20 Delicious Pesto Pizza Recipes You’ll Love

Craving a pizza night with a fresh twist? Pesto brings a vibrant, herby punch that takes your pie from good to unforgettable. Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, these 20 pesto pizza recipes—from classic combos to seasonal surprises—will have you reaching for seconds. Ready to upgrade your slice game? Let’s dive in!

Classic Basil Pesto Pizza with Mozzarella

Having just returned from a summer trip to Italy, I’ve been craving the simplicity and freshness of Italian cuisine. One dish that stands out in my memory is the Classic Basil Pesto Pizza with Mozzarella, a perfect blend of aromatic basil and creamy mozzarella that transports me back to the sunny streets of Rome.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup fresh basil pesto
• 8 oz fresh mozzarella cheese, thinly sliced
• 2 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
3. Brush the stretched dough with extra virgin olive oil, then spread the fresh basil pesto evenly over the surface, leaving a small border for the crust.
4. Arrange the thinly sliced mozzarella over the pesto, covering the pizza evenly. Season with sea salt and freshly ground black pepper.
5. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove from the oven and let rest for 2 minutes before slicing. This allows the cheese to set slightly, making for cleaner cuts.

Out of the oven, this pizza boasts a beautifully crisp crust with a tender interior, topped with the vibrant, herby pesto and the melt-in-your-mouth mozzarella. For an extra touch of luxury, drizzle with a bit more olive oil and a sprinkle of flaky sea salt right before serving.

Sun-Dried Tomato Pesto Pizza with Goat Cheese

Believe it or not, the first time I tried making a Sun-Dried Tomato Pesto Pizza with Goat Cheese, it was a happy accident. I had some leftover ingredients from a Mediterranean-themed dinner party, and voila, this masterpiece was born. It’s become a staple in my kitchen, especially when I’m craving something with a bit of tang and a lot of heart.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup sun-dried tomato pesto
• 4 oz goat cheese, crumbled
• 1/4 cup extra virgin olive oil
• 1/2 cup fresh basil leaves, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough lightly with extra virgin olive oil to create a barrier against the pesto.
4. Spread the sun-dried tomato pesto evenly over the dough, leaving a 1/2-inch border for the crust.
5. Distribute the crumbled goat cheese evenly over the pesto.
6. Season the pizza with sea salt and freshly ground black pepper.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese has softened.
8. Remove the pizza from the oven and let it rest for 2 minutes before slicing.
9. Garnish with thinly sliced fresh basil leaves before serving.

Rich in flavor and texture, this pizza offers a delightful contrast between the crispy crust and the creamy goat cheese. For an extra touch, drizzle with a bit more olive oil right before serving to enhance the flavors.

Spinach and Artichoke Pesto Pizza

My kitchen adventures often lead me to combine my favorite flavors in unexpected ways, and this Spinach and Artichoke Pesto Pizza is no exception. Inspired by a lazy Sunday afternoon craving for something both comforting and gourmet, this recipe is a testament to the magic that happens when you dare to mix the creamy, tangy goodness of spinach and artichoke dip with the crispy, chewy perfection of homemade pizza.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 1 cup whole milk mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, freshly grated
• 1 cup baby spinach leaves, tightly packed
• 1/2 cup artichoke hearts, drained and chopped
• 1/4 cup heavy cream
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. For a crispier crust, leave the edges slightly thicker.
3. Brush the dough with extra virgin olive oil, then spread the basil pesto evenly over the surface, leaving a small border for the crust.
4. In a bowl, mix the mozzarella, Parmesan, spinach, artichoke hearts, heavy cream, sea salt, and black pepper until well combined.
5. Spread the cheese and vegetable mixture evenly over the pesto-covered dough.
6. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly.

Unbelievably, this pizza brings together the creamy texture of the spinach and artichoke mixture with the crispiness of the crust in every bite. Serve it with a side of marinara sauce for dipping, or enjoy it as is for a truly indulgent experience.

