Pesto Pizza Recipe

Pizza dough: The base of your pizza, which can be homemade or store-bought.

Pesto sauce: A flavorful sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Mozzarella cheese: A mild, stretchy cheese that melts beautifully on pizza.

Cherry tomatoes: Small, sweet tomatoes that add a burst of freshness.

Parmesan cheese: A hard, aged cheese that adds a salty, nutty flavor.

Olive oil: Used to drizzle over the pizza for added richness.

Salt: Enhances the overall flavor of the pizza.

Black pepper: Adds a touch of heat and depth to the flavor.

When spreading the pesto sauce on the pizza dough, use the back of a spoon to create an even layer. This ensures that every bite has a consistent flavor. Additionally, for an extra crispy crust, pre-bake the dough for 5 minutes before adding the toppings. This helps to prevent the crust from becoming soggy under the weight of the cheese and tomatoes.

• pizza dough - Substitute with naan bread: Naan bread provides a similar texture and can be a quick and convenient alternative to traditional pizza dough.

• pesto sauce - Substitute with basil garlic aioli: Basil garlic aioli offers a creamy texture and a similar flavor profile, making it a good alternative to pesto sauce.

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor that complements the other ingredients in the pizza.

• cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a concentrated tomato flavor and a chewy texture that can add depth to the pizza.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor, making it a suitable replacement for parmesan cheese.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for drizzling over the pizza.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor and can enhance the overall taste of the pizza.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, making it a good alternative to black pepper.

• Allow the pesto pizza to cool completely before storing. This prevents condensation, which can make the crust soggy.
• Wrap individual slices tightly in plastic wrap or aluminum foil to keep them fresh and prevent freezer burn.
• Place the wrapped slices in a zip-top freezer bag or an airtight container. Label with the date to keep track of freshness.
• For short-term storage, keep the pizza in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes or until the cheese is melted and bubbly.
• For long-term storage, freeze the wrapped slices for up to 2 months. When ready to eat, reheat directly from frozen in a preheated oven at 400°F (200°C) for 15-20 minutes.
• To maintain the best texture, avoid microwaving the pizza, as it can make the crust chewy. Instead, use a baking sheet or pizza stone in the oven for a crispier result.
• If you have leftover pesto sauce, store it separately in an airtight container in the refrigerator for up to a week, or freeze it in ice cube trays for easy portioning.
• For an extra burst of flavor, add fresh basil leaves or a drizzle of balsamic glaze after reheating the pizza.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place a baking sheet in the oven to heat up for about 5 minutes.
  3. Carefully remove the hot baking sheet and place the leftover pesto pizza on it.
  4. Bake for 10-12 minutes, or until the crust is crispy and the mozzarella cheese is bubbly.
  5. Remove from the oven, let it cool slightly, and enjoy your reheated pizza.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the leftover pesto pizza in the skillet.
  3. Cover the skillet with a lid to help melt the mozzarella cheese.
  4. Cook for about 5-7 minutes, or until the crust is crispy and the cheese is melted.
  5. Remove from the skillet, let it cool slightly, and serve.

• Microwave Method:

  1. Place a microwave-safe plate in the microwave.
  2. Put a cup of water in the microwave to help keep the crust from getting too chewy.
  3. Place the leftover pesto pizza on the plate.
  4. Microwave on high for 1-2 minutes, or until the cheese is melted and the pizza is heated through.
  5. Let it cool slightly before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the leftover pesto pizza on the toaster oven tray.
  3. Bake for 8-10 minutes, or until the crust is crispy and the cheese is bubbly.
  4. Remove from the toaster oven, let it cool slightly, and savor your reheated pizza.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover pesto pizza in the air fryer basket.
  3. Air fry for 3-5 minutes, or until the crust is crispy and the cheese is melted.
  4. Remove from the air fryer, let it cool slightly, and enjoy your perfectly reheated pizza.

• Oven: Preheat to 475°F (245°C) for baking the pizza.

• Rolling pin: Roll out the pizza dough to your desired thickness.

• Floured surface: Prevents the dough from sticking while rolling it out.

• Baking sheet: Transfer the rolled-out dough onto this for baking.

• Spatula: Spread the pesto sauce evenly over the dough.

• Cheese grater: Grate the parmesan cheese.

• Measuring cups: Measure out the pesto sauce, mozzarella cheese, and parmesan cheese.

• Knife: Halve the cherry tomatoes.

• Cutting board: Use this as a surface to halve the cherry tomatoes.

• Olive oil bottle: Drizzle olive oil over the pizza.

• Salt shaker: Season the pizza with salt to taste.

• Pepper grinder: Season the pizza with black pepper to taste.

• Oven mitts: Protect your hands when removing the hot baking sheet from the oven.

• Pizza cutter: Slice the pizza before serving.

Pre-made dough: Save time by using store-bought pizza dough instead of making it from scratch.

Pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.

Jarred pesto: Use jarred pesto sauce instead of making your own to speed up the process.

Cherry tomatoes: Buy pre-washed cherry tomatoes to avoid extra cleaning.

Quick bake: Preheat your oven while you prepare the ingredients to ensure it’s ready when you are.