Golden Tomato Basil Pesto Pizza with Melted Cheese
A delicious homemade pizza featuring fresh basil pesto, cherry tomatoes, and melted mozzarella cheese.
Equipment
- 1 Baking Sheet preheated
- 1 Rolling Pin
- 1 Mixing Bowl large
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
Pesto Sauce
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/3 cup olive oil
Pizza Toppings
- 1 cup cherry tomatoes halved
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
Preparation
- In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
- Add flour, olive oil, and salt to the yeast mixture. Knead until a smooth dough forms, about 10 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 30-35 minutes, or until doubled in size.
- Blend basil leaves, Parmesan, pine nuts, and garlic in a food processor. Gradually add olive oil until smooth. Season with salt to taste.
- Preheat your oven to 475°F and place the baking sheet inside to heat up.
- Punch down risen dough, then roll it out on a floured surface into a 12-inch circle.
- Spread pesto sauce over dough, leaving a border. Top with halved cherry tomatoes, mozzarella, and Parmesan.
Serving
- Transfer the pizza to the preheated baking sheet and bake for 12-15 minutes, or until the cheese is melted and bubbly.
- Remove from oven, garnish with fresh basil leaves, slice, and serve hot.
Storage
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- Reheat slices in a preheated oven at 350°F for 5-7 minutes until warmed through.
Notes
Pro Tips: Ensure your oven is preheated for a crispy crust. Use fresh ingredients for the best flavor.
Ingredient Substitutions: Swap pine nuts for walnuts in the pesto if preferred.
How to Serve: Pair with a fresh green salad or a glass of white wine.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the dough a day in advance and store in the fridge until ready to use.
Ingredient Substitutions: Swap pine nuts for walnuts in the pesto if preferred.
How to Serve: Pair with a fresh green salad or a glass of white wine.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the dough a day in advance and store in the fridge until ready to use.