We love making pizza at home. It’s 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! This easy pesto pizza recipe ticks all the boxes, and then some. It requires just a handful of ingredients, and is a breeze to make if you already have pizza dough in the freezer.
Our love of homemade pizza is also one of the few excuses I have for kitchen uni-taskers (sorry, Alton!). We’ve found that if you’re going to make pizza often, a pizza stone is a must. Pizza stones absorb moisture as the pizza bakes, which makes for a crunchier crust. If using a pizza stone, you’ll need to pop it in the oven while it’s pre-heating. A word of warning though: pizza stones have a tendency to break in half, so be careful not to get too attached to yours. If you don’t have a pizza stone, I’ve heard that you can achieve a similar result by baking your pizza on an upside-down cookie sheet (it’s supposed to allow air to circulate underneath the pizza). However, I’ve never tested this method myself, so I can’t speak to how well it works.
When making this pesto pizza recipe, I’d encourage you to keep things simple and not add on additional toppings. The homemade pesto really shines here, and the tomatoes add just the right pop of freshness. However, if you’re dying to add on more toppings like onions or peppers, sauté them until they’re slightly tender before adding them to your pizza. This will ensure that your toppings get fully cooked in the oven, and will remove some of the moisture from the veggies (which is essential for maintaining that perfectly crisp crust!).
Serve this homemade pesto pizza recipe with a side salad, fresh fruit, or some roasted vegetables. It’s best eaten right away, but you can easily reheat this pizza in a skillet on the stove or in the oven. Avoid microwaving leftovers, as your pizza may become a little rubbery while being reheated.
Looking for more homemade pizza recipes?
Alex and I have made a lot of pizza over the years. A few of our favorite recipes are:
- Caramelized Onion and Brussels Sprouts Pizza
- Goat Cheese and Tomato Pita Pizzas
- Roasted Poblano and Corn Pizzas
- So-Cal Pizza
This recipe is…
This pesto pizza recipe requires just a handful of ingredients and is a breeze to make if you already have pizza dough in the freezer.
- Place your pizza stone in the oven and preheat to 500°F. Slice the tomato.
- 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.
- 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!
Keywords: pesto pizza recipe