Ingredients
Basil Pesto
- 1 cup (30g) fresh basil leaves
- 3 Tablespoons (24g) pine nuts
- 3 Tablespoons (12g) freshly grated or shredded parmesan cheese
- 2 small cloves garlic (raw or roasted)
- 3 Tablespoons (45ml) olive oil
- 1/2 teaspoon fresh lemon juice, or more to taste
- 1/8 teaspoon salt
- freshly ground black pepper, to taste
Pizza
- 1/2 recipe homemade pizza dough or 1 lb. store-bought pizza dough
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
- 1 1/2 cups (6 oz or 180g) shredded mozzarella cheese
- 1/2 cup (75g) halved cherry tomatoes or sliced tomatoes (optional)
- 1/4 cup (12g) chopped fresh basil
- Optional for garnish: extra pesto, sprinkle of shredded parmesan cheese, and/or red pepper flakes
Instructions
- Make the pesto: Pulse the basil leaves, pine nuts, parmesan cheese, and garlic together in a food processor or blender. Scrape down the sides and then add olive oil, lemon juice, and salt. Pulse until blended and relatively smooth. Add more olive oil to thin if desired. Taste and season with freshly ground black pepper, additional salt, or lemon juice as preferred. Cover and refrigerate until ready to use. Yield is just over 1/2 cup.
- Prepare the dough: If making homemade dough, prepare through step 3. Make sure store-bought dough is thawed if frozen. Preheat oven to 475°F (246°C) for at least 15–20 minutes, placing a pizza stone in oven if using. Lightly grease a large baking sheet or pizza pan with 1/2 tablespoon olive oil and sprinkle with cornmeal for texture and flavor.
- Shape the dough: Punch down the dough to release air bubbles. Divide in half if making more than one pizza; freeze leftover dough following freezing instructions. On a lightly floured surface, flatten the dough into a disc then stretch/shaping into a 12-inch circle about 1/2-inch thick on the prepared pan. Create a lip by pinching edges up. If dough resists stretching, cover and rest for 5–10 minutes before continuing. If using a pizza stone, place dough on cornmeal-dusted baker’s peel. Cover and rest for a few minutes.
- Top the pizza: Using fingers, press dents into dough surface to avoid bubbling. Brush remaining olive oil all over the dough. Spread 1/2 cup pesto evenly over dough, then top with shredded mozzarella cheese and tomatoes. Lightly sprinkle salt and pepper over the toppings.
- Bake: Bake pizza for 14–15 minutes or until crust is golden brown and cheese melted. Remove from oven.
- Garnish and serve: Immediately scatter chopped fresh basil over the hot pizza. Optionally drizzle remaining pesto, sprinkle parmesan cheese, and red pepper flakes as desired. Slice and serve hot. Store leftovers covered tightly in refrigerator for up to 5 days.
Notes
- Freezing Instructions: Freeze leftover pizza dough or baked cooled pizza/slices wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. Thaw in refrigerator or at room temperature before use.
- Reheating Instructions: Reheat slices in microwave or bake covered with foil on baking sheet at 350°F (204°C) for 10 minutes (slices) or 15–20 minutes (whole pizza).
- Special Tools: Food processor, pizza pan, pastry brush, pizza cutter recommended.
- You can substitute whole wheat pizza dough for the dough recipe.
- Use quality homemade or store-bought pesto; substitute walnuts, almonds, or pistachios if pine nuts unavailable.
- If no fresh garlic, use 2 teaspoons minced garlic from jar.
- To roast garlic, slice top off bulb, drizzle with olive oil, sprinkle salt and pepper, cover with foil, and roast at 375°F (190°C) for 40 minutes; use softened cloves for pesto.
- Swap mozzarella for your favorite shredded or sliced cheese.
- Other topping options: sweet peppers, mushrooms, spinach, kale, pepperoni, or cooked shredded chicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
