Ingredients
Dough and Toppings
- 1 batch Easiest Whole Wheat Pizza Dough or 1 pound store-bought pizza dough
- 12 ounces ciliegine mini fresh mozzarella balls or large fresh mozzarella balls or shredded part-skim mozzarella
- 10 cherry or grape tomatoes, quartered lengthwise
- Optional garnishes: Reserved fresh basil, finely grated Parmesan, or red pepper flakes
Pesto
- 2 cups packed fresh basil leaves (about 3 ounces or 2 large bunches)
- ⅓ cup raw pine nuts, almonds, walnuts, pecans, or pepitas
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic, roughly chopped
- ¾ teaspoon fine salt
- ½ cup extra-virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 500°F and place a rack in the upper third. If using a pizza stone, place it on the appropriate rack and consult manufacturer’s instructions for preheating.
- Prepare Dough: Roll out the pizza dough as thinly as possible without brushing the edges with oil, as pesto provides sufficient oil content.
- Make Pesto: In a food processor, combine basil leaves (reserving some for garnish), nuts, Parmesan, lemon juice, garlic, and salt. With the machine running, drizzle in the olive oil and process until well blended, scraping down the sides as needed.
- Assemble Pizza: Spread half of the pesto evenly over the dough, leaving about a 1-inch border. Drain and pat dry fresh mozzarella; if using large balls, tear into 1-inch pieces. Distribute half of the mozzarella and the quartered tomatoes evenly over the pizza.
- Bake Pizza: Transfer one pizza on parchment paper onto a baking sheet and bake in the oven until the crust is golden and cheese is bubbling, about 8 to 12 minutes (or as few as 5 minutes if using a pizza stone).
- Repeat and Garnish: Repeat the assembly and baking process with the second pizza. Top both pizzas with reserved basil leaves and sprinkle with Parmesan and red pepper flakes if desired.
- Serve: Slice the pizzas and serve immediately while hot and fresh.
Notes
- For best flavor, use fresh homemade pesto, but store-bought pesto works well in a pinch.
- If using fresh mozzarella, make sure to drain and pat it dry well to avoid soggy pizza.
- Adjust nut variety in pesto to your preference or allergy needs.
- Monitor the pizza closely in the oven, especially if using a pizza stone, as cooking times can be shorter.
- Optional garnishes like red pepper flakes add a spicy kick, while fresh basil adds brightness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
