Green Pesto Pizza Mozzarella (Print Version)

A vibrant, flavorful pizza with fresh green pesto, creamy mozzarella, and bright vegetables. A delicious twist on a classic.

# What You Need:

→ Dough

01 - 1 pound pizza dough, homemade or store-bought

→ Pesto

02 - 1/2 cup green basil pesto (store-bought or homemade)

→ Cheese

03 - 8 ounces fresh mozzarella cheese, sliced or torn

→ Vegetables & Toppings

04 - 1 cup cherry tomatoes, halved
05 - 1/4 cup thinly sliced red onions
06 - 1/4 cup fresh basil leaves
07 - 2 tablespoons extra virgin olive oil
08 - Freshly ground black pepper, to taste
09 - Pinch of salt

# Directions:

01 - Preheat your oven to 475°F. If using a pizza stone, place it in the oven to heat up.
02 - On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round.
03 - Transfer the dough to a parchment-lined baking sheet or a floured pizza peel if using a stone.
04 - Spread the green pesto evenly over the surface of the dough, leaving a small border for the crust.
05 - Distribute the mozzarella slices evenly over the pesto.
06 - Scatter the cherry tomatoes and red onion slices over the cheese.
07 - Drizzle with olive oil and season with a pinch of salt and freshly ground black pepper.
08 - Bake in the preheated oven for 12–15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
09 - Remove from the oven and top with fresh basil leaves. Slice and serve immediately.

# Expert Tips:

01 -
  • It's a vibrant explosion of fresh flavors that makes you feel like you're dining in an Italian villa.
  • You'll adore how quickly this comes together, leaving you more time to savor the simple joys of life.
02 -
  • I learned the hard way that a cold pizza stone can lead to a soggy bottom, so definitely preheat it thoroughly for that essential crispy crust.
  • Discovering that fresh mozzarella, while beautiful, holds more water than shredded, taught me to give it a quick pat dry with a paper towel before topping for a better bake.
03 -
  • For an ultra-crispy crust, transfer your stretched dough directly to a very hot pizza stone or preheated heavy baking steel.
  • Always use pesto at room temperature; cold pesto can cool down your dough, affecting the bake time and texture.

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