Description
Pesto Pizza with Fresh Mozzarella and Tomatoes is loaded with homemade basil pesto, mozzarella and fontina cheese, sliced tomatoes, and fresh basil.
Ingredients
Units
Scale
- 1 lb fresh pizza dough
- 1 lb fresh moist mozzarella cheese log, sliced
- 1 lb fontina cheese block, shredded
- 2 whole tomatoes, sliced
- 1/3 cup all-purpose flour
For the basil pesto:
- 2 cups fresh basil leaves, destemmed
- 1/3 cup pistachios, salted
- 2 whole garlic cloves
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
Instructions
- Spread the flour over the kitchen counter. Place the fresh pizza dough on the floured surface. Shape the pizza dough into a circle. Finish shaping and flattening with a roller.
- Place the shaped pizza dough on a pizza stone (paid link) or pan and par-bake for 3-5 minutes.
- Add the destemmed basil leaves, garlic cloves, and pistachios to a food processor (paid link). Pour half of the olive oil into the food processor (paid link) and blend ingredients. Slowly drizzle in the remaining olive oil and blend until the mixture is smooth. Place the blended pesto into a bowl and stir in grated parmesan cheese, garlic powder, black pepper, salt, and red pepper flakes.
- Spread the basil pesto evenly over the pizza dough.
- Layer the pizza with shredded fontina cheese, fresh basil, sliced tomatoes, and fresh mozzarella slices.
- Bake in the oven at 400°F for 18-20 minutes. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: Italian
Nutrition
- Calories: 319
- Sugar: 0.6g
- Sodium: 389mg
- Fat: 1.5g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5.9g
- Cholesterol: 7mg