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    Home » Vegetarian » Basil Pizza with Pesto

    Basil Pizza with Pesto

    Mar 11, 2021 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Basil Pizza bursts with the wonderful, fresh flavor of basil — with both pesto and whole basil leaves throughout. This unique pizza is the perfect recipe for using up your summer basil from the garden, and it can stand on its own as a whole meal.

    whole bail pizza on platter

    Basil on pizza is, simply put, dreamy. While there’s an abundance of basil in the summertime, we’re fortunate that we can typically find it year round.

    While a lot of pizza recipes include the beautiful, aromatic fresh herb, in this basil pizza, it's the main ingredient -- and it's amazing!

    Jump to:
    • The Ingredients
    • Substitutions
    • Variations
    • Recipe Tips
    • How to Make it
    • More Recipes with Fresh Basil
    • What pizza crust should you use?
    • Basil Pizza Recipe

    The Ingredients

    fresh bunch of basil

    (I often suggest brands I love and use -- these are only suggestions and this is not a sponsored post.)

    • fresh basil leaves - Any variety, but the softer the leaves, the better. Choose perky bunches, and avoid any brown, bruised or yellow leaves.
    • toasted pine nuts - Toasted pine nuts will have a deeper flavor than those that are raw.
    • Parmesan cheese - If you can, use Parmesan Reggiano, and grate it right before adding it to the pizza. Buying pre-grated cheese is fine, too.
    • mozzarella cheese - Again, if you can grate it from a block just before using, that's great -- but, pre-grated is fine, too.
    • tomato paste - From a tube or can.
    • garlic - Look for firm heads of garlic without any soft spots or green shoots, which is an indication of old garlic. (Raw garlic cloves should be firm without any dark spots.)
    • lemon juice - Use Meyer lemons if they're in season. They're a touch less tart and a touch sweeter.
    • extra virgin olive oil - I like this one.
    • pizza dough or pre-baked crust - I've always had great success with the refrigerated, raw pizza dough from Trader Joe's.
    • red onion - Choose onions that are firm, heavy for their size and without bruises.
    • red chili flakes - To sprinkle on top for a bit of heat.
    • salt -I cook with Kosher salt. I prefer it over other salts for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
    • black pepper - Preferably freshly ground.
    • sugar - We will only use a pinch.

    (See recipe card below for quantities.)

    Substitutions

    • To save time, you can substitute the pesto that's a part of this recipe, with any prepared, jarred pesto you like.
    • Thins slices of fresh mozzarella can be used instead of the grated mozzarella if you prefer.

    Variations

    If you'd like to add more ingredients to basil pizza, here are a few additions that are delicious with it:

    • roasted red peppers
    • fresh slices of tomato
    • caramelized onions
    • grilled chicken
    • ground turkey
    • goat cheese

    Recipe Tips

    • If you have a pizza stone, use it. If not, you can use a baking sheet. To do so, preheat it, just as you would the stone.
    • Feel free to add more toppings. (Suggestions are below.)

    How to Make it

    - Preheat the oven to 500°F, with a pizza stone on the center rack. If you don't have a pizza stone, place a sheet pan on the rack a few minutes before you assemble the pizzas.

    - Make the pesto: Add the basil, pine nuts, Parmesan and garlic to a food processor and blend until the basil is in tiny pieces. Then add the tomato paste, lemon juice, olive oil and pinch of sugar, and blend until smooth. Season with salt and pepper to taste.

    - Either shape your pizza dough into approximately 12-inch rounds, or set out your pre-baked approximately 12-inch rounds, on a lightly floured work surface.

    - Spread the pesto thinly between the two crusts or dough. Then sprinkle each with equal amounts of the Mozzarella and onion slices, and about half of the basil leaves.

    - Once out of the oven, add toasted pine nuts, chili flakes and the remaining fresh basil leaves. Then drizzle with the remaining olive oil, slice and serve.

    Green pizza with mozzarella and basil leaves ready for the oven

    - Transfer the pizzas to the stone or baking sheet and drizzle about ½ tablespoon of the olive oil along the edges of the crusts. Place in the preheated 500°F oven, and bake until the crust is golden along the edges, about 15 minutes. (For pre-baked crusts, heat just long enough to melt the cheese and heat it through.)

    whole, raw green pizza with basil leaves on top

    (More detailed instructions are in the recipe card below.)

