Pesto Pizza
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My Pesto Pizza uses fresh, herby pesto instead of the typical tomato sauce, and it's topped with two different types of mozzarella, all on a homemade crust. It's easy to make, packed with flavor, and offers a fun twist on classic margherita pizza.
Classic pizza is always great, but sometimes pesto is just what you need. The basil, garlic, and pine nuts in pesto create a bright, herby, and slightly nutty flavor that goes perfectly with melted mozzarella. Making the crust takes some time, but the steps are simple, and the results are worth it.
This recipe uses both my homemade pizza dough and my pesto recipe. If you would rather not make both from scratch, you can always pick up some pre-made dough and pesto at the store.
Here's Why You'll Love This Recipe
- This pizza tastes totally different from a classic one. Pesto gives it a fresh, herby flavor instead of the usual tomato base.
- Using two types of mozzarella makes the pizza extra cheesy. Shredded mozzarella covers the pizza evenly, while pieces of fresh mozzarella create those tasty, melty spots.
- The dough is easy to make, even though it needs time to rise.
- This recipe is a great way to use up any homemade or store-bought pesto you have in the fridge.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Crust
- Granulated sugar: Helps activate the yeast.
- Warm water: Helps mix the dough and activates the yeast. Try to use water around 105°F. You want it warm, but not so hot that it kills the yeast.
- Active dry yeast: Leavens the dough.
- Bread flour: Gives the crust its chewy, structured texture.
- Extra-virgin olive oil: Adds richness and helps the dough stay tender.
- Kosher salt: Balances the flavor.
- Garlic powder: Adds a subtle savory note to the crust itself.
For the Toppings
- Pesto: This is the pizza's main flavor. You can use homemade pesto or a good store-bought version. Both taste great.
- Shredded mozzarella cheese: This melts into a smooth, gooey layer. Whole milk mozzarella has the richest flavor, but part-skim works as well.
- Fresh mozzarella cheese: Tear it into pieces to create those classic, soft, melty spots on top.
In Photos: How To Make Pesto Pizza
Step 1: Make Dough
Stir the sugar and warm water together in a large bowl. Sprinkle the yeast on top and let it dissolve until foamy, about 5 to 10 minutes.
Stir in 1 ½ cups of the flour until incorporated.
Stir in the olive oil, salt, and garlic powder.
Add more flour as you mix until the dough forms a ball and pulls away from the sides of the bowl. You might need a little more or less flour than the recipe says.
Knead the dough for about 10 minutes, until it passes the windowpane test.
Step 2: Let Rise
Lightly mist the bowl with nonstick spray, return the dough, and cover with plastic wrap or a damp towel. Let it rise in a warm place until doubled, about 45 to 90 minutes.
Punch down the risen dough, knead it a few times, then stretch, press, or roll it into a thin, wide circle.
Step 3: Preheat Oven
Preheat the oven to 500°F.
Step 4: Assemble & Bake
Spread a thin layer of pesto over the unbaked crust, leaving about a ½-inch clean margin around the edge.
Sprinkle the shredded mozzarella evenly over the pesto.
Tear the fresh mozzarella into pieces and scatter over the top.
Bake until crisp and browned on the bottom, about 9 to 15 minutes.
Slice and serve.
Helpful Tips and Tricks
- If you have a perforated pizza pan, use it. It helps the crust get nice and crisp on the bottom instead of soggy.
- Be sure to do the windowpane test. Stretch a small piece of dough until you can see light through it. This shows the gluten is ready for a chewy crust.
- Keep an eye on your oven near the end. At 500°F, the pizza bakes quickly, so check it a few minutes before the earliest time to avoid overbaking.
- Store any leftover slices in the fridge for up to three days. For the best texture, reheat them in a hot oven or skillet, since microwaving can make the crust soggy.
Ingredients
For the Crust
- 1 teaspoon granulated sugar
- ¾ cup warm water, (around 105 degrees F)
- 1 teaspoon dry active yeast, (approx. ½ packet)
- 2 cups bread flour, (approx., you may need slightly more or less)
- 1 ½ teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
For the Toppings
- 7 ounces pesto, (homemade or store-bought)
- 1 cup shredded mozzarella cheese, (I use whole milk mozzarella but part-skim will work too)
- 4 ounces fresh mozzarella cheese, sliced
Instructions
To Make the Dough
- Place the sugar and warm water in a large mixing bowl and stir together to combine.
- Sprinkle the yeast on top and allow it to dissolve.
- When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 1 ½ cups of the flour until incorporated.
- Stir in the olive oil, salt, and garlic powder.
- While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
- Knead the dough until it passes the windowpane test** (approx. 10 minutes).
- Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.
- Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).
- When the dough has grown to twice its original size, punch it down, knead it a few times, and stretch/press/roll it into a thin, wide circle.
- Layer with the toppings.
To Top the Pizza
- Preheat the oven to 500 degrees F.
- Spread a thin layer of pesto over the unbaked crust, leaving a clean margin of about ½-inch around the edge.
- Sprinkle on the shredded mozzarella in an even layer.
- Tear the fresh mozzarella into pieces and layer it on top.
- Bake until crisp and browned on the bottom (approx. 9 to 15 minutes), then slice and serve.
