Green Pesto Pizza Mozzarella

I was craving something bright and easy one unusually warm spring afternoon, when the aroma of fresh basil from my kitchen garden practically screamed "pizza night!" It felt too nice to be cooped up making a heavy meal, so I started imagining a lighter, greener version of my usual go-to. This pesto pizza was born from that sun-drenched, fragrant moment, and it instantly became a weekly fixture.

I remember hosting a spontaneous backyard get-together when the power flickered out for a few minutes right as the first pizza was going into the oven. We all laughed, used phone flashlights, and when the power returned, the anticipation for that pesto-infused, bubbly cheese masterpiece was palpable. Everyone agreed it tasted even better after that little adventure.

Ingredients

• Pizza Dough: Whether you're a seasoned baker or picking up a ready-made ball from the store, good dough is your canvas for flavor.
• Green Basil Pesto: Using a high-quality store-bought pesto saves time, but a homemade one bursts with unparalleled fresh, garlicky goodness.
• Fresh Mozzarella Cheese: This is non-negotiable for that creamy, melt-in-your-mouth texture that makes every bite luxurious.
• Cherry Tomatoes: Halved, they burst with sweet acidity, adding a lovely contrast to the rich pesto.
• Thinly Sliced Red Onions: Just a touch provides a delicate bite and a subtle tang without overwhelming the other flavors.
• Fresh Basil Leaves: Essential for that final aromatic flourish and a beautiful pop of color after baking.
• Extra Virgin Olive Oil: A generous drizzle enhances the flavors and helps achieve a perfectly golden crust.
• Freshly Ground Black Pepper: A little sprinkle brings out the brightness of the other ingredients.
• Pinch of Salt: Just enough to awaken all the flavors on the pizza.

Instructions

Preheat the Oven's Embrace:

Get your oven roaring to 475°F (245°C); if you're lucky enough to have a pizza stone, let it heat up in there too, it's key for a crisp crust.

Roll Out the Green Carpet:

On a lightly floured surface, gently stretch or roll your dough into a beautiful 12-inch (30 cm) circle.

Stage the Canvas:

Carefully move your dough onto a parchment-lined baking sheet, or onto a floured pizza peel if you're using a hot stone.

Pesto Perfection:

Spoon the vibrant green pesto onto the dough, spreading it evenly but remember to leave a little border for that satisfying crust.

Mozzarella Cloud:

Artfully arrange your fresh mozzarella slices or torn pieces over the pesto—don't be shy, more cheese equals more joy.

Garden Sprinkles:

Scatter the halved cherry tomatoes and delicate red onion slices across the cheesy canvas.

Season with Love:

Drizzle a little extra virgin olive oil over everything, then finish with a whisper of salt and a generous grind of black pepper.

Bake to Golden Glory:

Slide your masterpiece into the preheated oven for about 12–15 minutes, until the crust is beautifully golden and the cheese is bubbly and lightly browned.

Basil's Finishing Touch:

Once out of the oven, immediately adorn your pizza with fresh basil leaves.

Slice and Savor:

Let it cool for just a minute, then slice into generous wedges and enjoy every single bite.

Save Pin

This pizza became "our" Friday night special during a particularly busy period for my family. It was the one meal everyone consistently looked forward to, a simple comfort that brought us together around the kitchen island, sharing stories and laughs, making it much more than just a meal—it was a weekly ritual of connection.

Arugula's Fresh Embrace

I once tried adding a mountain of arugula to this pizza *before* baking, thinking it would cook down beautifully. What I got was wilted, sad greens. Now, I always wait until it's fresh out of the oven, when the residual heat gently warms the peppery leaves, adding an incredible, vibrant lift to every slice.

The Mozzarella Whisper

There's a subtle art to distributing the mozzarella; too much in one spot and you get a cheesy pond, too little and you miss out on that creamy texture. I've found tearing it into irregular pieces rather than neat slices allows it to melt more evenly, creating delightful pockets of gooey goodness.

Beyond the Basil Base

This recipe is such a fantastic foundation for creativity. While the classic basil pesto is divine, don't be afraid to explore.

• Consider a spoonful of sun-dried tomato pesto for a richer, sweeter note.
• Roasted red peppers or caramelized onions can add incredible depth.
• A sprinkle of toasted pine nuts after baking provides a lovely textural crunch.

Save Pin

This Green Pesto Pizza is a testament to how simple, fresh ingredients can create something truly extraordinary. It's a little slice of sunshine, perfect for sharing or savoring all by yourself.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly for this. Ensure it's at room temperature for easier handling and stretching.

→ What kind of pesto should I use?

A classic green basil pesto is recommended. You can use your favorite homemade version or a good quality store-bought option for convenience.

→ Can I add other toppings?

Absolutely! Consider adding sautéed mushrooms, bell peppers, Kalamata olives, or even some crumbled feta cheese for extra flavor and substance. Just be mindful not to overload the base.

→ How do I get a crispy crust?

Using a preheated pizza stone or baking steel can significantly help achieve a wonderfully crispy crust. Ensure your oven is fully preheated to the high temperature for optimal results.

→ Is this suitable for vegetarians?

Yes, this pizza is inherently vegetarian. For a vegan option, you would need to substitute with plant-based mozzarella and ensure your pesto is dairy-free, as some may contain Parmesan.

→ Can I prepare any components in advance?

You can prepare your vegetables (halve tomatoes, slice onions) and pesto ahead of time. If using homemade dough, you can also prepare that in advance and store it in the refrigerator.