This crispy cheesy italian Pesto Pizza is made with fresh basil pesto, stretched dough, and gooey mozzarella, ready in just 27 minutes. The fragrant basil oil pools slightly into the melted cheese as it bubbles out of a hot oven. I love making this on busy weeknights when a heavy red sauce feels like too much work.
Try More Pizza Recipes:
- Italian Sweet Potato Pizza Crust Recipe
- Italian Broccoli Pizza Recipe
- Italian Capricciosa Pizza Recipe
Why You Will Love This Italian Pesto Pizza Recipe:
- Vibrant, Fresh Flavor: Unlike traditional tomato-based pizzas, the basil pesto provides a bright, herbaceous, and garlicky punch that feels incredibly fresh.
- Perfectly Balanced Textures: The combination of a crispy crust, melted mozzarella, and the oily richness of the pesto creates a satisfying mouthfeel in every bite.
- Quick and Easy Assembly: Using pre-made or store-bought pesto allows you to skip the simmering time of a red sauce, making this a perfect 20-minute weeknight meal.
- Sophisticated Twist on a Classic: It offers a “gourmet” feel that elevates a standard pizza night, making it impressive enough for guests but simple enough for families.
- Highly Adaptable: Pesto serves as a versatile base that pairs beautifully with a wide range of toppings, from roasted chicken and sun-dried tomatoes to fresh arugula and pine nuts.
- Vegetarian-Friendly: It is naturally meat-free but so flavorful and hearty that it satisfies vegetarians and meat-eaters alike.
- Visually Stunning: The bright green color of the pesto against the white cheese and golden crust makes for a beautiful, restaurant-quality presentation.
Italian Pesto Pizza Ingredients
- 1 lb pizza dough, room temperature
- 1/2 cup basil pesto
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parmesan cheese, grated
- 1 tsp red pepper flakes (optional)
How To Make Italian Pesto Pizza
- Preheat the oven: Heat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to get screaming hot.
- Stretch the dough: Push and stretch the pizza dough into a 12-inch circle on a piece of parchment paper.
- Spread the pesto: Spoon the basil pesto onto the dough, leaving a half-inch border clean for the crust.
- Add the toppings: Sprinkle the shredded mozzarella evenly over the pesto, then scatter the halved cherry tomatoes on top.
- Bake the pizza: Slide the parchment onto the hot stone and bake for 10-12 minutes until the crust is golden and cheese bubbles.
- Finish and serve: Remove from the oven, sprinkle with parmesan and red pepper flakes, then slice and serve warm.
Recipe Tips
- Use room temperature dough: Cold dough snaps back and is frustrating to stretch into a proper circle.
- Preheat your pan: A screaming hot pizza stone or baking sheet is the secret to a sturdy, crisp bottom crust.
- Drain wet toppings: If your cherry tomatoes are very juicy, pat them dry so they do not make the pizza soggy.
What To Serve With Italian Pesto Pizza?
To complement the bright, herbaceous notes of pesto pizza, serve it with a crisp arugula salad tossed in a light lemon vinaigrette. The peppery greens cut through the richness of the pine nuts and cheese perfectly. For a more substantial pairing, marinated artichokes or a classic Antipasto platter with cured meats and olives works beautifully. For crunch, add garlic knots or roasted red peppers. Finally, a chilled glass of white wine or sparkling water with lime provides a refreshing finish.
How To Store Leftovers Italian Pesto Pizza?
Keep leftover pizza in an airtight container in the fridge for up to 3 days. Reheat slices in a hot skillet on the stove or an air fryer to revive the crispy crust. You can freeze baked slices tightly wrapped in foil for up to 2 months.
How To Reheat Leftovers Italian Pesto Pizza?
Skillet (Best for a Crispy Crust): This is the superior way to revive pizza. Place a non-stick skillet over medium heat and add the pizza slices. Heat for about 2 minutes to crisp the bottom. Add a few drops of water to the pan (away from the pizza) and cover with a lid for 1 minute. The steam will melt the cheese and warm the pesto perfectly without making the crust soggy.
Oven or Toaster Oven (Best for Large Batches): Preheat your oven to 375°F (190°C). Place the pizza slices directly on a wire rack or a preheated baking sheet for maximum airflow. Bake for 5–8 minutes. Heating at a higher temperature for a shorter time ensures the crust stays crunchy while the herb-filled pesto remains vibrant and doesn’t separate into excess oil.
FAQs
Can I use store-bought pesto?
Yes, a high-quality jarred pesto works perfectly and saves a lot of prep time.
Why is my pizza soggy in the middle?
You likely used too much pesto or did not bake it at a high enough temperature.
Do I have to use parchment paper?
No, but it makes transferring the stretched, loaded dough to a hot oven much safer and easier.
Can I add chicken?
Absolutely, cooked and shredded chicken breasts make a great protein addition to this recipe.
More Pizza Recipes:
Italian Pesto Pizza Recipe Nutrition Fact
- Calories: 320 kcal
- Total Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 30 mg
- Sodium: 650 mg
- Total Carbohydrate: 32 g
- Protein: 14 g
Italian Pesto Pizza Recipe
Course: Italian Pizza Recipes, Dinner, LunchCuisine: ItalianDifficulty: Medium4
servings15
minutes12
minutes320
kcal27
minutesCrispy, cheesy Pesto Pizza made with fresh basil pesto, mozzarella, and cherry tomatoes, ready in 27 minutes. This Pesto Pizza delivers bright, herbaceous flavors on a golden crust, making it an easy dinner for busy weeknights when you crave something fresh.
Ingredients
1 lb pizza dough, room temperature
1/2 cup basil pesto
1 1/2 cups mozzarella cheese, shredded
1/2 cup cherry tomatoes, halved
1/4 cup parmesan cheese, grated
1 tsp red pepper flakes (optional)
Directions
- 1. Preheat the oven: Heat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to get screaming hot.
- 2. Stretch the dough: Push and stretch the pizza dough into a 12-inch circle on a piece of parchment paper.
- 3. Spread the pesto: Spoon the basil pesto onto the dough, leaving a half-inch border clean for the crust.
- 4. Add the toppings: Sprinkle the shredded mozzarella evenly over the pesto, then scatter the halved cherry tomatoes on top.
- 5. Bake the pizza: Slide the parchment onto the hot stone and bake for 10-12 minutes until the crust is golden and cheese bubbles.
- 6. Finish and serve: Remove from the oven, sprinkle with parmesan and red pepper flakes, then slice and serve warm.
