Pesto Pizza offers a fresh and savory flavor profile that sets it apart from classic red sauce pizzas. The basil pesto base brings a rich and garlicky taste, while the cheese and toppings can be customized to suit your mood. It’s quick to prepare, ideal for weeknight meals, and makes an impressive yet easy dish for entertaining. Plus, it’s a great way to use up leftover pesto.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pizza dough (store-bought or homemade)
Basil pesto (store-bought or homemade)
Shredded mozzarella cheese
Fresh mozzarella or burrata (optional)
Cherry tomatoes (halved)
Red onion (thinly sliced)
Fresh basil leaves
Olive oil
Grated Parmesan cheese
Crushed red pepper flakes (optional)
Directions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Roll out the pizza dough on a floured surface to your desired thickness.
Carefully transfer the dough to a piece of parchment paper for easy handling.
Spread a thin layer of pesto sauce evenly over the dough, leaving a small border around the edges.
Top with shredded mozzarella and any additional toppings like tomatoes, onions, or dollops of fresh mozzarella.
Drizzle lightly with olive oil and sprinkle with grated Parmesan.
Transfer the parchment and pizza to the preheated baking surface.
Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.
Remove from oven and let cool for a couple of minutes.
Garnish with fresh basil leaves and crushed red pepper flakes if desired. Slice and serve.
Servings and timing
This recipe makes one 12-inch pizza and serves 2 to 3 people. Prep time: 10 minutes Cook time: 12 minutes Total time: 22 minutes
Variations
Chicken Pesto Pizza: Add cooked, sliced chicken breast for extra protein.
Pesto Veggie Pizza: Use artichoke hearts, roasted red peppers, and mushrooms for a veggie-packed version.
White Pesto Pizza: Add ricotta or goat cheese for a creamy texture.
Spicy Pesto Pizza: Use spicy arugula pesto or add hot chili oil before serving.
Pesto Flatbread: Use naan or pre-baked flatbread instead of traditional dough for a super quick version.
Storage/Reheating
Store leftover pesto pizza in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven for 5–7 minutes or until warmed through and crispy. A skillet also works well to revive the crust. Avoid the microwave if you want to keep the crust from getting soggy.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto is perfect for this recipe. Choose a high-quality brand for the best flavor.
Can I use a different type of pesto?
Absolutely. Try arugula pesto, sun-dried tomato pesto, or even kale pesto for unique twists.
Do I need to cook the toppings first?
Most fresh toppings like cherry tomatoes or onions don’t need to be cooked beforehand, but meats like chicken or sausage should be fully cooked before adding.
Can I make it gluten-free?
Yes, just use a gluten-free pizza crust or flatbread.
What cheeses go best with pesto?
Mozzarella, Parmesan, ricotta, goat cheese, and fontina all pair well with pesto.
Can I use pre-made pizza crust?
Definitely. Pre-baked crusts save time and still deliver great results.
Is pesto pizza vegetarian?
It can be, but check your pesto—some store-bought versions contain cheese made with animal rennet.
Can I freeze pesto pizza?
You can freeze the assembled, unbaked pizza or leftover slices. Reheat in the oven straight from frozen.
How do I keep the pizza from getting soggy?
Use a thin layer of pesto and avoid overloading with toppings that release moisture.
Can I grill pesto pizza?
Yes! Grill the dough on one side first, flip it, then add pesto and toppings before grilling the other side.
Conclusion
Pesto Pizza is a refreshing, flavor-packed alternative to traditional pizza that brings brightness and boldness to every bite. Whether you keep it simple or pile on creative toppings, it’s a fast and satisfying dish that’s perfect for weeknights, gatherings, or anytime you’re craving something deliciously different.
Pesto Pizza is a flavorful and vibrant alternative to traditional red sauce pizza, featuring a rich basil pesto base, melty cheese, and fresh toppings like cherry tomatoes, red onion, and basil. Quick to prepare and endlessly customizable, it’s perfect for weeknights or entertaining.
Author:Catherine
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:1 12-inch pizza (serves 2–3)
Category:Main Course
Method:Baked
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
1 ball pizza dough (store-bought or homemade)
1/3 cup basil pesto (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup cherry tomatoes, halved
1/4 small red onion, thinly sliced
2 oz fresh mozzarella or burrata (optional)
1 tbsp olive oil
2 tbsp grated Parmesan cheese
Fresh basil leaves, for garnish
Crushed red pepper flakes (optional)
Instructions
Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Roll out pizza dough on a floured surface to your desired thickness.
Transfer the rolled dough to a piece of parchment paper.
Spread a thin layer of pesto over the dough, leaving a small border.
Top with shredded mozzarella, cherry tomatoes, red onion, and optional fresh mozzarella.
Drizzle with olive oil and sprinkle with grated Parmesan.
Carefully transfer the parchment with the pizza to the hot baking surface.
Bake for 10–12 minutes, or until the crust is golden and cheese is bubbly.
Remove from oven and let cool slightly. Garnish with fresh basil and red pepper flakes if desired.
Slice and serve warm.
Notes
Use high-quality store-bought or homemade pesto for best flavor.Pre-cook any raw meat toppings before adding.For a quick option, use pre-baked flatbread or naan as the base.Don’t overload with toppings to keep the crust crisp.Pesto can be substituted with arugula or sun-dried tomato versions for variety.
