Easy Pesto Pizza
The Time I Discovered Pesto Pizza (and Never Looked Back)
You know those nights when you open the fridge and it’s giving you the silent treatment? That’s when I first tried making this easy pesto pizza. Honestly, I’d been burned out on tomato sauce (no offense, classic pizza) and my basil plant was giving me side-eye for ignoring it. I just sort of threw this together, half-expecting it to be a sad, green flop, but—surprise—it turned out to be one of those recipes you keep coming back to when you’re tired or just need something that’s as easy as pie (wait, pizza).
Oh, and once I tried making this for my neighbour who claims to hate basil. Guess what? He asked for seconds, which is saying something because, well, he’s picky as a cat in a fish market.
Why You’ll Probably Fall in Love With This Pizza
I make this when I’m short on time but still want to look like I put in some effort (even if most of it was just opening a jar of pesto). My family goes bananas for this because it’s cheesy, herby, and you can pile on whatever toppings you unearth in the fridge. Also, confession: there was a time my crust was more cracker than bread. But hey, it’s rustic, right?
So, if you’re after a recipe that’s flexible and forgiving—like a good pair of sweatpants—this one’s your mate. Plus, there’s less mess than with tomato sauce. Not zero mess. Never zero, if you’re me.
What You’ll Need (And What You Can Get Away With)
- 1 store-bought pizza crust (sometimes I use naan bread or even a tortilla when I’ve left things to the last minute. My grandmother always insisted on the fancy Italian dough, but honestly, supermarket stuff works fine in a pinch.)
- About 1/3 cup pesto (homemade is amazing, but the jarred stuff from the shop is perfectly good. Trader Joe’s: love ya.)
- 1–1 1/2 cups shredded mozzarella (I sometimes swap in a handful of cheddar. Not authentic, but so tasty.)
- Cherry tomatoes, halved (optional; I throw these on if they’re rolling around in my veggie drawer)
- 1/4 cup crumbled feta or goat cheese (only if I have it; it’s a happy accident when I do)
- Fresh basil leaves (optional, but they give it that extra pizzazz)
- Olive oil, for drizzling
- Salt and pepper
Let’s Build This Pizza—Step by Step (Sort Of)
- Preheat your oven to 220°C/425°F. Or as close as it’ll get—mine likes to hover around 215°C and I’ve learned to live with it.
- Plop your crust on a baking tray. If you’ve got a pizza stone, use it, but if not, just the tray is fine. Actually, sometimes I put it right on the oven rack for extra crispiness, but I’ve also had cheese drip everywhere, so… up to you.
- Spread the pesto all over. Don’t be shy, but don’t drown it either. (This is where I usually sneak a taste. Quality control!)
- Scatter the mozzarella across the pizza. A little unevenness just means you get those golden, bubbly spots.
- Add your extras: tomatoes, feta, whatever else is looking lively. Don’t worry if it looks a bit weird at this stage—it always does. It all melts together.
- Bake for 10-12 minutes, or until the cheese is properly melty and the edges are a bit golden. Some days it’s 15 minutes (depends how thick your crust is and how much cheese you’ve piled on).
- Take it out, let it cool for a minute (if you can wait), then scatter over fresh basil and a little drizzle of olive oil. Crack some pepper on top if you’re fancy.
- Slice it up—triangle, square, whatever your style—and dig in.
Stuff I Wish I’d Known (Notes)
- Pesto can burn pretty fast if you use too much or your oven runs hot. I’ve learned to keep an eye on it after 8 minutes.
- I used to think homemade crust was the only way—nope. Store-bought is fine, especially when you’re hungry and can’t be fussed.
- If your pesto is a bit thick, a splash of olive oil thins it out nicely (I learned this the sticky-fingered way).
What I’ve Tried (Variations)
- Grilled chicken on top—super good if you’ve got leftovers.
- Sun-dried tomatoes (definitely a strong flavor, but I dig it).
- Roasted red peppers, or artichokes, or even spinach—really, just open the fridge and see what jumps out first.
- Once I tried blue cheese instead of feta, and… well, let’s just say I wouldn’t do that again unless you’re a serious blue cheese fan.
Do You Really Need Fancy Gear? (Equipment)
- Baking tray (or pizza stone if you want extra crunch)
- Sharp knife or pizza cutter (I’ve used scissors in a pinch; they work surprisingly well!)
- Honestly, if you don’t have a stone, don’t sweat it. Sometimes I put the pizza right onto the rack with foil underneath to catch drips.
How to Store It (If There’s Leftovers)
Let it cool, then pop the pieces in an airtight container in the fridge. It’ll keep for up to 3 days. Though honestly, in my house it never lasts more than a day! If you’re brave enough to eat cold pizza for breakfast, more power to you. (I think it tastes even better the next day—maybe that’s just me.)
What to Serve It With (Or Not)
I usually just pair it with a simple salad—some arugula with lemon and olive oil. Or if it’s a Friday, we’ll have it with a fizzy drink and watch something silly on TV. My kids like to dunk their slices in ranch, which I can’t quite get behind, but hey, no judgment.
Lessons Learned (Pro Tips)
- I once tried to rush the baking and stuck it under the broiler—regretted it after the top burned but the crust was still soggy. Patience is a virtue, apparently.
- Let the pizza cool for a minute before slicing or you’ll end up with a cheesy landslide (I never listen, but you probably should).
FAQ (You Asked, I Answered… Kinda)
- Can I make this with gluten-free crust? Absolutely, mate! Just pick your favourite brand. I’ve done it loads of times and it’s still tasty.
- What kind of pesto should I use? Whatever you’ve got. I love homemade basil pesto when I have time, but honestly, the supermarket jar stuff is great too. If you’re feeling adventurous, try kale pesto.
- Can I freeze this pizza? Technically yes. But I think the texture’s never quite the same after thawing—just saying.
- Why does my cheese slide off? Happens to the best of us. Sometimes too much oil, or just slicing too soon. Actually, I find it works better if you let it sit for a minute after baking.
- How do I make it vegan? Swap the cheese for a vegan version and use dairy-free pesto. Done!
Oh—one last thing. If you’ve never tried pesto pizza, give it a whirl! And if you spill pesto on your shirt (like I always do), that’s just part of the charm. For more lazy pizza night ideas, I sometimes browse Serious Eats. Happy cooking, mate!
Ingredients
- 1 prepared pizza crust (12-inch)
- 1/2 cup basil pesto sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup cherry tomatoes, sliced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
Instructions
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1Preheat your oven to 220°C (425°F). Place the pizza crust on a baking sheet or pizza stone.
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2Spread the basil pesto evenly over the pizza crust, leaving a small border around the edges.
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3Sprinkle the shredded mozzarella cheese over the pesto, then top with sliced cherry tomatoes.
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4Drizzle olive oil over the toppings and sprinkle with grated Parmesan cheese and crushed red pepper flakes, if using.
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5Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden.
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6Remove from the oven, garnish with fresh basil leaves, slice, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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