Roasted Garlic Pesto Pizza with Parmesan

Have you ever had one of those days where only a homemade pizza will do? I had one last week, and this Roasted Garlic Pesto Pizza with Parmesan was the result—a crispy, cheesy masterpiece that’s become a fast favorite in my household.

Ingredients

• 1 lb pizza dough, room temperature
• 1/4 cup extra-virgin olive oil
• 1/2 cup basil pesto, homemade or store-bought
• 3 cloves roasted garlic, mashed into a paste
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1 tbsp cornmeal, for dusting

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For a crispier crust, leave it slightly thicker at the edges.
3. Lightly dust a pizza peel or an inverted baking sheet with cornmeal, then transfer the stretched dough onto it.
4. In a small bowl, mix the olive oil with the mashed roasted garlic. Brush this mixture evenly over the dough, leaving a 1/2-inch border for the crust.
5. Spread the basil pesto over the garlic-oil layer, then sprinkle the mozzarella and Parmesan cheeses evenly on top.
6. Season with sea salt and red pepper flakes for a subtle kick.
7. Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza rest for 2 minutes before slicing to allow the cheese to set.

Combining the deep, caramelized flavor of roasted garlic with the fresh, herby punch of pesto, this pizza is a flavor bomb. The Parmesan adds a salty, umami depth that makes each bite irresistible. Try serving it with a light arugula salad dressed in lemon vinaigrette to cut through the richness.

Chicken and Pesto Pizza with Arugula

Picture this: a lazy Sunday afternoon, the scent of fresh basil wafting through the kitchen as I whip up my favorite Chicken and Pesto Pizza with Arugula. It’s the perfect blend of savory and fresh, a dish that never fails to impress my dinner guests or satisfy my own cravings for something both hearty and light.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup homemade basil pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked chicken breast, thinly sliced
• 1 cup fresh arugula
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crispy crust.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
3. Spread the basil pesto evenly over the dough, leaving a 1-inch border for the crust.
4. Sprinkle the shredded mozzarella cheese over the pesto, followed by the thinly sliced chicken breast.
5. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly.
6. While the pizza bakes, toss the arugula with extra virgin olive oil, sea salt, and freshly ground black pepper in a small bowl.
7. Remove the pizza from the oven and immediately top with the dressed arugula for a fresh, peppery contrast.
8. Let the pizza rest for 2 minutes before slicing to allow the flavors to meld together beautifully.

Fresh out of the oven, this pizza offers a delightful contrast between the warm, cheesy base and the cool, crisp arugula. The pesto adds a vibrant herby note that complements the savory chicken perfectly. Serve it with a light white wine or a crisp salad for a complete meal that’s sure to delight.

Vegan Pesto Pizza with Cashew Cheese

Just when I thought my love for pizza couldn’t get any deeper, I stumbled upon this game-changing Vegan Pesto Pizza with Cashew Cheese. It’s a dish that’s as kind to your body as it is to the planet, and trust me, your taste buds won’t know the difference. I remember the first time I tried it; the vibrant green pesto against the creamy cashew cheese was a sight to behold, and the flavors? Absolutely unforgettable.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp sea salt
• 1/2 cup warm water (110°F)
• 1 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup raw cashews, soaked overnight
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1/4 tsp black pepper, freshly ground
• 1/4 cup sun-dried tomatoes, thinly sliced
• 1/4 cup kalamata olives, pitted and halved

Instructions

1. In a large mixing bowl, combine the all-purpose flour and sea salt. Make a well in the center and pour in the warm water and extra-virgin olive oil. Stir until a dough forms.
2. Transfer the dough to a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. While the dough rests, prepare the cashew cheese by blending the soaked cashews, nutritional yeast, lemon juice, minced garlic, and black pepper in a food processor until smooth and creamy.
4. Preheat your oven to 475°F and place a pizza stone or inverted baking sheet inside to heat.
5. Roll out the dough on a floured surface to a 12-inch circle. Carefully transfer to the preheated pizza stone.
6. Spread the cashew cheese evenly over the dough, leaving a 1-inch border for the crust. Top with fresh basil leaves, sun-dried tomatoes, and kalamata olives.
7. Bake for 10-12 minutes, or until the crust is golden and the toppings are heated through.

