Basil Pesto Pizza
Equipment
- Baking sheet or pizza stone
- Knife
- Rolling Pin
- spoon
Ingredients
- For the Pizza Base
- 1 gluten-free pizza crust
- 1 tablespoon extra-virgin olive oil
- For the Toppings
- 100 g vegetarian basil pesto
- 200 g fresh mozzarella cheese sliced
- 2 tablespoons pine nuts
- 1 tablespoon fresh basil leaves chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Pizza Base
- Preheat the oven to 220°C (425°F).
- Place the pizza crust on a baking sheet or preheated pizza stone.
- Brush the crust evenly with the extra-virgin olive oil.
- Add the Toppings
- Spread the basil pesto in a thin, even layer over the pizza crust.
- Arrange the mozzarella slices over the pesto.
- Sprinkle the pine nuts evenly over the pizza.
- Season lightly with salt and black pepper.
- Bake and Serve
- Bake for 12 to 15 minutes, or until the crust is golden and the mozzarella has melted.
- Remove the pizza from the oven.
- Scatter the chopped fresh basil over the top.
- Allow the pizza to rest for 2 minutes.
- Cut into four equal portions.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve with mixed salad leaves, tomato salad, grilled vegetables, or marinated olives. A few fresh cherry tomatoes can be added after baking for extra colour and acidity.Recipe Notes
Drain the fresh mozzarella and pat it dry before placing it on the pizza. Excess moisture can make the crust soggy. Use pesto prepared with vegetarian hard cheese because traditional Parmesan may contain animal rennet.Variations
Add roasted tomatoes, artichoke hearts, courgette, mushrooms, or red onion. Walnuts can replace the pine nuts, while dairy-free pesto and vegan mozzarella can be used for a vegan variation.Storage
Store leftover pizza in an airtight container in the refrigerator for up to two days. Reheat it in a hot oven or dry frying pan until the crust is crisp and the mozzarella has melted again.Wine Advice
A crisp Pinot Grigio complements the basil, mozzarella, and pine nuts. A mild Sauvignon Blanc is another refreshing choice.Nutrition values
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Basil pesto pizza replaces traditional tomato sauce with a fragrant layer of pesto and combines it with fresh mozzarella, pine nuts, and basil. The simple topping allows every ingredient to remain clearly recognisable. A crisp gluten-free crust provides contrast to the creamy cheese, while toasted nuts add texture and a warm, savoury flavour.
An Italian Pizza Without Tomato Sauce
Pesto is traditionally associated with Liguria in northern Italy and commonly contains basil, pine nuts, garlic, hard cheese, and olive oil. Using it as a pizza sauce creates a fresher and more aromatic result than a conventional tomato base.
Pesto has a concentrated flavour and contains plenty of oil, so only a thin layer is needed. Spreading it too generously can make the pizza greasy and overpower the mild mozzarella. Leave a small border around the edge so the crust can become golden and crisp.
Explore more regional dishes among the Italian recipes or find other topping combinations in the pizza collection.
Choosing the Pesto
Homemade pesto provides the freshest basil flavour, but good-quality prepared pesto also works. Check the ingredient list carefully when dietary restrictions apply. Traditional pesto may contain Parmesan or another hard cheese made with animal rennet, which is not suitable for strict vegetarians.
Choose a pesto specifically labelled vegetarian when needed. It should have a fresh green colour and a balanced flavour of basil, garlic, nuts, and cheese. If oil has separated during storage, stir it thoroughly before measuring and spreading.
Pesto can darken when exposed to high heat. Most of it is protected beneath the mozzarella, but the pizza should still be removed once the crust is golden and the cheese has melted. Overbaking can make the herbs taste bitter.
Keeping the Crust Crisp
Fresh mozzarella retains more moisture than pre-shredded pizza cheese. Drain it thoroughly, slice it, and pat each piece dry with kitchen paper. Allowing the slices to rest in a strainer for fifteen minutes removes even more liquid.
Arrange the mozzarella with a little space between the pieces. Covering the entire surface traps moisture and may produce a soft centre. A fully preheated pizza stone gives the best result, although a sturdy metal baking sheet is a practical alternative.
If the gluten-free base is particularly soft, pre-bake it for three to five minutes before adding the pesto. Follow the instructions supplied with the crust because gluten-free products can vary considerably in texture and baking requirements.
Adding Pine Nuts and Fresh Basil
Pine nuts develop a deeper flavour as they toast in the oven. Distribute them evenly so each portion receives some crunch. Watch them closely near the end of baking because their high oil content means they can brown quickly.
Fresh basil is added after the pizza leaves the oven. This protects its colour and delicate aroma. Tear or chop the leaves just before serving and scatter them over the melted mozzarella.
This mozzarella pesto pizza pairs well with mixed salad leaves, fresh tomatoes, grilled vegetables, or marinated olives. Discover more dishes featuring this creamy ingredient in the cheese recipes section.
Variations and Food Safety
Roasted cherry tomatoes provide acidity and colour, while artichoke hearts, mushrooms, courgette, or red onion create a more substantial topping. Walnuts can replace the pine nuts, although the flavour will become earthier.
A vegan variation can be made with dairy-free pesto and vegan mozzarella. Check all labels carefully because pesto, cheese substitutes, and gluten-free crusts may contain unexpected allergens.
Keep mozzarella and opened pesto refrigerated until needed. Prepare the pizza on clean surfaces and refrigerate leftovers promptly. Additional practical information is available in the FDA safe food handling guidance.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to two days. Reheat it in a hot oven or dry frying pan until the base is crisp and the mozzarella is thoroughly heated. A microwave is faster but usually produces a softer crust.
Add new basil leaves after reheating because the original garnish may darken during storage. With its aromatic pesto, creamy mozzarella, and crunchy pine nuts, basil pesto pizza makes a simple but flavourful meal for lunch, dinner, or a summer gathering.