Green Pesto Pizza Mozzarella (Printable)
A vibrant and flavorful dish featuring fresh green pesto, creamy mozzarella, and bright vegetables. An easy, delightful meal option.
# 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 onion
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
# How To Make It:
01 - Preheat your oven to 475°F. If utilizing a pizza stone, place it into the oven during preheating to ensure it reaches the correct temperature.
02 - On a lightly floured surface, stretch or roll the pizza dough to form a 12-inch round.
03 - Carefully transfer the shaped dough to a parchment-lined baking sheet or a floured pizza peel if using a baking stone.
04 - Evenly spread the green pesto over the dough's surface, ensuring to leave a small perimeter for the crust.
05 - Distribute the fresh mozzarella slices uniformly over the pesto layer.
06 - Scatter the halved cherry tomatoes and thinly sliced red onion over the mozzarella.
07 - Drizzle the pizza with extra virgin olive oil and season lightly with a pinch of salt and freshly ground black pepper.
08 - Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
09 - Remove the pizza from the oven and immediately garnish with fresh basil leaves. Slice into individual portions and serve hot.
# Expert Suggestions:
01 -
- It's incredibly quick to pull together, meaning you can have a gourmet-tasting dinner on the table even on your busiest weeknights.
- This recipe brings a burst of fresh, vibrant flavors that totally elevate classic pizza, making it feel special without any extra fuss.
02 -
- Resist the urge to pile on too many toppings; a lighter hand lets the fresh pesto and mozzarella really sing without making the crust soggy.
- A screaming hot oven is your best friend for pizza; it ensures a gloriously crisp crust and perfectly melted cheese every single time.
03 -
- When stretching your dough, use just enough flour to prevent sticking; too much can make the crust tough and dry.
- Allowing the pizza to rest for 2-3 minutes after it comes out of the oven helps the cheese set and prevents toppings from sliding off when you slice it.