Absolutely divine, this pizza boasts a crispy crust with a creamy, tangy cashew cheese that pairs perfectly with the bright, herbaceous pesto. For an extra touch of elegance, drizzle with a bit of truffle oil before serving.

Margherita Pesto Pizza with Fresh Tomatoes

Over the years, I’ve experimented with countless pizza variations, but there’s something irresistibly fresh about combining the classic Margherita with vibrant pesto. This Margherita Pesto Pizza with Fresh Tomatoes is my go-to when I crave something light yet satisfying, perfect for those warm summer evenings when the tomatoes are at their peak.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 8 oz fresh mozzarella cheese, thinly sliced
• 2 medium vine-ripened tomatoes, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For an even thickness, work from the center outward, being careful not to tear the dough.
3. Brush the stretched dough with extra-virgin olive oil, then spread the basil pesto evenly over the surface, leaving a 1/2-inch border for the crust.
4. Arrange the mozzarella slices over the pesto, followed by the tomato slices. Season with sea salt and freshly ground black pepper.
5. Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove the pizza from the oven and let it rest for 2 minutes. Garnish with torn fresh basil leaves before slicing.

This pizza boasts a delightful contrast between the creamy mozzarella and the tangy fresh tomatoes, all brought together by the aromatic basil pesto. Try serving it with a drizzle of balsamic glaze for an extra layer of flavor that complements the pesto beautifully.

BBQ Chicken Pesto Pizza with Red Onions

Wondering how to jazz up your pizza night? I stumbled upon this BBQ Chicken Pesto Pizza with Red Onions during one of those evenings when my fridge was nearly empty, but my craving for something gourmet was sky-high. It’s a delightful twist on the classic pizza that combines smoky, sweet, and savory flavors in every bite.

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 1/2 cup basil pesto, homemade or store-bought
• 1 cup BBQ sauce, divided
• 2 cups shredded mozzarella cheese
• 1 cup cooked chicken breast, shredded
• 1/2 red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Brush the edges lightly with olive oil for a golden crust.
3. Spread the basil pesto evenly over the dough, leaving a 1-inch border for the crust.
4. Drizzle 1/2 cup of BBQ sauce over the pesto, using the back of a spoon to spread it thinly.
5. Evenly distribute the shredded mozzarella cheese over the sauce.
6. Top with shredded chicken and thinly sliced red onions. Sprinkle smoked paprika and sea salt over the toppings.
7. Drizzle the remaining 1/2 cup of BBQ sauce lightly over the toppings.
8. Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly.

Now, this pizza is a masterpiece of textures and flavors—crispy crust, gooey cheese, and the perfect balance of smoky BBQ and fresh pesto. Try serving it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Mediterranean Pesto Pizza with Feta and Olives

Zesty flavors and vibrant colors define this Mediterranean Pesto Pizza with Feta and Olives, a dish that transports me straight to the sunny shores of the Mediterranean every time I make it. It’s my go-to recipe when I crave something light yet satisfying, and today, I’m sharing my perfected version with you.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
3. Spread the basil pesto evenly over the dough, leaving a 1/2-inch border for the crust. Tip: For an extra flavor boost, lightly toast the pesto in a pan before spreading.
4. Arrange the cherry tomatoes and Kalamata olives over the pesto, distributing them evenly for balanced bites.
5. Sprinkle the crumbled feta cheese over the top, then drizzle with extra-virgin olive oil and season with sea salt and black pepper.
6. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is slightly melted. Tip: Rotate the pizza halfway through baking for even browning.
7. Remove from the oven and let rest for 2 minutes before slicing. Tip: Letting it rest prevents the toppings from sliding off when cut.

