We may earn a commission on purchases, as described in our affiliate policy. Spread pesto on pizza crust. I plan to try this recipe next. It just took an additional hour to rise. 1:1? Transfer the dough to a lightly oiled large bowl. Thank you!! With a flavorful pesto base and plenty of crunchy veggies, this pizza is simple to make and you won’t even miss the cheese. In a large skillet over medium heat, add the oil and garlic and stir continually until fragrant, about 20 … Great recipe. Otherwise the dough is perfect for pizza! If I’m understanding your question, you just want to putting the topping on naan, correct? What brand of flour are you using? Overall a great, reliable recipe 🙂. Btw I use a baking steel on a pellet grill @ 500* (which crisps the bottom perfectly) as well as a Twin Eagles Salamagrill with its own baking steel for finishing off the top/melting the cheese. Hi Mike, To avoid that I’d bake the crust without the pesto for that first round of cooking and once you remove it, I’d add the pesto and the cheese at the same time. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Please let me know by leaving a review below. Do you think I could use the topping in naan bread instead of the dough in the recipe? Bake 20-25 minutes, until crust is golden. LOL- that sheet pan (which is made by Chicago Metallic) didn’t start out dark; I’ve left it in the oven one too many times when I’ve been beat preheating the oven–hence the dark color! Sounds like a virtuous breakfast to me: better than a sugar laden-void of nutrition- boxed candy. This pizza is soooo so good. Well worth the wait. I am not a big fan of pesto, is there a substitute? My first time making pizza, and it was a success thanks to your recipe ! I don’t want it to taste faintly of basil, garlic, Parmesan and olive oil—I want those flavors to bowl me over. Pesto is delicious incorporated into many different types of appetizer recipes. Dollop pesto over pizza, top with remaining mozzarella and crumbled goat cheese. I used your Pesto recipe which calls for walnuts instead of the traditional pine nuts and what a difference in taste. Sure, Heather – you can knead the dough by hand or use store-bought pizza dough. As always, a big hit Jenn! Spread pesto on top of naan and layer with mozzarella and spinach. So fresh tasting! I was using Bobby Flay’s recipe for many years, but yours’ tops his twofold. use it everytime! Get these ingredients for curbside pickup or delivery! The data is calculated through an online nutritional calculator, Edamam.com. Pizza night never tasted so good! With a brush or spoon, place the pesto evenly on the dough. Hmmm….. Some HTML is OK: link, strong, em. I’ve only recently discovered your site, and can’t be more pleased with this pesto pizza recipe! Save my name, email, and website in this browser for the next time I comment. And I love any excuse to make fresh pesto. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices, Parmigiano-Reggiano, salt and pepper. Hi Deborah, I’d guesstimate that the dough is a total of about 16 ounces so each ball would be about 8 ounces. About what size baking sheet do you recommend for this? I hate pizza crust and I devoured yours. His first book, It’s not sticky and pliable and looks nothing like your beautiful dough 😊 Can you offer some advice? Might have not mixed it enough. Sprinkle with toppings. Once again awesome recipe. Post whatever you want, just keep it seriously about eats, seriously. Jen, can you par bake the crust and top then freeze? Hope you enjoy and please let me know how it turns out! I have discovered that each time I make using APF it’s kinda hard. Flavors were amazing and I’ll definitely be making this again. It was STILL delicious. Be sure to leave time for it to “rise” and “rest”…. All products linked here have been independently selected by our editors. In a bowl combine sauce ingredients, stir. I especially loved the pesto, and the great tip regarding placing the tomatoes onto paper towels….this recipe was very flavorful and will be my goto pizza recipe…..I would not and did not change a thing about the recipe. This might be the best pizza we’ve ever had! Made it for a church group and they loved it, though I used my usual go-to bread machine pizza dough recipe. Bake at 500°F for 6 to 8 minutes in a deck oven or 5 to 7 minutes in an impingement oven until cheese is melted and crust is golden brown. I just had a quick question, is pizza dough tougher than bread dough? I like to add some pepper and lots of black olives on top. I haven’t made this yet but am curious why you said not to use Buffalo Mozzarella. I LOVE your pizza crust recipe and make it often! Such a great change of pace from the typical pepperoni and cheese. When the dough has risen, punch it down and place it on a lightly floured surface. If so, yes, I think that should work! I used your recipe for pesto, and it was delicious. I am not a great cook, but your recipes have me feeling like a pro. 4. Pesto is a pretty strongly flavored sauce to begin with, and according to The Pizza