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A freshly baked pesto pizza with vibrant green sauce and melted cheese.

Incredible Pesto Pizza with 3 Secrets

Learn the secrets to making an incredible pesto pizza with a homemade dough, fresh pesto, and a perfect blend of cheeses. This recipe breaks down each step to achieve a golden crust and a flavorful, bubbly top.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings 8 slices
Calories 450 kcal

Equipment

  • Large bowl
  • Food processor
  • Pizza stone or baking sheet
  • Pizza peel (optional)

Ingredients
  

Dough

  • 1 ½ cups warm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Topping

  • ⅓ cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup finely chopped sun-dried tomatoes
  • ¼ cup sliced black olives
  • Fresh basil leaves for garnish

Pesto

  • 2 cups fresh basil leaves
  • ½ cup grated Parmesan cheese
  • ⅓ cup pine nuts (or walnuts)
  • 2 cloves garlic minced
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Dough Preparation

  • Combine warm water, sugar, and yeast in a large bowl and let it sit for 5-10 minutes until foamy. Stir in olive oil and salt, then gradually add flour to form a shaggy dough.
  • Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours until doubled.

Pesto Preparation

  • While the dough rises, combine basil, Parmesan, pine nuts, and garlic in a food processor, pulsing until finely chopped. Slowly drizzle in olive oil with the processor running until a smooth paste forms.
  • Season the pesto with salt and pepper to taste, then set it aside.

Preheat Oven

  • Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Pizza Assembly

  • Punch down the risen dough, divide it in half, and roll out one half into a 12-inch circle on a floured surface or parchment paper. Transfer the dough to parchment paper or a cornmeal-dusted pizza peel.
  • Spread ricotta cheese evenly over the dough, leaving a ½-inch border, then sprinkle ¾ of the mozzarella and Parmesan over the ricotta. Distribute sun-dried tomatoes and olives evenly on top.

Baking

  • Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes until the crust is golden brown and the cheese is bubbly.

Finishing Touches

  • Remove the pizza from the oven, then dollop and spread 3-4 tablespoons of pesto over the hot pizza. Garnish generously with fresh basil leaves.
  • Let the pizza cool for a minute or two before slicing and serving immediately; repeat for the second pizza if desired.

Notes

For an extra crispy crust, ensure your pizza stone or baking sheet is thoroughly preheated. If you don't have pine nuts for the pesto, walnuts make a great substitute. Feel free to customize toppings to your preference, but don't overload the pizza to ensure even cooking and a crispy crust.