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Pesto Pizza

Pesto Pizza

We love making pizza at home. It is one of the few meals that I think is worth the extra effort. We’ve spent a lot of time discovering our favorite style, and then nailing down how to reliably reproduce it. We prefer pizzas thin, but not too crisp; and definitely not too greasy!

Pizza making is also one of the few excuses I have for kitchen uni-taskers (sorry, Alton!). We’ve found that if you are going to make it often, a pizza stone is a must. A pizza peel makes the job way easier, but is probably not absolutely necessary. A word of warning though – pizza stones have a tendency to break in half, so be careful to not get too attached to them.

Our favorite homemade pizzas have been the ones with only a few high quality ingredients, and this one certainly fits the bill (the pesto and tomatoes are from our garden!). I hope you enjoy it as much as we did!

Pesto Pizza

What You Need
1 pizza dough
1/2 cup pesto
1 handful shredded mozzarella or pizza blend
2 Roma tomatoes
Parmesan cheese (grated)

What to Do

1  Place your pizza stone in the oven and preheat to 500°F. Slice the tomato.

2  When the oven is ready, either put the dough on a floured pizza peel (if you are so lucky), or pull the pizza stone out of the oven and carefully place the dough on it.

Quickly assemble the pizza. Spread the pesto over the dough, sprinkle on as much cheese as you like, add the tomato slices, and top with some fresh grated parmesan and a pinch of salt. Also, I like to brush a little olive oil on the crust to help it brown.

4  Bake the pizza until the cheese and crust are nicely browned. This is about 5 to 7 minutes, but just keep an eye on it.

Try to let the pizza cool before you eat it, so you don’t burn off all your taste buds – this is always the hardest part!

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Comments 8

  1. judy

    Oh dear…I’d never known about pizza stones till I read this post. Putting this on my list to try, together with Jim Lahey’s no knead bread and pizza dough! I love how we’re taking these once unattainable-at-home foods and bringing them right home. Nothing beats eating fresh.

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  2. mary c.

    I make Pesto pizza, but when I slice the romas (I use three), I sprinkle with a little salt and let sit for about 10 minutes. Then I take paper towels and dab to take a lot of the moisture out. And have you tried this pizza using fresh mozzarell cheese (buffalo)? It’s really a fab tasting pizza, been making it for a few years now.

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