Pesto Perfection Pizza a Basillicious Slice of Italy

Q: My pizza dough always seems to end up tough. What am I doing wrong?

A tough pizza dough can be a right bother, can't it? Over-kneading is often the culprit, as it develops the gluten too much. Also, ensure your water isn't too hot, as it can kill the yeast. Let the dough rise in a warm place (but not too hot, or you'll cook the yeast!) and try to be gentle when rolling it out – no need to channel your inner Incredible Hulk!

Basillicious My Pesto Pizza Recipe A Slice of Italy

By Fia MartinezAugust 14, 2025

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4.77 (13 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Ever find yourself craving something seriously tasty? This pesto pizza recipe is about to become your new Friday night go-to.

It's a vibrant slice of sunshine, bursting with fresh basil and creamy mozzarella.

Brief Overview

Basil pesto pizza recipe hails from Italy, a land of culinary dreams. It's simpler than you think to make at home.

Budget around 2 hours from start to finish. This recipe makes four generous servings, perfect for sharing or, let's be honest, enjoying all by yourself.

Main Benefits

One reason this recipe rules? Fresh basil is packed with antioxidants. This gourmet pesto pizza is perfect for a casual get-together with mates.

What makes it special is the homemade pesto ; it's just a step up from store-bought.

Why This Pesto Pizza Recipe Is a Winner

Okay, confession time: I used to think making pizza was a faff. Honestly! Too much effort for a weeknight. But then I discovered how incredibly satisfying it is to make a homemade pesto pizza from scratch.

Plus, the difference in taste? Oh my gosh, it's night and day. Trust me, you can have an amazing pizza recipe homemade in no time.

Fresh Ingredients, Maximum Flavor

The star of this basil pesto pizza recipe is, without a doubt, the pesto. We're talking about blitzing together fresh basil, pine nuts, garlic, Parmesan, and olive oil into a vibrant green sauce that'll make your taste buds sing.

Don't skimp on the basil the more, the merrier! Top tip: If you want to make it a bit spicier, add a pinch of red pepper flakes.

I often add chicken to this recipe. That's why I recommend you to try the chicken pesto pizza recipe as it makes a great addition!.

From Dough to Delicious: Assembling Your Pesto Pizza with Fresh Mozzarella

Now, let's talk about toppings. Slices of fresh mozzarella, sun-dried tomatoes for a sweet and tangy kick, and maybe a few Kalamata olives if you're feeling fancy.

Remember: less is more! You don't want to overload your pizza and end up with a soggy mess. A little effort in assembly is key to making a healthy pizza .

Ingredients & Equipment

Pesto Perfection Pizza a Basillicious Slice of Italy presentation

Let's dive into what you'll need for the best pesto pizza recipe ever. Honestly, the quality of your ingredients makes all the difference.

I'll share what I've learned. Get ready, Pizza Recipes Homemade are not that hard.

Main Ingredients for Your Homemade Pesto Pizza Recipe

Alright, grab these bits.

Warm water: 1 cup (240 ml) . Should be 105- 115° F (40- 46° C) . Too hot kills the yeast!
Sugar: 1 teaspoon (5 ml) . Just a pinch!
Active dry yeast: 2 ¼ teaspoons (7 g) . That's one packet!
All-purpose flour: 2 ½ cups (300 g) , plus extra for dusting. Trust me, you'll need it.
Salt: 1 teaspoon (6 g) . Season that dough!
Olive oil: 2 tablespoons (30 ml) , plus more for greasing. Good quality is key .

For the pesto , fresh basil is a must.

Fresh basil leaves: 2 cups (60 g) , packed. The more, the merrier.
Pine nuts: ¼ cup (25 g) . Toast them for extra flavor!
Garlic: 2 cloves . Or more, if you're a garlic fiend like me.
Olive oil: ½ cup (120 ml) . Again, go for quality.
Grated Parmesan cheese: ½ cup (50 g) . Freshly grated is the only way to go.
Salt and pepper: To taste. Don't be shy!