Rich in flavors and textures, this pizza boasts a crispy crust with a juicy, tangy topping that’s perfectly balanced by the creamy feta. Serve it with a side of arugula salad dressed in lemon vinaigrette for a complete meal that’s as beautiful as it is delicious.

Buffalo Cauliflower Pesto Pizza with Blue Cheese

Just when you think pizza can’t get any more inventive, along comes this Buffalo Cauliflower Pesto Pizza with Blue Cheese to prove you wrong. I stumbled upon this combination during a lazy Sunday fridge raid, and let me tell you, it’s a game-changer for pizza night.

Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tbsp extra-virgin olive oil
• 1/2 cup buffalo sauce
• 1 cup basil pesto
• 1 lb pizza dough, store-bought or homemade
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup finely grated Parmesan cheese
• 1 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, garlic powder, and smoked paprika until evenly coated. Spread them on the prepared baking sheet and roast for 20 minutes, or until golden and tender.
3. While the cauliflower roasts, roll out the pizza dough on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.
4. Brush the dough with melted butter, then spread basil pesto evenly over the surface, leaving a small border for the crust.
5. Sprinkle mozzarella cheese over the pesto, followed by the roasted cauliflower florets. Drizzle buffalo sauce over the cauliflower.
6. Top with crumbled blue cheese and grated Parmesan cheese.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Let the pizza cool for 5 minutes before slicing. This rest period allows the cheeses to set slightly, making slicing cleaner.

Combining the spicy kick of buffalo sauce with the creamy tang of blue cheese and the herbal freshness of pesto, this pizza is a flavor explosion. The cauliflower adds a satisfying crunch, making each bite a delightful contrast of textures. Serve it with a side of ranch dressing for dipping to cool down the heat, or enjoy it as is for a bold flavor experience.

Pesto and Prosciutto Pizza with Burrata

Venturing into the world of homemade pizzas has been a game-changer for my weeknight dinners, and this Pesto and Prosciutto Pizza with Burrata is a testament to that. It’s a dish that marries the freshness of basil pesto with the salty crispness of prosciutto, all brought together by the creamy decadence of burrata. Trust me, once you try this combination, there’s no going back.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 4 oz thinly sliced prosciutto
• 8 oz burrata cheese, at room temperature
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. For a thinner crust, stretch it further.
3. Transfer the dough to a piece of parchment paper. This makes it easier to move to the hot stone or baking sheet.
4. Spread the basil pesto evenly over the dough, leaving a 1/2-inch border for the crust.
5. Tear the prosciutto into pieces and distribute them over the pesto. The heat will crisp it up perfectly.
6. Carefully transfer the pizza on the parchment paper to the preheated stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and the edges are crisp.
7. Remove the pizza from the oven and immediately tear the burrata over the top, allowing it to melt slightly.
8. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt and freshly ground black pepper.

Silky, rich burrata melts into the warm pesto and crispy prosciutto, creating a symphony of textures and flavors. Serve this pizza with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making for an unforgettable meal.

Shrimp and Pesto Pizza with Lemon Zest

Sometimes, the best culinary creations come from the simplest inspirations. That’s exactly how this Shrimp and Pesto Pizza with Lemon Zest came to be in my kitchen—a desire to blend the freshness of seafood with the aromatic punch of homemade pesto, all atop a crispy, golden crust.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh basil leaves, tightly packed
• 1/4 cup pine nuts, toasted
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, freshly grated
• 1 pizza dough, homemade or store-bought
• 1 tbsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. In a food processor, combine basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with sea salt and black pepper.
4. On a floured surface, roll out the pizza dough to your desired thickness. Transfer to a piece of parchment paper for easy handling.
5. Spread the pesto evenly over the dough, leaving a small border for the crust.
6. Arrange the shrimp on top of the pesto in a single layer. Sprinkle lemon zest over the shrimp.
7. Carefully transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the shrimp are pink and opaque.
8. Remove from the oven and let cool for a minute before slicing. This rest allows the flavors to meld beautifully.

