Ingredients:

  • 1 cup (240 ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5 ml) sugar
  • 2 ¼ teaspoons (7 g) active dry yeast (1 packet)
  • 2 ½ cups (300 g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6 g) salt
  • 2 tablespoons (30 ml) olive oil, plus more for greasing
  • 2 cups (60 g) fresh basil leaves, packed
  • ¼ cup (25 g) pine nuts
  • 2 cloves garlic
  • ½ cup (120 ml) olive oil
  • ½ cup (50 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) fresh mozzarella cheese, thinly sliced
  • ½ cup (50g) sun-dried tomatoes, oil-packed, drained and chopped
  • ¼ cup (30g) Kalamata olives, pitted and sliced (optional)
  • Red pepper flakes (optional)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Proof yeast in warm water with sugar.
  2. Combine flour and salt in a bowl. Add yeast mixture and olive oil.
  3. Knead dough until smooth and elastic.
  4. Place in a greased bowl, cover, and let rise until doubled in size.
  5. Combine basil, pine nuts, garlic, and olive oil in a food processor.
  6. Process until smooth, scraping down the sides as needed.
  7. Stir in Parmesan cheese, salt, and pepper.
  8. Preheat oven and pizza stone (or baking sheet).
  9. Punch down dough and roll it out to desired shape and thickness.
  10. Transfer dough to a pizza peel or baking sheet dusted with cornmeal.
  11. Spread pesto evenly over the dough.
  12. Top with mozzarella, sun-dried tomatoes, and olives (if using).
  13. Carefully slide pizza onto the preheated pizza stone (or bake on the baking sheet).
  14. Bake until crust is golden brown and cheese is melted and bubbly.
  15. Remove pizza from oven and let cool slightly.
  16. Garnish with fresh basil leaves and red pepper flakes (if using).
  17. Slice and serve immediately.