Pesto Pizza Recipe

Pesto Pizza Recipe

Ligurian Pesto Pizza recipe

5 out of 5
stars based on 1 rating.

Ligurian Pesto Pizza recipe from Paggi Pazzo

Pesto Pizza Recipe
Published: May 28th, 2016

Prep time: 3 hr
Cook time: 12 min
Total time: 3 hr 12 min
Yield: 8 servings
Calories per serving: 505
Fat per serving: 26.5g


  • 1 cup olive oil
  • 2 teaspoons pepper
  • 3 teaspoons salt
  • 3/4 cup grated Pecorino Sardo
  • 3/4 cup grated Grana Padono
  • 3-4 full cups fresh basil
  • 5 garlic cloves
  • 1/2 cup Italian or European pinenuts
  • 4 ounces fresh mozzarella
  • 2 1/2 cups Molino Caputo tipo 00 flour
  • 1/2 teaspoon yeast
  • 3/4 cup Italian water

Cooking Directions

  1. In order to make dough, heat Italian water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
  2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
  3. Add 2 cups of Molino Caputo tipo 00 flour to bowl, pouring slowly as you stir, then olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance
  4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour, then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours
  5. Shape and kneed dough and shape into 3 round balls (you can freeze what you do not plan to cook/grill)
  6. For Pesto sauce, Grate Pecorino Sardo and Grana Padano into a bowl. If cheeses are not available, substitute with Pecorino Romano and Reggiano Parmigiano
  7. Add tablespoon of olive oil to pan and add pine nuts, cooking for 5 minutes then let sit for 5 minutes
  8. Add fresh basil into food processor (but make sure basil is not wet after cleaning as the dryer the better for the pesto sauce), pine nuts, garlic, black pepper, salt, and 3/4 cup of olive oil
  9. If pesto begins to take on a creamy consistency, then pesto sauce is ready. If still thick, add a little more olive oil and stir
  10. Roll out dough and generously lay pesto across
  11. Cut fresh mozzarella into small chunks and spread across pizza and then sprinkle with a handful of Pecorino Romano
  12. Set oven to 495 degrees and add pizza. After 8-12 minutes when cheese and bottom of pizza begin to brown remove from oven
  13. Let rest for 5 minutes then slice and serve
%d bloggers like this: