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Homemade Pesto Pizza With Mozzarella - Fresh, Bright, and Easy

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) pizza dough (store-bought or homemade), at room temperature
  • 1/2 to 3/4 cup basil pesto (store-bought or homemade)
  • 8 ounces (225 g) fresh mozzarella, sliced or torn into pieces
  • 1/4 cup freshly grated Parmesan
  • 1–2 tablespoons olive oil
  • 1 small garlic clove, minced (optional, for extra punch)
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and black pepper, to taste
  • Cornmeal or flour, for dusting the peel or pan
  • Fresh basil leaves, for garnish
  • Optional toppings: halved cherry tomatoes, thinly sliced red onion, cooked shredded chicken, arugula, pine nuts

Method
 

  1. Preheat the oven. Place a pizza stone or upside-down baking sheet on the middle rack. Heat to 500°F (260°C) for at least 30 minutes. A hot surface gives you a crisp bottom.
  2. Prep the dough. Bring the dough to room temperature for 30–45 minutes so it stretches easily. Lightly flour your counter and your hands to prevent sticking.
  3. Shape the crust. Press the dough into a 12–14 inch circle or oval. Keep the center slightly thinner and leave a gentle rim. If it springs back, let it rest 5 minutes, then continue.
  4. Set up your base. Dust a pizza peel or parchment with a little cornmeal or flour. Transfer the dough. Brush the surface with olive oil and sprinkle with a pinch of salt and pepper.
  5. Add the pesto. Spread 1/2 cup pesto in a thin, even layer, leaving a small border. Add more only if needed—too much can make the crust soggy.
  6. Layer the cheese. Scatter mozzarella evenly. Sprinkle Parmesan over the top. If using garlic or red pepper flakes, add lightly now.
  7. Bake. Slide the pizza onto the hot stone or sheet. Bake 8–12 minutes, until the crust is deep golden and the cheese is bubbling with a few browned spots.
  8. Finish. Let the pizza rest 2–3 minutes. Top with fresh basil leaves. Drizzle with a little olive oil if you like. Slice and serve hot.
  9. Optional add-ons. For delicate toppings like arugula, add after baking. For tomatoes or onions, add before baking so they soften and sweeten.