Name: Basil Pizza Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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; 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))

Jump to Recipe

Basil Pizza is a green pizza that 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 meal.

Basil on pizza is, simply put, dreamy. It brings a green pizza to a new level!

While there’s an abundance of basil in the summertime, we’re fortunate that we can typically find it year round.

There’s often basil in pizza recipes, but basil on pizza is different — and it’s incredible!

Ingredients for this Basil Pizza Recipe

fresh basil leaves (any variety, but the softer the leaves, the better)
toasted pine nuts
Parmesan cheese
tomato paste
garlic
lemon juice
extra virgin olive oil
pizza dough or pre-baked crust
mozzarella cheese
red onion
red chili flakes
salt, black pepper, pinch of sugar

How to Make Basil Pizza

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

– 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 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.

– 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.)

– 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.

What pizza crust should you use?

You should use your favorite crust for this basil pizza.

You can make your own (this recipe is excellent), use a pre-baked crust, or use pre-made dough (I especially like the Trader Joe’s 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.

Recipe Tips and Substitutions

If you have a pizza stone, use it. If not, you can use a sheet pan. To do so, preheat it, just as you would the stone.
Feel free to add more toppings. (Suggestions are below.)
Whether you’re using a homemade pizza dough, store-bought dough, or pre-baked pizza crusts (see above suggestions), they should be ready to go when you begin the recipe.
The baking times might vary, depending on the pizza dough/crust you’re using.

Suggested Additions for this Green Pizza

roasted red peppers – The subtle sweet and smoky flavors of the peppers would be fantastic and the red color will pop.
fresh tomato slices – Adding fresh tomato slices after the pizza is baked is pretty and adds a wonderful contrasting texture.
caramelized onions – You just can’t go wrong here. Sweet caramelized onions tend to add well to almost everything!
grilled chicken or ground turkey – Adding poultry will make this an even heartier meal.
goat cheese – In combination with the other cheeses (Parmesan and Mozzarella), the goat cheese adds a soft, slightly tart flavor that blends in perfectly.

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

Enjoy!

More recipes with fresh basil:

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

Basil Pizza Recipe

Valentina K. Wein

Basil Pizza is a green pizza that 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

Prep Time 25 mins

Cook Time 15 mins

Total Time 35 mins

Course Main Course

Cuisine Italian

Servings

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.

Keywords pizzas for sharing, best basil recipes

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