grater
- Can opener
Store and Reheat
Store
If you have leftover pizza, let it cool to room temperature before storing. Place the slices in an airtight container with a tight-fitting lid or wrap them tightly in plastic wrap, or in a ziploc bag. Store in the refrigerator for up to 3 days.
Reheat
- Oven Method: Place your leftover pizza in the oven as it's preheating to 375°F. Bake for about 5-7 minutes, or until the cheese is melted and the pizza is heated through.
- Skillet Method: Heat a non-stick skillet over medium heat. Place the pizza slice in the skillet and cover with a lid or loosely with foil. Heat for about 5-8 minutes, or until the cheese is melted and the crust is crispy.
Cree's Tips
- I highly recommend trying homemade pizza dough at least once. Once you do, you’ll find it hard to go back to store-bought—it’s incredibly easy to make and tastes amazing.
- For best results, mist the pizza pan with cooking spray to prevent sticking.
- When it comes to pesto, both homemade and store-bought options work wonderfully. The advantage of making pesto from scratch is that you have full control over the ingredients. But if you’re short on time or just not in the mood to make it yourself, store-bought pesto is a perfectly fine choice.
- Bake your homemade pizza with pesto at a high temperature (475°F) for the best results. If you’re using fresh mozzarella, be sure to dry it thoroughly with paper towels before adding it to the pizza. And always grate your cheese by hand—pre-shredded cheese doesn’t melt as smoothly or taste as fresh.
- Keep a close eye on your pizza as it bakes to avoid burning the cheese. If you’re adding delicate toppings like arugula or fresh herbs, add them after the pizza comes out of the oven to keep them from wilting or charring.
- After baking, let your pizza rest for a couple of minutes before slicing. This helps the cheese set slightly, making it easier to cut and serve.
- While this recipe is tomato-free, feel free to get creative with additional toppings like artichoke hearts, roasted red peppers for extra texture and flavor.
Absolutely not. Pizza doesn't have to have a tomato-based sauce. You can opt for pesto, a creamy garlic alfredo or white sauce, BBQ sauce, or a simple garlicky oil sauce.
Other Pesto Recipes
If you love pesto, check out these recipes:
Perfect Pair
Here are some ideas to pair with your homemade pizza with pesto:
📖 Recipe
Homemade Pesto Pizza Recipe No Tomatoes
Homemade Pesto Pizza Recipe No TomatoesEquipment
- 1 Pizza pan pizza stone or baking sheet
- 1 Nutribullet or food processor for making the pesto sauce
- 1 Spoon for smoothing out the pesto sauce onto the pizza dough
- 1 Box grator for shredding cheese
- 1 can opener for opening black olives
Ingredients
- 1 pizza dough (for homemade refer to the link in the instructions below or use store-bought)
- 2 cups mozzarella cheese (use a box-grater to grate the cheese yourself - do not use pre-shredded cheese)
- ½ cup sliced black olives
- 1 cup fresh arugula (optional)
- 3 teaspoon extra virgin olive oil (divided)
- 1 teaspoon dried Italian seasoning
- ¼ cup parmesan cheese
Pesto Sauce
- 4 oz fresh basil
- ¾ cup raw walnuts
- 1 clove garlic (fresh)
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 475°F. If you're using a pizza stone, place it in the oven while it preheats.
- If you're using homemade pizza dough, roll it out on a lightly floured surface to your desired thickness. For store-bought dough, let it rest at room temperature for 30 minutes or so before rolling it out into your desired shape (circular, oblong, or rustic) and thickness.
- Prepare the pesto. In a Nutribullet or food processor, combine fresh basil, raw walnuts, and the fresh garlic clove. Pulse until finely chopped. Gradually add ½ cup of extra virgin olive oil and blend until the mixture is smooth and creamy. Season with kosher salt to taste.
- Slather a generous layer of freshly made pesto sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella cheese over the pesto. Add black olives. If you’re using fresh mozzarella, ensure it’s well-dried and tear it into small pieces before adding it to the pizza.
- Place the pizza in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown. Keep a close eye on the pizza to prevent the cheese from burning.
- Once the pizza is baked, remove it from the oven. Top with fresh arugula and a drizzle of extra virgin olive oil, Italian seasoning , and fresh parmesan.
- Let the pizza cool for a couple of minutes, then slice it up and enjoy.
Notes
- I highly recommend trying homemade pizza dough at least once. Once you do, you’ll find it hard to go back to store-bought—it’s incredibly easy to make and tastes amazing.
- For best results, mist the pizza pan with cooking spray to prevent sticking.
- When it comes to pesto, both homemade and store-bought options work wonderfully. The advantage of making pesto from scratch is that you have full control over the ingredients. But if you’re short on time or just not in the mood to make it yourself, store-bought pesto is a perfectly fine choice.
- Bake your homemade pizza with pesto at a high temperature (475°F) for the best results. If you’re using fresh mozzarella, be sure to dry it thoroughly with paper towels before adding it to the pizza. And always grate your cheese by hand—pre-shredded cheese doesn’t melt as smoothly or taste as fresh.
- Keep a close eye on your pizza as it bakes to avoid burning the cheese. If you’re adding delicate toppings like arugula or fresh herbs, add them after the pizza comes out of the oven to keep them from wilting or charring.
- After baking, let your pizza rest for a couple of minutes before slicing. This helps the cheese set slightly, making it easier to cut and serve.
- While this recipe is tomato-free, feel free to get creative with additional toppings like artichoke hearts, roasted red peppers for extra texture and flavor.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Ashley says
Cree, these pictures are stunning. So simple yet so beautiful. We are also big fans of homemade pizza so I think i will have to give your topping suggestions a try. Thanks!
CookingwithBliss says
Hi Ashley - Thank you so very much. I truly appreciate your kind words. There's nothing like homemade pizza especially on a Friday night. Have a wonderful weekend.