There’s something next-level about a good pesto pizza. Fresh basil, olive oil, garlic, and lemon come together to make a sauce that’s bright and bold then we top it with creamy ricotta and fresh mozzarella, and bake it on our 72-hour dough right on the Baking Steel Original for that crisp, golden crust.
This one is simple but special, light, flavorful, and perfect for summer nights (or really any night you want to show off your dough).
Homemade Pesto
Ingredients
- 2 cups fresh basil leaves
- ½ cup olive oil
- 2 cloves garlic
- Juice of ½ lemon
- Pinch of sea salt
Method
- Combine basil, garlic, lemon juice, and salt in a food processor.
- Stream in olive oil until smooth.
- Taste and adjust you want bright, fresh flavor with a little kick from the garlic.
Assembling the Pizza
- Stretch one 72-hour dough ball to about 12 inches.
- Spread a thin layer of pesto over the surface, not too heavy.
- Add spoonfuls of ricotta and torn pieces of fresh mozzarella.
- Launch onto your preheated Baking Steel (500–550°F) and bake for 6–8 minutes, until the crust is blistered and golden.
To Finish
Out of the oven, add a drizzle of olive oil or a sprinkle of sea salt. Let it rest a minute before slicing the cheese will settle and the flavor deepens with every bite.
Simple ingredients. Legendary texture. That’s the magic of baking on steel.
pesto pizza on a Baking Steel inside the oven
FAQs About Pesto Pizza
Can I use store-bought pesto?
Yes store-bought pesto works fine in a pinch. But making your own with fresh basil, garlic, lemon, and olive oil gives this pizza a much brighter flavor. Just remember to do this to the dough first.
What type of dough works best for pesto pizza?
This pizza is incredible on our 72-hour dough, but you can also use our 24-hour dough or even store-bought dough if you’re short on time.
What cheese goes best with pesto?
Ricotta and fresh mozzarella are a perfect combo. The ricotta adds creaminess while mozzarella gives that classic pizza melt. You can also sprinkle on some parmesan before baking for extra flavor.
How do I keep pesto from making my pizza oily?
Use just a thin layer pesto is naturally rich in oil, so less is more. A light spread keeps your crust crisp and balanced.
More Dough Recipes
Experiment, bake, and tag us when you do, every great pizza starts with great dough and a Baking Steel.
