Classic Pesto Pizza
A flavorful twist on pizza, this pesto pizza combines fresh basil, sun-dried tomatoes, and melty cheeses on a crispy crust.
Equipment
- 12-inch pizza pan
- Measuring cups and spoons
- spatula
Ingredients
- 1 ½ cups packed spinach leaves stemmed
- ½ cup packed fresh basil leaves about 1 bunch
- 1 ½ tablespoons oil from oil-packed sun-dried tomatoes or olive oil
- 1 large garlic clove
- Olive oil for greasing
- 1 12- inch NY Style dough shell
- ⅓ cup sliced drained oil-packed sun-dried tomatoes
- 2 cups grated mozzarella cheese about 8 ounces
- 1 cup grated Parmesan cheese
Instructions
- Blend the spinach, basil, 1 ½ tablespoons oil, and garlic in a food processor until a coarse puree forms.
- Transfer the pesto to a small bowl.
- (If preparing ahead, cover the surface with plastic wrap and refrigerate for up to 1 day.
- )
- Preheat the oven to 500°F.
- Grease a 12-inch pizza pan with olive oil.
- Place the dough in the pan and spread all the pesto evenly over the surface.
- Sprinkle the sun-dried tomatoes over the pesto, followed by the mozzarella and Parmesan cheeses.
- Bake in the preheated oven until the crust is golden brown and the cheese is melted, approximately 10–12 minutes.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a fresh arugula salad drizzled with balsamic glaze for a perfect meal.Wine Advice:
Pair with a chilled Pinot Grigio or Sauvignon Blanc to balance the rich pesto flavors.Nutritional Information
Calories: 420 kcal | Carbohydrates: 28 g | Protein: 18 g | Fat: 26 g | Fiber: 3 g | Sugar: 4 g | Salt: 1.5 mg