The combination of the crispy crust, juicy shrimp, and vibrant pesto creates a symphony of textures and flavors. Try serving it with a light arugula salad dressed in lemon vinaigrette to complement the zestiness of the pizza.

Portobello Mushroom Pesto Pizza with Truffle Oil

Perfectly crispy yet tender, this Portobello Mushroom Pesto Pizza with Truffle Oil is a game-changer for pizza night at my house. I remember the first time I tried adding truffle oil to pizza; it was a revelation that elevated the humble pie to gourmet status. Now, it’s a staple in my kitchen, especially when I want to impress or simply treat myself.

Ingredients

• 1 pre-made pizza dough (16 oz), room temperature
• 1/2 cup basil pesto, homemade or store-bought
• 2 large Portobello mushrooms, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tsp truffle oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For an even thickness, avoid pressing down on the edges.
3. Brush the stretched dough with extra virgin olive oil, then spread the basil pesto evenly, leaving a 1-inch border for the crust.
4. Arrange the thinly sliced Portobello mushrooms over the pesto, followed by a generous sprinkle of mozzarella and Parmesan cheeses.
5. Season with sea salt and freshly ground black pepper, then transfer the pizza onto the preheated stone or sheet.
6. Bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and drizzle with truffle oil for an aromatic finish. Tip: A little truffle oil goes a long way; start with a few drops and adjust to taste.
8. Let the pizza rest for 2 minutes before slicing to allow the cheese to set slightly. Tip: Use a pizza wheel for clean cuts through the crispy crust.
9. Serve immediately, garnished with fresh basil leaves if desired. Tip: Pair with a light arugula salad dressed in lemon vinaigrette to balance the richness.

Delightfully earthy from the mushrooms and aromatic from the truffle oil, this pizza offers a sophisticated twist on a classic. The crispy crust provides the perfect base for the creamy, cheesy topping, making each bite a harmonious blend of textures and flavors. Try serving it with a glass of Pinot Noir to complement the dish’s depth.

Caramelized Onion and Pesto Pizza with Brie

There’s something magical about the combination of sweet caramelized onions, rich pesto, and creamy brie on a crispy pizza crust that makes it impossible to resist. I remember the first time I tried this flavor combo at a small pizzeria in Portland, and I’ve been obsessed with recreating it at home ever since.

Ingredients

• 1 lb pizza dough, room temperature
• 2 tbsp extra-virgin olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 cup basil pesto, homemade or store-bought
• 8 oz brie cheese, rind removed and sliced
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside to heat up for at least 30 minutes.
2. While the oven heats, heat 2 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onions, sugar, and salt, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
3. On a lightly floured surface, stretch the pizza dough into a 12-inch round. Transfer to a piece of parchment paper.
4. Spread the pesto evenly over the dough, leaving a 1/2-inch border. Top with the caramelized onions, followed by the brie slices.
5. Carefully transfer the pizza (on the parchment) to the preheated pizza stone or baking sheet. Bake for 12-14 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately sprinkle with Parmesan cheese and fresh basil leaves.

Baking the pizza on a preheated surface ensures a crispy crust, while the combination of sweet onions and creamy brie creates a luxurious texture. For an extra touch, drizzle with a bit of balsamic glaze before serving to complement the sweetness of the onions.

