Pesto Pizza

By Florence Fabricant

Updated September 17, 2015

Total Time
30 minutes
Rating
4(29)
Comments
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Featured in: THE PIZZA IN AMERICA: UPWARD AND ONWARD

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Ingredients

Yield:One 12-inch pizza

  • Cornmeal

  • ½ recipe basic pizza dough (see recipe)

  • 2 tablespoons pesto (see recipe)

  • ½ cup shredded mozzarella cheese

  • ¼ cup freshly grated Parmesan cheese

  • ¼ cup freshly grated Italian Fontina cheese

Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 475 degrees.

  2. Step 2

    Lightly oil a 12-inch pizza pan and dust it with cornmeal.

  3. Step 3

    Roll and stretch the dough to fit pan, leaving a thicker rim along the edge. Spread dough evenly with pesto.

  4. Step 4

    Mix cheeses together and sprinkle evenly over the pesto. Place pizza on bottom shelf of preheated oven and bake until the crust has browned and the cheese is bubbly and just turning golden, about 20 minutes. Serve at once.

Tip

  • If you are making pizza dough fresh for this recipe, add ½ teaspoon freshly ground pepper to the dry ingredients.

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Ratings

4 out of 5
29 user ratings
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Comments

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Jane

This was easy and tasty—we will definitely make this again. Next time, however, we will double the vinaigrette—it was excellent on the rice.

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