Snob's Approach to Toppings, every topping must be more flavorful than the one that came before it.Thus for topping a pesto pie, you'd need to go with bold flavors like sun-dried tomatoes, anchovies, capers, and olives. Glad everyone liked the pizza! Flip at first sign of browning and turndown heat, add toppings and wait till bottom is well browned and toppings are cooked. Tomato Pesto Pizza is an easy vegetarian pizza with fresh tomato slices, mozzarella and feta cheese, sun dried tomatoes, pesto and toasted pine nuts. Evenly top with tomatoes and crumble the goat cheese over the entire pizza. Very easy and turned out superb. I was scared that it may not taste so good, but everyone praised it. We add chicken to ours but it’s fantastic the way it is, too. 🙂. Putting a small layer of flour on a pan, roasting for 15 min @ 400°F (or until slightly golden) and using this toasted flour on the bottom of the crust as you flatten it on the counter brings the dough taste to another level. The pizza dough was delicious. Transfer the pizzas to a cutting board and drizzle with the with remaining pesto. kind regards Glen Sunshine coast Queensland Australia. Hope that helps! Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. This was one of the most delicious things I’ve ever made. Hi, May I know if I can substitute the all purpose flour for bread flour? Next time I will keep a very close eye at it after min 6. Add spinach, basil, and garlic to boiling water and boil until leaves are just wilted, about 30 seconds. Next time I will make yours as the whole wheat was not complementary with the pizza margherita flavors. No doubt this recipe is good on pasta, a dough crust isn’t too different so I’m sure it’s delicious! I traded in 1/4 C cornmeal and reduced the flour by the same. The crust was really good although baking it for 8 minutes did cause it’s bottom to burn a little (checked it at min 6 and was under). Cut it in half and roll each part into a ball. I have made this a few times now, each time is great. I can’t speak for the dough recipe because I used one I already had on hand but the toppings were delicious and the cook time was perfect. Meanwhile, set an oven rack in the bottom position and preheat the oven to, Lightly dust a work surface with flour, and then press and stretch the rested dough into two. Do you think that would work? It is so easy to make, and so smooth and supple to work with. Works for me! Process until a smooth puree is formed. Thank you! Read more…, Plus free email series "5 of a Classically Trained Chef", Arugula Salad with Shaved Parmesan, Lemon & Olive Oil, 11 Light & Delicious Meals to Help You Reset After Thanksgiving. Hi Jenn: I made this twice already and cannot get enough!!!! If I really want to go crazy and far outside the “real pizza” lane – pesto, crumbled goat cheese (it HAS to be goat cheese, mozzarella is waaay too mild) and *gasp* smoked oysters (lightly chopped so they don’t sit in big lumps) with an extra drizzle of the oil from the can. Directions. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts … Many thanks 🙂. In mixing bowl, mix together Grande Ricotta Cheese and basil pesto. To me, a good pesto pizza should have bold pesto flavor. Place in oven or on grill and cook for 5-7 minutes, or until cheese is bubbly. Hope that helps! Try a combination of cheeses (mozzarella and gorgonzola) for an alternative and more “foodie” flavor combo. This was absolutely delicious and so easy. Bake in a 425-degree oven for 10-15 minutes or until crust is golden and cheese … We had this pizza for dinner last night and it was excellent! I tried it today and it made a perfect Sunday lunch! I’m using Costco’s all purpose enriched and bleached flour. I used pizza sauce, and topped with mozzarella, jalapeños, mushrooms, peppers, and olives. The pesto really put it over the top. Loaded with vibrant pesto, fresh tomatoes and mozzarella, these pesto pizzas scream summer. and it tasted amazing and completely different (I put a thick layer of pesto so the flavor comes through). Increase the speed and knead for about 5 minutes, until the dough is smooth and elastic. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and … Carefully transfer the dough onto the stone or sheet. I am wondering about whether the recipe would need to change if all I have on hand is active dry yeast? Thank you! (I cut the salt down to 1 tsp because my husband is on a lower sodium diet), Jenn, I have made your pizza dough twice. 😀. If the dough is sticky, dust it lightly with flour. All of your recipes have been fantastic, so I’m looking forward to trying this. One of my favorite homemade pizzas yet. This pizza was out of this world! The first time I made it, I used jarred pesto, but the second time I used homemade walnut pesto (from this site!) Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. Turned out good. Transfer to ice bath and allow to chill completely. Leaving the pizza on the parchment will make it easier to transfer to and from the oven. Now my question. If you are making caramelized onions (which is … Top with 1-cup mozzarella cheese. I know enough about your recipes to know that this will certainly be a 5 star winner. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Maybe that’s it! Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes. Hi Tamara, This pizza is really all about the pesto, but I have another white pizza recipe I’ve been working on for my cookbook that I’m happy to share with you if you’d like. (Save remaining pesto for another time or freeze for up to 1 month.) The key is to spread a generous layer of pesto over the pizzas before baking, and then top them with more pesto when they come out of the oven. I just made it last night, and they are already asking me to make it again. Transfer to pre-heated steel or stone and bake until blistered and bubbly, 4 to 8 minutes. Thanks for your generosity. I actually made a whole wheat crust which I don’t recommend with this. How to make pesto pizza. Today I made the pizza dough from this recipe. I was also surprised at how easily the dough stretched out; it is very versatile! Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. My dad is not a pizza person at all (or any junk foods really) and he thought this was delicious. Let cool for several minutes before cutting (so the cheese has a minute to firm up). Can you recommend a side or salad to make with this pesto pizza? I love all your recipes. Or would the rising time just be longer? Will definitely be making this again. Toss mushrooms over the pizza. Just email me at [email protected] and I’ll send it to you :). This was delicious….easy….beautiful. After all, you’re getting veg and cheese in the mix. The doughs more pizza-like if you add 1/4 whole wheat and 3/4 all-purpose but being the healthy me I tried out with only whole wheat and it still tasted amazing. Love love love your dishes! Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit). Dollop 4 ounces of mozzarella, 4 ounces of ricotta, and 1/3 of pesto over surface of pizza and sprinkle with salt. TO DIE FOR!!!! Only thing I did different: I grilled them on my charcoal grill. The only change that I made was to use naan as my crust instead of pizza dough because I had them on hand. Jenn what brand is that dark sheet pan? I’m following direction and measurements to a T. Sorry you’re having a problem with the dough, Lindsey! Thanks for your help! And, you could add 1 tablespoon of sugar but it won’t make a huge difference. If I really want to justify having this yummy pizza for breakfast all I have to do is think of all the people in the world that have rice for breakfast! Have you ever added chicken? This was delicious!!!!!!!!! Once upon a time, I went to culinary school and worked in fancy restaurants. Any thoughts on how to get past that? Enjoy! Crust, cheese, pesto, and tomato slices would be perfect for me. I also put less Parmegiano than dictated bc it was a bit much for me. Sprinkle surface evenly with 1 ounce of parmesan cheese. You can turn it into a Greek-inspired delight by topping it with artichokes, Kalamata olives, and sun-dried tomatoes as you desire. Get new recipes each week + free 5 email series. Learn more on our Terms of Use page. Just delicious! Top with tomato slices. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I also used the dough as a base to copy one of my favorite flatbreads at a restaurant and served it along side this exact recipe. You can use active dry yeast here; use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. We love it! Best, Julia. Peel and mince the garlic clove. Hi Julia, so glad you like the recipes! Hope you enjoy! And yes, I would cook it the same way — add the sauce and cook for a few minutes, then add the cheese and toppings and continue cooking. Thank you for another wonderful recipe! I will never need another dough recipe. I used homemade pesto bought from a deli. I added a few pieces of artichoke and served with a fresh green salad. I don’t have a mixer, so I cheated and used pizza dough from Trader Joes. Appetizer #6: Pesto Crostini. The bottom came out so crunchy and delicious. I’ve given instructions for homemade pizza dough below but don’t feel obligated to make it; store-bought pizza dough works beautifully and makes this recipe totally doable on a weeknight. I tried your recipe tonight.. To be honest I was a little afraid of making the fresh dough but it turned out amazing. Hi! Turned out great. One suggestion is to make some toasted flour to use on the bottom of the dough as you flatten it. Spread Ricotta and pesto mixture evenly over pizza. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1-1/2 hours. This website is written and produced for informational purposes only. Also tried the mozzarella you used, and it really turned out perfect! If I cook this on a pizza stone is there anything I would need to adjust? (I do this so the crust has time to crisp up; if you add the cheese from the get-go, it gets too brown before the crust is fully cooked.). I absolutely loved this pizza! Is there a particular one you would recommend? It smelled and tasted so good! Grab yourself a loaf of French or Italian bread and slice it down the middle. Will definitely make it again, used homemade pesto and herbs from our garden. Thanks very much! Very tasty. Goat Cheese and Pesto Pizza with Fresh Vegetables. I do make the dough ahead a day or two, I also sub whole wheat flour for one of the cups of flour. We are a small family, so I’m considering freezing half of the dough. Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes). J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Bake the pizzas on the bottom rack for 4 minutes. Hi Jen I’m using all purpose enriched bleach flour from Costco. I made the dough in my breadmaker and it worked out great! Lunch for a family of five–excellent. Slice the sausage into rounds and place evenly over top of the pizza. The cornmeal keeps the crust crispy and tomatoes with pesto, basil and cheese is the perfect combination. Thanks. Every time I make it it gets tough and has creases. Shut the lid and let it cook. I was surprised to find it tougher when I was working on it. Thick or thin, you decide. One of my favorite appetizers involves roasted garlic, baked goat cheese, and sourdough bread. I also grilled it rather than doing it in the oven. Although … First side oiled and placed on grill. Is the nutritional info per 1 (of the 2) pizzas? This easy pie dough recipe doesn't require special equipment or training. Hi Jenn, Can I use non- fast rising yeast to make this recipe? How to make the best pesto pizza at home: Use your favorite pizza crust; either homemade or store bought. Hi Sharon, Are you using a rimmed sheet pan? Oh my god, what a delicious recipe! Transfer to the center of a clean kitchen towel. Mix on low speed until the dough comes together. Thanks Jenn! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. My husband came home hungry and tired after a long day at work. Super easy and fabulous with green salad and red wine. I topped each pizza with homemade Caesar salad. Hi Jenn, this pizza was a hit at home! Hi Cesia, I don’t think you’d need to make any adjustments, but if you do plan to use all whole wheat flour, I think you’d get the best results with a white whole wheat like this one. The first time I made it, I used the sheet pan method, as you suggested, but the second time, I used a square pizza stone. Just made this the other night and it was fabulous! Bake for 10-15 minutes or until the top is bubbly and charred in spots. I haven’t been able to find instant yeast for several weeks. Should I add sugar for a quicker rise? This is a great, easy pizza dough. Will tweak it. The flavor combo was exquisite! ooops. It’s so nice to have a pizza night go-to like this one. Pesto Pizza Lately I have been in the Pesto mood and needless to say this Arugula Pesto is probably oneContinue Reading Grill on your barbecue or griddle pan, about 5 mins … Both times it has taken at least 2 hours for the dough to rise. Is it because it’s too watery? Lovely. Hi Al, I use a mixer, but you can do it by hand as well. Hope that helps! Made this last night and it was terrific. I’m having a problem where the olive oil in the pesto boils before the mozzarella is melted (I’m using fresh mozzarella). Yes, you should use an 18×13-inch baking sheet for this. When the oven is ready, dust a pizza peel with cornmeal or semolina flour. Love this!! This is by far the best pizza that I ever made! I’d give you 100 stars if I could! Any suggestions for a red sauce pizza? I do love pizza. Home ovens don’t get hot enough to toast the flour, and you can be left with a bit of a raw flour taste on the bottom. In a blender, combine oil and garlic; cover and process until smooth. Hi!, If i substitute the APF for whole wheat flour, would it vary in any measurement or procedure? Keep up the good work. Ingredients 1 cup pesto sauce 2 13-inch prepared thin-crust pizza crusts 10 oz. Speaking of low carb, I wonder how this would taste using an all egg crust… or all egg-white crust. Hi Jenn, When you state knead the dough, is this done by the stand mixer or by hand? Sprinkle with fresh basil, then cut into slices and serve. Spread cheese mixture evenly over pesto; arrange tomato slices over cheese. Thanks Deborah. I also have to say that your pizza dough recipe is one I will use forever. Hi Ana, I’m so happy you’re having success with the recipes! This site uses Akismet to reduce spam. (oh and that means not using corn meal, which I personally detest on pizza crust, but that’s just me). This pizza is my new favorite! Slice and enjoy! cereal. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. I am making about 30 personal size pizza and need to make ahead ready to bake. Add basil and blend thoroughly. Although the texture isn’t pizzalike, it still tastes great, an easy healthy way to tweak the recipe. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Subscribe to our newsletter to get the latest recipes and tips! Wash and dry the kale. Usha Venkat India. The pizzas were perfection. The yeast is really what has an impact on the rise.