Homemade Pesto Pizza



1-1/2 tsp active dry yeast
3/4 cup warm water
1 tbsp olive oil
1 tsp salt
approximately 1-3/4 cups unbleached all-purpose flour
3 tbsp pine nuts
1 cup lightly packed basil leaves
1 whole Garlic clove, finely chopped
1/3 cup extra virgin olive oil
2 tbsp freshly grated parmesan cheese
1 dusting cornmeal
1/3 lb whole-milk mozzarella, coarsley grated
1 teaspoon olive oil


To make the dough: Sprinkle yeast over warm water in a large bowl and let stand 2 minutes. Stir with a fork to blend. Let stand until bubbly, about 10 minutes. Whisk in olive oil and salt. Add 1-1/2 cups flour, stirring with a wooden spoon. Turn dough out onto a lightly floured board and knead until smooth and elastic, 6 to 8 minutes, using as much of the remaining 1/4 cup flour as needed to keep dough from sticking to the board or your hands. Shape into a ball, transfer to an oiled bowl, turn dough to coat with oil, then cover tightly with plastic wrap and let rise at room temperature for 2 hours. Punch dough down, reshape into a ball, re-cover the bowl and let dough rise again for 4 hours.

Position a rack in the middle of the oven and line with baking tiles or a baking stone. Preheat to 550 degrees F or highest setting for at least 45 minutes. Punch dough down and turn it out onto a work surface. Shape into a ball. Cover with a clean dish towel and let rest 30 minutes.

To make the pesto: Toast pine nuts on a baking sheet in a 325 degree F oven until they are golden brown, 12 to 15 minutes. Let cool. In a food processor, combine pine nuts, basil and garlic. Pulse, scraping down sides occasionally, until well chopped. With motor running, add oil through feed tube. Transfer mixture to a bowl and stir in cheese and salt to taste. Cover with plastic wrap, pressing directly onto surface to prevent discoloring.

To assemble the pizza: On a lightly floured surface, roll out dough into a 13- to 14-inch round. Transfer to a pizza peel or rimless baking sheet well dusted with cornmeal. Working quickly, spread cheese evenly over dough round, leaving a 3/4-inch rim. (If you don't work quickly, the dough may stick to the peel or sheet.) Brush the rim with olive oil.

Immediately slide pizza from peel onto oven tiles or stone and bake until crust is crisp and browned, about 8 minutes. Remove from oven. Immediately brush surface of pizza with pesto, using about half the mixture (see recipe introduction). Brush the rim with olive oil. Serve immediately.


Serves 5

Cook Time

Prep Time: 180 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 5
Amount Per Serving:
Calories: 449
Calories from Fat: 315

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 35g
Carbohydrates 40g
Dietary Fiber 6g
Saturated Fat 14g
Calories 449kcal
Cholesterol 25mg
Protein 17g
Sodium 672mg
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.