Pesto Pizza

A homemade pesto pizza recipe featuring three kinds of cheese, toasted walnuts, arugula, and fresh basil, all layered on a green pesto base. The best pesto pizza recipe!

Why Make This Pesto Pizza Recipe?

Even in my smallest of studio apartments, I always keep a pot of fresh basil on the windowsill. Not only does it brighten up the room on dreary winter days (and make the space smell fantastic!) but it’s so much better for cooking than the dried, jarred stuff.

I really enjoy using fresh basil in pastry recipes, like my white chocolate truffles, basil coconut pudding, or these strawberry basil galettes. It adds an herbal note to savory recipes like this feta and watermelon salad, and makes a beautiful, bright green garnish for cheese pizza rolls; pea and mint tartlets; or a big, comforting bowl of spaghetti and lentil meatballs.

And when I have time I’ll even make my own pesto, which I’ll toss with pasta for a simple dinner; turn into puff pastry pesto pinwheels; or spread on homemade pizza dough to make my go-to pesto pizza.

In this recipe, basil takes center stage. Featuring a thick layer of green pesto, three kinds of cheese, crunchy walnuts, and plenty of fresh basil leaves, this bright green pizza boasts the classic basil flavor in every bite. And it’s the perfect recipe for October, which just so happens to be National Pizza Month!

Pesto Pizza Ingredients

To make this pesto pizza, you’ll need the following ingredients:

• Pizza Dough – You’ll need enough dough to make one 14-inch pizza. Feel free to start with my homemade pizza dough or honey wheat pizza dough recipe, or purchase a ball of fresh dough from the supermarket or your favorite pizzeria.
• Garlic Oil – I recommend La Tourangelle garlic oil, but any good-tasting brand will work. And if you don’t enjoy garlic oil, basil oil makes a nice substitute.
• Green Pesto – Green pesto traditionally consists of basil, pine nuts, Parmesan cheese, garlic, and olive oil. You can use jarred green pesto, or make your own.
• Walnuts – Chopped walnuts add a crunchy contrast to the smooth pesto and creamy ricotta. You can substitute pine nuts or chopped pecans, or omit the nuts altogether.
• Cheeses – I’ve topped my pizza with a combination of ricotta, mozzarella, and Parmesan. Opt for fresh cheeses, not the bagged, shredded stuff.
• Spices and Seasonings – Salt, ground black pepper, and chili flakes, to taste.
• Greens – To finish, scatter the pizza with torn fresh basil leaves and leaves of arugula (rocket, in the UK!) Each of these adds a pop of bright green color, and a fresh flavor. Add the greens after baking, not before.

Helpful Tools for Making Homemade Pizza

• Small Stepped Palette Knife – For spreading the pesto. (I LOVE my small stepped palette knife, and use it for making everything from spicy tomato sauce to whipped cream!)

• Ventilated Pizza Pan – A round, ventilated metal pizza pan cooks the dough evenly, and makes removing the pizza from the oven a breeze.
• Kitchen Shears – I find it easier to cut homemade pizza with a pair of kitchen shears, but a pizza cutter works, too.

For more helpful tools and recommendations, check out this collection of breadmaking tools I love.

Recipe Variations and Adjustments

Herbs: I prefer to use fresh basil to garnish my pesto pizza, because it echoes the flavor of the green pesto. If you don’t have fresh basil, try another green herb such as parsley or oregano. I don’t recommend using dried herbs.

Pesto: Opt for red pesto or sundried tomato instead of green, or replace it with an alternative pesto like spinach or kale. You can also buy nut-free and vegan pestos, but remember to adjust the other ingredients (cheeses, nuts) accordingly.

Cheese: Replace the ricotta with mascarpone or full fat, small curd cottage cheese. Use Grada Padano or Pecorino Romano instead of Parmesan. Or add a fourth cheese, such as fontina, provolone, or even blue cheese.

Nuts: Scatter your pesto pizza with pine nuts, pecans, or sunflower seeds, either in place of or in addition to the walnuts.

Other Toppings: Add black olives, sundried tomatoes, or roasted red peppers.

Make-Ahead and Storage Suggestions

Homemade pizza dough requires about 1 1/2 – 2 hours for a proper first rise, followed by a short second rise. Plan your timings accordingly if you plan to make your own dough.

Wrap leftover pizza in foil and refrigerate for up to 2 days. Eat cold, or reheat in a 400° F / 205° C oven for 8-10 minutes, or until warmed through.

Other pizza recipes you might enjoy:

Buffalo Cauliflower Pizza
Grilled Peach and Goat Cheese Pizza
Jalapeño and Pineapple Pizza
Cheese Pizza Rolls

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Print