Buy Now → 
Pesto Pizza
- Total Time35 minutes
- Yield1 12-14-inch pizza 1x
Homemade pesto pizza featuring ricotta cheese, walnuts, arugula, and fresh basil layered on a green pesto base.
Ingredients
1 ball pizza dough, store-bought or homemade (enough for one 14-inch pizza)
15 milliliters garlic oil (1 tablespoon)
100 grams pesto, store-bought or homemade (1/2 cup)
25 grams chopped walnuts (1/4 cup)
125 grams mozzarella, thinly sliced (1 ball)
125 grams ricotta (1 cup)
15 grams grated Parmesan (1/4 cup)
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
15-20 fresh basil leaves, torn
Handful fresh arugula/rocket leaves, to garnish
Instructions
Preheat oven to 450° F / 232° C.
Stretch dough into a round, about 12-14 inches / 30-35 centimeters in diameter. Transfer to pizza pan and use your fingertips to stretch again, until dough reaches the edges of the pan.
With a pastry brush, brush the dough with the garlic oil.
With a rubber spatula or small stepped palette knife, spread the green pesto on top of the garlic oil, allowing a 3/4-inch border around the edge. (For this recipe, you’ll want to make sure that the dough has a slightly raised “lip” to prevent the pesto and cheese from oozing over the sides of the pan.)
Scatter mozzarella on top of the pesto.
Spoon dollops of ricotta on top of the mozzarella. Sprinkle with the Parmesan.
Sprinkle with the walnuts and chili flakes. Season with salt and pepper to taste.
Bake pizza in preheated oven for 12-15 minutes, or until cheese bubbles and crust turns golden brown.
Remove pizza from oven. Top with torn fresh basil and leaves of fresh arugula.
Slice with kitchen shears or a pizza cutter. Serve hot.
Find it online: https://bastecutfold.com/pesto-pizza/