Pesto Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">20ml olive oil (plus extra for drizzling)</li><li class="ingredients-single-item">For the pesto:</li><li class="ingredients-single-item">60g fresh basil leaves</li><li class="ingredients-single-item">30g pine nuts, lightly toasted</li><li class="ingredients-single-item">40g Parmesan cheese, finely grated</li><li class="ingredients-single-item">2 garlic cloves</li><li class="ingredients-single-item">120ml extra virgin olive oil</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">250g mozzarella cheese, torn into pieces</li><li class="ingredients-single-item">200g cherry tomatoes, halved</li><li class="ingredients-single-item">Extra pine nuts for sprinkling (optional)</li><li class="ingredients-single-item">Fresh basil leaves, to garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Digital kitchen scales</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pizza dough. In a large bowl, combine the bread flour, yeast, and salt. Make a well in the center and add the lukewarm water and olive oil. Mix everything together with a wooden spoon until it forms a shaggy dough, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough for 8-10 minutes until smooth, elastic and springy to the touch. The gluten development during kneading is crucial for that perfect chewy pizza texture, so be patient. The dough should bounce back when gently poked with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size. This slow rise develops flavor and improves the structure of your final crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, make your pesto. In a food processor, combine the basil, toasted pine nuts, Parmesan, and garlic. Pulse until roughly chopped. With the motor running, slowly drizzle in the olive oil until you have a smooth, vibrant green sauce. Season with salt to taste. The fresh pesto will be much more aromatic than store-bought versions.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>At least 30 minutes before baking, place your pizza stone or heavy baking sheet in the oven and preheat to the highest temperature (usually 240-250°C/465-480°F). The intensely hot surface will help create a crisp bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has risen, gently punch it down and divide into two equal portions. On a well-floured surface, stretch or roll one portion into a circle about 25-30cm in diameter. Don't use a rolling pin if you can help it—hand-stretching preserves more air bubbles in the dough for a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the stretched dough to a floured pizza peel or the back of a baking sheet. Spread half the pesto evenly across the surface, leaving a 2cm border for the crust. Scatter half the mozzarella pieces and cherry tomato halves on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is puffed and golden and the cheese is bubbling and beginning to brown in spots. The high heat creates those desirable charred spots that add flavor complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the pizza from the oven and immediately drizzle with a little olive oil. If using, sprinkle with additional pine nuts. Let rest for 1-2 minutes before adding fresh basil leaves—this prevents them from immediately wilting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slice and serve immediately while the cheese is still stretchy. Repeat the process with the second portion of dough and remaining ingredients to make your second pizza. Fresh pesto pizza is best enjoyed straight from the oven when all elements are at their peak!</li></ol>