Recipe

Pizza Pesto Genovese

Savory Genovese Delight: Pizza Pesto with a Twist

4.6 out of 5

Indulge in the flavors of Italy with this delectable Pizza Pesto Genovese recipe. Combining the traditional Genovese pesto sauce with a crispy pizza crust, this dish is a perfect fusion of Italian cuisine.

Pizza› Pizza pesto Genovese

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

12-15 minutes

Total time

32-35 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free, Soy-free, Egg-free, Peanut-free

Allergens

Nuts (pine nuts), Dairy (Parmesan cheese)

Not suitable for

Vegan, Gluten-free, Dairy-free, Keto, Paleo

Ingredients

Pizza dough: 300g (10.5 oz) Pizza dough: 300g (10.5 oz)
Fresh basil leaves: 2 cups (50g) Fresh basil leaves: 2 cups (50g)
Pine nuts: 1/4 cup (35g) Pine nuts: 1/4 cup (35g)
Garlic cloves: 2 Garlic cloves: 2
Parmesan cheese, grated: 1/2 cup (50g) Parmesan cheese, grated: 1/2 cup (50g)
Olive oil: 1/4 cup (60ml) Olive oil: 1/4 cup (60ml)
Mozzarella cheese, shredded: 1 cup (100g) Mozzarella cheese, shredded: 1 cup (100g)
Cherry tomatoes, halved: 1 cup (150g) Cherry tomatoes, halved: 1 cup (150g)
Black olives, sliced: 1/2 cup (75g) Black olives, sliced: 1/2 cup (75g)
Salt: 1/2 teaspoon Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon Black pepper: 1/4 teaspoon

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 20g, 6g
Carbohydrates (total, sugars): 30g, 2g
Protein: 12g
Fiber: 3g
Salt: 0.8g

Preparation

1.
Preheat the oven to 220°C (425°F).
2.
In a food processor, combine the basil leaves, pine nuts, garlic cloves, Parmesan cheese, olive oil, salt, and black pepper. Blend until smooth to make the pesto sauce.
3.
Roll out the pizza dough on a floured surface to your desired thickness.
4.
Transfer the rolled-out dough onto a baking sheet or pizza stone.
5.
Spread a generous amount of the pesto sauce evenly over the dough, leaving a small border around the edges.
6.
Sprinkle the shredded mozzarella cheese over the pesto sauce.
7.
Arrange the cherry tomato halves and black olive slices on top of the cheese.
8.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9.
Remove from the oven and let it cool for a few minutes before slicing.
10.
Serve hot and enjoy!

Treat your ingredients with care...

Basil leaves — Use fresh basil leaves for the best flavor. Avoid using wilted or discolored leaves.
Pine nuts — Toast the pine nuts lightly in a dry pan before using them in the pesto sauce to enhance their nutty flavor.
Mozzarella cheese — For a gooey and stretchy texture, use fresh mozzarella cheese instead of pre-shredded cheese.
Cherry tomatoes — Choose ripe and juicy cherry tomatoes for a burst of freshness in every bite.
Pizza dough — If you prefer a thinner crust, roll out the dough to a thinner consistency. Adjust the baking time accordingly.

Tips & Tricks

To add an extra layer of flavor, drizzle a little balsamic glaze over the pizza before serving.
Experiment with different toppings such as sliced bell peppers, red onions, or fresh basil leaves for added variety.
If you prefer a spicier kick, sprinkle some red pepper flakes over the pizza before baking.
For a crispier crust, preheat a pizza stone in the oven and bake the pizza directly on the stone.
Leftover pizza can be reheated in a preheated oven or enjoyed cold the next day.

Serving advice

Serve the Pizza Pesto Genovese hot, straight from the oven. Cut it into slices and serve as a main course or as part of a delicious Italian-themed meal. Pair it with a fresh green salad for a complete and satisfying meal.

Presentation advice

Present the Pizza Pesto Genovese on a wooden cutting board or a pizza stone to showcase its rustic charm. Garnish with a few fresh basil leaves and a sprinkle of grated Parmesan cheese for an inviting and appetizing presentation.