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Pesto Pizza with Fresh Mozzarella and Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This Pesto Pizza with Fresh Mozzarella and Tomatoes is a delightful and colorful pizza recipe perfect for pizza night. It features a homemade basil pesto spread, topped with fresh mozzarella, shredded fontina cheese, juicy sliced tomatoes, and fresh basil leaves. The recipe involves par-baking the dough, blending the pesto, and then baking the assembled pizza to perfection at 400°F, resulting in a flavorful, cheesy, and aromatic dish that serves 8.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Pizza Dough & Flour

  • 1 lb fresh pizza dough
  • 1/3 cup all-purpose flour

Cheeses

  • 1 lb fresh moist mozzarella cheese log, sliced
  • 1 lb fontina cheese block, shredded
  • 1/3 cup grated Parmesan cheese

Vegetables & Herbs

  • 2 whole tomatoes, sliced
  • 2 cups fresh basil leaves, destemmed
  • Fresh basil leaves (for layering on pizza)

Pesto Ingredients

  • 2 whole garlic cloves
  • 1/3 cup pistachios, salted
  • 1/2 cup olive oil, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 1/4 tsp red pepper flakes

Instructions

  1. Prepare the Dough: Spread the flour over the kitchen counter to prevent sticking. Place the fresh pizza dough onto the floured surface and shape it into a circle by hand. Use a rolling pin or dough roller to finish shaping and flattening it evenly.
  2. Par-Bake the Dough: Transfer the shaped pizza dough to a pizza stone or pan. Bake it in the oven for 3-5 minutes to par-bake the crust, which ensures it will stay crisp once topped and fully baked.
  3. Make the Pesto: Add the fresh basil leaves (destemmed), garlic cloves, and salted pistachios to a food processor. Pour half of the olive oil into the processor and blend the ingredients. Slowly drizzle in the remaining olive oil while blending continuously until the pesto is smooth and creamy. Transfer the pesto to a bowl and mix in grated Parmesan cheese, garlic powder, black pepper, sea salt, and red pepper flakes to season uniformly.
  4. Spread the Pesto on Dough: Evenly spread the freshly made basil pesto all over the par-baked pizza dough, covering the surface as the flavorful base for your pizza toppings.
  5. Add the Toppings: Layer the shredded fontina cheese over the pesto, add fresh basil leaves, arrange the sliced tomatoes evenly, and finally top with slices of fresh mozzarella cheese.
  6. Bake the Pizza: Place the prepared pizza in a preheated oven at 400°F (204°C) and bake for 18-20 minutes until the cheese is melted, bubbly, and slightly golden, and the crust is fully cooked. Remove from the oven and serve immediately for the best taste and texture.

Notes

  • Par-baking the dough helps prevent a soggy crust by giving it a head start before adding wet toppings.
  • Using freshly shredded fontina and fresh mozzarella yields the best creamy texture and flavor for the pizza.
  • If pistachios are unavailable, walnuts or pine nuts can be a good substitute in the pesto.
  • Adjust red pepper flakes to your heat preference for a spicier or milder pesto.
  • Let the pizza cool for a couple of minutes before slicing to prevent toppings from sliding off.
  • Author: Amelia
  • Prep Time: 12 minutes
  • Cook Time: 23 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pesto-pizza-with-fresh-mozzarella-and-tomatoes-recipe/