Spicy Sausage Pesto Pizza with Peppers

Very few things in life bring me as much joy as a perfectly baked pizza, especially when it’s topped with something as bold and flavorful as spicy sausage and pesto. I remember the first time I tried this combination at a small pizzeria in Chicago; it was a game-changer, and I’ve been obsessed ever since. Here’s how I recreate that magic at home, with a little twist of my own—adding sweet peppers for a pop of color and a hint of sweetness.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto, homemade or store-bought
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup spicy Italian sausage, casing removed and crumbled
• 1/2 cup bell peppers, thinly sliced
• 1 tbsp extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, ensuring an even thickness throughout.
3. Brush the edges of the dough with extra virgin olive oil to create a golden, crispy crust.
4. Spread the basil pesto evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the grated mozzarella cheese over the pesto, covering the base uniformly.
6. Distribute the crumbled spicy Italian sausage and sliced bell peppers over the cheese.
7. Season with red pepper flakes and sea salt for an extra kick and depth of flavor.
8. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove from the oven and let it rest for 2 minutes before slicing to allow the cheese to set.

You’ll love the contrast between the spicy sausage and the sweet peppers, all brought together by the rich, herby pesto. For an extra touch, drizzle with a bit of truffle oil before serving to elevate the flavors even further.

Zucchini and Pesto Pizza with Ricotta

Believe it or not, the first time I tried making a Zucchini and Pesto Pizza with Ricotta, it was a happy accident. I had some leftover zucchini and a jar of pesto staring at me from the fridge, and voila, this masterpiece was born. It’s become a staple in my kitchen, especially during those summer months when zucchini is in abundance.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto, homemade or store-bought
• 1 medium zucchini, thinly sliced into 1/8-inch rounds
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round. Tip: Let the dough rest for 5 minutes if it’s too elastic.
3. Transfer the dough to a piece of parchment paper for easy handling. Brush the surface with olive oil to prevent sogginess.
4. Spread the pesto evenly over the dough, leaving a 1/2-inch border for the crust.
5. Arrange the zucchini slices in a single layer over the pesto. Tip: Overlapping slightly is fine, but don’t overcrowd to ensure even cooking.
6. Dollop the ricotta cheese over the zucchini, then sprinkle with Parmesan, salt, and pepper.
7. Slide the pizza (on the parchment) onto the preheated stone or sheet. Bake for 12-14 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even browning.
8. Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly.

Now, the moment of truth. The first bite reveals a harmonious blend of creamy ricotta, vibrant pesto, and the slight crunch of zucchini. For an extra touch, drizzle with a bit of chili oil before serving to add a subtle heat that elevates the flavors beautifully.

Pesto and Pineapple Pizza with Ham

Last weekend, I stumbled upon a flavor combination that might sound unconventional at first but trust me, it’s a game-changer. Pesto and pineapple pizza with ham brings together the herby freshness of pesto with the sweet tang of pineapple, all balanced by the savory depth of ham. It’s the kind of pizza that makes you question why you haven’t tried it before.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto, homemade or store-bought
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup pineapple, diced into 1/2-inch pieces
• 1/2 cup ham, thinly sliced and cut into strips
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For a thinner crust, roll it out to 14 inches.
3. Brush the edges of the dough with extra virgin olive oil to create a golden crust.
4. Spread the basil pesto evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the freshly grated mozzarella cheese over the pesto.
6. Distribute the diced pineapple and ham strips evenly across the pizza.
7. Season with sea salt and freshly ground black pepper.
8. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly.

Vibrant and bursting with flavors, this pesto and pineapple pizza with ham offers a delightful contrast between the creamy pesto, juicy pineapple, and salty ham. Serve it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Gluten-Free Pesto Pizza with Cauliflower Crust

Just when I thought my love for pizza couldn’t get any deeper, I discovered the magic of a gluten-free pesto pizza with a cauliflower crust. It’s a game-changer for those of us looking for a lighter, healthier option that doesn’t skimp on flavor. I remember the first time I tried making it at home; the aroma of fresh basil and melted cheese filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 1 medium head of cauliflower, riced (about 3 cups)
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup homemade basil pesto
• 1 cup shredded mozzarella cheese
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the riced cauliflower, beaten egg, Parmesan cheese, sea salt, and black pepper until well mixed.
3. Spread the cauliflower mixture onto the prepared baking sheet, shaping it into a 10-inch round crust. Bake for 25 minutes, or until the crust is golden and firm to the touch.
4. Remove the crust from the oven and evenly spread the homemade basil pesto over the surface, leaving a small border around the edges.
5. Sprinkle the shredded mozzarella cheese over the pesto, then arrange the cherry tomato halves on top.
6. Drizzle the extra virgin olive oil over the pizza and return to the oven. Bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
7. Let the pizza cool for 5 minutes before slicing to allow the cheese to set slightly.

