Basil Pesto Pizza
Basil Pesto Pizza combines fragrant pesto, creamy fresh mozzarella, toasted pine nuts, and fresh basil on a crisp gluten-free crust.
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
Serving: 1 1/4 pizza | Calories: 330 kcal | Carbohydrates: 28 g | Protein: 14 g | Fat: 22 g | Saturated Fat: 8 g | Sodium: 620 mg | Sugar: 3 g