    More Recipes with Fresh Basil

    • Watermelon Basil Salad
    • Lemon-Basil Vinaigrette
    • Cold Cucumber Basil Soup
    • Sweet Basil Cheesecake with Lemon Crust

    What pizza crust should you use?

    Fresh basil on pizza, no matter what crust you use, will be delicious. So you should use your favorite for this basil pizza.

    You can make your own (this recipe is excellent), use a pre-baked crust, or use pre-made dough. Whatever you go with, you will want enough to make two (approximately 12-inch) crusts.

    You can also use gluten-free pizza crust (I make this one and love it), or a cauliflower crust. Just be aware that cauliflower crusts are typically softer and you might need a fork and knife to eat the pizza.

    Basil Pizza with one slice being taken out on yellow-rimmed plate.

    I hope you love basil pizza as much as I do!

    Green Pizza with fresh basil leaves on a yellow-rimmed plate.

    Basil Pizza Recipe

    Valentina K. Wein
    Basil Pizza bursts with the wonderful, fresh flavor of basil — with both pesto and whole leaves throughout.
    *Whether you're using homemade dough, or pre-baked crusts, have them ready to go when you start.
    5 from 6 votes
    Print
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 8
    Calories 416 kcal

    Equipment

    • pizza stone

    Ingredients
      

    For the pesto

    • 4 ounces (approx. 4 loosely packed cups) basil leaves, washed and dried
    • ⅓ cup pine nuts, toasted
    • 2 tablespoons Parmesan cheese, grated
    • 2 teaspoons garlic, roughly chopped
    • 2 tablespoons tomato paste
    • 1 tablespoon lemon juice
    • ¼ cup extra virgin olive oil
    • pinch granulated sugar
    • salt and freshly ground black pepper to taste

    Remaining pizza ingredients

    • 1½ pounds raw pizza dough -- OR, 2 (approx. 12-inch) pre-baked pizza crusts
    • 1½ cups mozzarella cheese, grated
    • ¼ cup red onion, thinly sliced
    • 1¼ ounces (approx. 1 ¼ loosely packed cup) basil leaves, washed and dried
    • 2 tablespoons pine nuts, toasted (for garnish, if desired)
    • 3 tablespoons extra virgin olive oil, for drizzling
    • red chili flakes (if desired)

    Instructions
     

    • Preheat the oven and stone/sheet pan. Preheat the oven to 500°F, with a pizza stone on center rack. If you don't have a pizza stone, place a sheet pan on the rack a few minutes before you assemble the pizzas.
    • Make the pesto. Add the basil, pine nuts, Parmesan and garlic to a food processor fitted with the blade attachment. Blend until the basil is in tiny pieces. Then add the tomato paste, lemon juice, olive oil and pinch of sugar, and blend until smooth. Season to taste with salt and pepper. (Here's How to Season to Taste.)
    • Prepare the pizza crust. Either shape your pizza dough into approximately 12-inch rounds, or set out your pre-baked approximately 12-inch rounds, on a lightly floured work surface.
    • Assemble the pizzas. Evenly divide the pesto among the two crusts, spreading it thinly. Then sprinkle each with equal amounts of the grated Mozzarella. Now divide the red onion slices between the two, and about half of the basil leaves.
    • Bake. Transfer the pizzas to the stone or baking sheet and drizzle about ½ tablespoon of the olive oil along the edges of the crusts. Place in the preheated 500°F oven, and bake until the crust is golden along the edges, about 15 minutes. (For pre-baked crusts, heat just long enough to melt the cheese and heat it through.)

    • Garnish, cut and serve. Once out of the oven, add the chili flakes (if desired), pine nuts, and the remaining fresh basil leaves. Then drizzle with the remaining olive oil, slice and serve.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 416kcal
    Keywords pizzas for sharing, best basil recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. Christina C.

      March 11, 2021 at 6:44 pm

      5 stars
      Great way to change up the normal pizza, Valentina! Fresh basil is my very favorite herb! SO fresh and always smells of summer!