Fresh out of the oven, this pizza boasts a crispy crust with a tender interior, perfectly complementing the creamy pesto and gooey cheese. For an extra touch of elegance, garnish with a few fresh basil leaves before serving.

Pesto and Eggplant Pizza with Fresh Basil

Discovering the perfect blend of flavors for a pizza can sometimes feel like a culinary adventure, and this Pesto and Eggplant Pizza with Fresh Basil is no exception. I remember the first time I tried combining these ingredients; the aroma alone was enough to convince me this was a recipe worth sharing.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup homemade basil pesto
• 1 medium eggplant, thinly sliced into 1/4-inch rounds
• 2 tbsp extra virgin olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. Brush both sides of the eggplant slices with olive oil and season with sea salt and black pepper.
3. Grill the eggplant slices on a preheated grill pan over medium-high heat for 3 minutes per side, until tender and slightly charred. Tip: Grilling the eggplant enhances its flavor and removes excess moisture.
4. Roll out the pizza dough on a floured surface to a 12-inch circle. Tip: For a crispier crust, let the dough rest at room temperature for 30 minutes before rolling.
5. Spread the basil pesto evenly over the dough, leaving a 1-inch border for the crust.
6. Arrange the grilled eggplant slices over the pesto, then sprinkle with mozzarella and Parmesan cheeses.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
8. Remove the pizza from the oven and let it cool for 2 minutes before garnishing with fresh basil leaves.

Simply irresistible, the combination of creamy pesto, smoky eggplant, and melted cheeses creates a symphony of flavors. Serve it with a side of arugula salad dressed in lemon vinaigrette for a complete meal that’s as visually appealing as it is delicious.

Sweet Potato and Pesto Pizza with Goat Cheese

Just when I thought I had tried every pizza combination out there, I stumbled upon this game-changer: a Sweet Potato and Pesto Pizza with Goat Cheese. It’s the perfect blend of sweet, savory, and tangy that’ll make your taste buds dance. I remember the first time I made it; my kitchen was filled with the most incredible aromas, and I knew I had to share this recipe with you all.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto, homemade or store-bought
• 1 small sweet potato, thinly sliced into 1/8-inch rounds
• 2 oz goat cheese, crumbled
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. For a crispier crust, let the dough rest for 10 minutes before stretching.
3. Brush the dough with extra-virgin olive oil, then spread the basil pesto evenly over the surface, leaving a 1-inch border for the crust.
4. Arrange the sweet potato slices in a single layer over the pesto. Sprinkle with sea salt and freshly ground black pepper.
5. Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-14 minutes, or until the crust is golden and the sweet potatoes are tender.
6. Remove the pizza from the oven and immediately sprinkle with crumbled goat cheese. Let it sit for 2 minutes before slicing to allow the cheese to soften slightly.

Now, the moment you’ve been waiting for: the first bite. The sweetness of the potatoes pairs beautifully with the bold pesto, while the goat cheese adds a creamy tang. Try serving it with a drizzle of balsamic glaze for an extra layer of flavor that’ll impress any dinner guest.

Conclusion

With 20 mouthwatering pesto pizza recipes to choose from, there’s something here for every craving! Whether you’re a classic margherita lover or eager to try bold new twists, these pies are sure to delight. Don’t forget to bake, share, and let us know which one’s your favorite in the comments—then pin this roundup for your next pizza night. Happy cooking!