Finally, the topping .

Fresh mozzarella cheese: 8 oz (225g) , thinly sliced. Oh my gosh, the best mozzarella makes all the difference.
Sun-dried tomatoes: ½ cup (50g) , oil-packed, drained and chopped. Adds a sweet tang.
Kalamata olives: ¼ cup (30g) , pitted and sliced (optional). Salty goodness!
Red pepper flakes: (optional). For a kick!
Fresh basil leaves: for garnish (optional). So pretty!

Seasoning Notes

Basil, garlic, and Parmesan are the holy trinity of pesto. A pinch of red pepper flakes adds a fantastic kick. Nutmeg is a secret ingredient. Don't be afraid to experiment with herbs!

Equipment Needed

Large mixing bowl: For the dough.
Measuring cups and spoons: Obvious, but essential.
Pizza stone or baking sheet: For baking. A pizza stone makes a crisper crust.
Food processor: For pesto. A blender works in a pinch.
Rolling pin: For rolling out the dough.
Pizza cutter or sharp knife: For slicing.

That's it! Now you're ready to make an Easy Pizza . Let’s make a Healthy Pizza ! If you want Pesto Pizza with Fresh Mozzarella don't forget the fresh mozzarella! If you love Chicken Pesto Pizza just add chicken.

Pesto Perfection: Mastering Your Pesto Pizza Recipe

Right then, let's talk pesto pizza recipe . Honestly, who doesn't love pizza? But sometimes, you just want something a bit more boujee than your standard Margherita.

That's where this Basil Pesto Pizza Recipe comes in. Forget dodgy takeaways, we're making a Gourmet Pesto Pizza right here! It's easier than you think and tastes incredible.

Prep Like a Pro: Getting Ready to Roll

First things first, the mise en place , darling! This means getting everything prepped before you even think about turning on the oven.

Chop your sun-dried tomatoes, slice the mozzarella, and make that pesto. Saves a right kerfuffle later. My grandma always used to say, "A tidy kitchen, a happy baker!" Can't argue with that.

For safety, just watch your fingers when chopping, yeah? We don't want any "A&E" visits.

Pesto Pizza: step-by-step Deliciousness

Ready to become a pizza maestro? Here's the breakdown:

Get that oven cranked up! Preheat it to 450° F ( 232° C) . Hotter the better for a crispy crust.
Roll out your dough. Aim for about 12 inches in diameter. A good base is essential for a good pizza.
Spread that glorious pesto all over, leaving a bit of space at the edge.
Scatter your mozzarella slices like confetti. More is more, am I right?
Chuck on those sun-dried tomatoes and olives (if you're feeling fancy).
Bake for 15- 20 minutes , until the crust is golden and the cheese is bubbling.
Let it cool slightly before slicing. Otherwise, you'll burn your mouth and nobody wants that.

Pro Tips for Pizza Perfection

Want to really take your Homemade Pesto Pizza to the next level? Try these little tricks. One, always preheat your pizza stone.

It makes the base super crispy. Two, don't overload your pizza! Too many toppings and you'll end up with a soggy mess.

Nobody wants a soggy bottom!. If you're short on time, store-bought dough is a perfectly acceptable shortcut, just don't tell anyone.

Now you know how to make Easy Pizza !

I'll never forget the first time I made this Chicken Pesto Pizza for my mates. They were proper gobsmacked! And it's surprisingly Healthy Pizza , well, healthier than a kebab after a night out anyway.

You can't beat a good Quick Pesto Pizza Recipe when you need dinner in a hurry. So get in the kitchen and give it a go!

Recipe Notes: Nailing Your Pesto Pizza Recipe

Okay, so you're ready to dive into making this amazing pesto pizza recipe . Here's a few extra bits of wisdom, gleaned from my own (sometimes chaotic) kitchen adventures.

These tips will help you customize and keep your homemade pesto pizza tasting tip top.

Serving Suggestions: It's All About the Vibe

Fancy a bit of a show? For plating, try a rustic wooden board. Garnish with extra basil leaves for a pop of colour.

I reckon a crisp side salad, maybe with a lemon vinaigrette, balances the richness perfectly. To drink? A fizzy Italian soda or even a cold beer seals the deal.

Storage Tips: Keepin' It Fresh

Got leftovers? (If you do, you're stronger than I am!). Leftover pesto pizza with fresh mozzarella keeps nicely in the fridge for 2-3 days .

Chuck it in an airtight container. You can freeze it, but the crust might lose a bit of its snap.

To reheat, a quick blast in a hot oven ( 350° F/ 175° C ) works a treat. Avoid the microwave, unless you want a slightly soggy situation.

Variations: Your Easy Pizza , Your Way

Want to go gluten-free? No worries! Use a gluten-free pizza base. Easy peasy. For a healthier Chicken Pesto Pizza , I sometimes add grilled chicken slices.

Also, for a bit of spice, try a pinch of red pepper flakes. For a proper Healthy Pizza , feel free to chuck on some extra veg.

Nutrition Basics: Quick & Dirty

Each slice of this gourmet pesto pizza clocks in around 650 calories, give or take. It's got a good whack of healthy fats from the olive oil and pine nuts.

The basil is packed with antioxidants and the Parmesan? Well, that's your calcium boost for the day. Remember to adjust it based on if you've done dietary adaptions with it.

Honestly, this basil pesto pizza recipe is all about having fun and making it your own. Don't be afraid to experiment.

Get in the kitchen and go wild with it! Now go and enjoy the quick pesto pizza recipe you can be proud of.

Delicious Pesto Pizza Recipe The Ultimate Summer Taste

Frequently Asked Questions

Can I make the pesto for this pesto pizza recipe ahead of time?

Absolutely! Making the pesto a day or two in advance is a great idea. It actually allows the flavors to meld together even more, resulting in a richer, more delicious pesto. Just be sure to store it in an airtight container in the fridge, and maybe drizzle a little extra olive oil on top to prevent browning think of it like giving it a little olive oil blanket!

My pizza dough always seems to end up tough. What am I doing wrong?

A tough pizza dough can be a right bother, can't it? Over kneading is often the culprit, as it develops the gluten too much. Also, ensure your water isn't too hot, as it can kill the yeast.

Let the dough rise in a warm place (but not too hot, or you'll cook the yeast!) and try to be gentle when rolling it out no need to channel your inner Incredible Hulk!

Is there a good substitute if I don’t have pine nuts for the pesto?

Not a problem! Pine nuts can be pricey and sometimes a bit elusive. Walnuts or almonds are great substitutes, offering a similar nutty flavor and texture. You could even use sunflower seeds or pumpkin seeds for a nut-free alternative.

Just give them a light toast in a dry pan before adding them to the food processor to bring out their flavor a little toasting is like giving them a spa day!

Can I use pre-made dough and pesto to make this pesto pizza recipe even quicker?

Good thinking! Absolutely, you can use store-bought pizza dough and pesto to speed things up. It's a fab option for a quick weeknight meal. Look for fresh dough in the refrigerated section of your grocery store and high-quality pesto sometimes splurging on a decent jar makes all the difference to the flavour.

How do I stop my pesto pizza from becoming soggy?

Ah, the dreaded soggy bottom! A few things can help. Make sure your oven and pizza stone (if you're using one) are properly preheated a good hot start is key. Don't overload your pizza with toppings, and consider lightly brushing the crust with olive oil before adding the pesto.

Par-baking the crust for a few minutes before adding toppings can also work wonders it's like giving your pizza a head start in the crispiness race!

What are some variations I can try with this pesto pizza recipe?

The possibilities are endless! Roasted vegetables like zucchini, bell peppers, or artichoke hearts add a lovely Mediterranean touch. A sprinkle of red pepper flakes or a drizzle of chili oil will give it a fiery kick.

For a gourmet touch, try adding some crumbled goat cheese or a balsamic glaze after baking it's like giving your pizza a fancy makeover!