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Garden Fresh Pesto Pizza
SUBMITTED BY: John Michael Lerma
1 12oz, room temperature, pizza dough
1 teaspoon of good quality extra virgin olive oil
2/3 cups of Basil Pesto (See Basil Pesto recipe below)
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup freshly grated Pecorino Romano cheese
Fresh basil leaves, about 8, washed and dried.
Preheat oven to 450F degrees. Stretch room temperature pizza dough into a thin round crust and place on a corn meal dusted pizza pan, parchment paper, or baking sheet. Do not use a rolling pin as this will push gases out of dough.
Drizzle stretched pizza dough with extra virgin olive oil. Using pastry brush spread oil around dough including edge. Add Basil Pesto and spread evenly. Grate cheeses over basil pesto. Do not add basil leaves until after pizza comes out of oven.
Slide pizza into the hot oven and bake for 10 to 15 minutes. Baking times will depend on thickness of crust and amount of toppings.
Transfer to a cutting board and place fresh basil leaves on top of the baked cheeses. Brush edge of crust with olive oil to add shine and flavor.