There’s nothing quite like the energy of spring—longer days, green things popping up everywhere, and that fresh feeling in the air. This week, I brought that vibe into the kitchen with a pizza we made live during one of our Zoom classes: the Spring Pesto Pizza.
The Inspiration
I wanted to create something light, vibrant, and full of flavor—a pizza that feels like sunshine on a plate. Pesto was the obvious choice for a base: bright, herbaceous, and the perfect departure from traditional red sauce. And the best part? You don’t need pine nuts to make great pesto (we skipped 'em!).
The Dough
We used our tried-and-true 72-hour dough, which adds incredible depth of flavor and texture to every bite. For this class, I let the dough ferment for 48 hours at a slightly warmer room temp, and the results were magical—light, airy, and easy to work with.
Building the Pizza
Here’s what went on top:
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A generous spread of homemade basil pesto (no pine nuts!). Blend 1 cup of fresh basil, one garlic clove tablespoon of parmesan and your favorite olive oil.
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A mix of fresh mozzarella and ricotta cheese.
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Finished with a drizzle of olive oil, a sprinkle of sea salt.
It was green, melty, seasonal perfection.
Baking It Right
Of course, we baked this on the Baking Steel Original, preheated at 500°F for one hour. I used the broiler trick—switch to broil just before launch, give it 1 minute under the broiler, then finish on convection for 3-4 minutes. Crust came out crisp and light, and the cheese was perfectly melted.
The Verdict
The class loved it, and honestly, so did I. This pizza is a reminder that you can let the seasons guide your toppings and still get amazing results. Pesto is such a versatile base, and paired with spring veggies, it becomes something really special.
If you're looking for a way to celebrate spring in your kitchen, give this one a try.
