White Pesto Pizza
Elevate your pizza nights with this irresistible White Pesto Pizza, a gourmet twist that swaps classic tomato sauce for a creamy, herbaceous white pesto base. Topped with a luscious blend of ricotta, fresh mozzarella, and nutty Parmesan, this pizza delivers luxurious flavor in every bite. A hint of garlic and a sprinkle of red pepper flakes add just the right amount of heat, while a finishing touch of fresh basil keeps things vibrant and aromatic. With a perfectly golden crust and indulgent cheesy layers, this 30-minute recipe is an easy yet impressive choice for weeknight dinners or casual entertaining. Perfectly baked in a hot oven, it’s a delicious way to reimagine pizza with fresh ingredients and bold flavors.
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Recipe Information
Ingredients
- 1 ball (approximately 12-14 oz) Pizza dough
- 2 tablespoons Olive oil
- 3 tablespoons Ricotta cheese
- 8 oz Fresh mozzarella cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 cup White pesto
- 2 cloves Garlic, minced
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Red pepper flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon (for dusting) Cornmeal or all-purpose flour
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet in the oven to heat for at least 30 minutes.
Lightly dust your counter or work surface with cornmeal or flour. Roll out the pizza dough into a 12-inch circle, about 1/4-inch thick.
Carefully transfer the rolled-out dough onto a sheet of parchment paper for easy handling.
Brush the surface of the dough with olive oil, leaving a 1/2-inch border around the edges to form the crust.
In a small bowl, combine minced garlic, salt, and black pepper, then evenly spread the mixture over the oiled dough.
Spread the white pesto over the dough, followed by dollops of ricotta cheese evenly distributed across the surface.
Tear the mozzarella into pieces and scatter them across the pizza. Sprinkle the grated Parmesan over the top for extra flavor.
Sprinkle red pepper flakes over the pizza, adjusting the quantity based on your preferred level of heat.
Using a pizza peel or the back of a baking sheet, carefully transfer the pizza (and parchment paper) onto the preheated stone or baking sheet.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 2-3 minutes. Garnish with fresh basil leaves before slicing and serving.
Serve warm and enjoy your homemade White Pesto Pizza.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 3.0 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1656 mg | 127% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