      Reply
      • valentina

        March 12, 2021 at 9:46 am

        Thank you, my friend! FYI, I suggested your mom's favorite pizza dough? Awesome recipe! 🙂 ~Valentina

        Reply
    2. angiesrecipes

      March 11, 2021 at 9:02 pm

      I actually love pesto more than the tomato based pizza. This looks fantastic loaded with fresh basils.
      angiesrecipes

      Reply
      • valentina

        March 12, 2021 at 9:47 am

        Me too! Thanks, Angie. Have a great weekend. 🙂 ~Valentina

        Reply
    3. 2pots2cook

      March 12, 2021 at 5:59 am

      5 stars
      Oh my goodness me ! Absolutely amazing one ! What a collection of ingredients !

      Reply
      • valentina

        March 12, 2021 at 9:47 am

        Thanks, Davorka. Enjoy and happy weekend! 🙂 ~Valentina

        Reply
    4. mimi rippee

      March 12, 2021 at 3:06 pm

      This is fabulous. There's always room for pesto and more basil! And pine nuts!

      Reply
      • valentina

        March 14, 2021 at 5:07 pm

        I totally agree. Thanks, Mimi! 🙂 ~Valentina

        Reply
    5. Eha

      March 12, 2021 at 3:16 pm

      Shall have to try this whilst my basil pots are still flourishing outdoors. In my part of Australia there is a definite 4-5 months gap in its growing pattern. Find this offering interesting as love pesto and basil on its own . . . want to see whether its three-fold use here makes the flavour too pronounced for my palate . . . may omit the crisped section. Tomato paste in my pesto will also be a new addition . . . shall try . . .

      Reply
      • valentina

        March 14, 2021 at 5:08 pm

        Thanks, Eha. The tomato paste adds a lovely subtle richness and sweetness. I hope you love it. And lucky you to have it flourishing! 🙂 ~Valentina

        Reply
    6. Marissa

      March 13, 2021 at 2:05 pm

      5 stars
      This pizza looks divine, Valentina! Putting it on the menu for our next pizza night!

      Reply
      • valentina

        March 14, 2021 at 5:12 pm

        Enjoy! Thanks, Marissa. 🙂 ~Valentina

        Reply
    7. David Scott Allen

      March 14, 2021 at 7:41 am

      What a delicious combination. Love how you added tomato paste to the pesto. I need to work on my pizza game...

      Reply
      • valentina

        March 14, 2021 at 5:10 pm

        Thanks, David. I think your food game overall is fantastic, and pizza will be/is no different. 🙂 ~Valentina

        Reply
    8. sippitysup

      March 14, 2021 at 5:30 pm

      I just had a similar pizza at L'Antica in Hollywood. I bet yours is better because it has pine nuts. GREG

      Reply
      • valentina

        March 30, 2021 at 5:28 pm

        Thanks, Greg! 🙂 ~Valentina

        Reply
    9. David @ Spiced

      March 15, 2021 at 4:00 am

      5 stars
      Everything about this recipe is calling my name, Valentina! For starters, I love pizza - all kinds. 🙂 Second, the photo of basil is making me excited for summer - I can't wait to get a big pot of basil growing on the back deck. Then this pizza will become a staple! We have an outdoor pizza oven, and I'm always looking for fun ways to mix up pizza night - I just found one!

      Reply
      • valentina

        March 30, 2021 at 5:29 pm

        Thanks so much, David! Love summer basil in big porch pots. 🙂 ~Valentina

        Reply
    10. Dawn - Girl Heart Food

      March 15, 2021 at 8:55 am

      5 stars
      I do love basil and, of course, pizza so I know this would be a hit in our home! So much better than delivery too. Wish I could reach out and grab a slice (or the whole pie)!!

      Reply
      • valentina

        March 30, 2021 at 5:31 pm

        Enjoy! Thanks, Dawn. 🙂 ~Valentina

        Reply
    11. Linger, Kristy Murray

      April 22, 2022 at 12:32 pm

      5 stars
      This pizza looks fantastic. I love your pesto recipe and that you used it as the sauce. And basil is probably my favorite herb of all time. What a great Springtime recipe. Can't wait to try it.

      Reply
      • valentina

        April 26, 2022 at 5:32 pm

        Thanks so much, Kristy. Hope you try and love the pizza (or pesto)! 🙂 ~Valentina

        Reply
    12. Jeff the Chef @ Make It Like a Man!

      June 30, 2024 at 4:18 am

      I wish I had basil plants growing outdoors that needed using up!

      Reply
      • Valentina

        July 05, 2024 at 7:11 pm

        Maybe your neighbors do. 😀 Enjoy! ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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