Basil Pesto Pizza is made with homemade Basil Walnut Pesto, fresh tomatoes and mozzarella cheese. Basil Pesto Pizza can include fresh basil, nuts such as walnut, olive oil and cheese to provide additional flavor enhancement to the dish.

Basil Pesto Pizza is rich and delicious in taste. It is packed with nutrition because of basil and walnuts. It is one of the best pizza alternative for kids.

Remember the Basil Walnut Pesto recipe we posted on blog few days back, we used that pesto to make the most amazing pizza ever. This grilled cheese and pesto pizza has the perfect chewy, slightly charred crust and the summer flavors of basil and tomato.

Ingredients:

For Pizza Dough/Base
• 2 cup All Purpose Flour/Maida/Bread Flour or Whole Wheat Flour
• 1 Packet Dry Active Yeast (14 OZ/7grms)
• 2-3 tbsp Olive Oil
• 1-2 tsp Sugar
• Salt
• 2-3 tbsp Flour for Kneading and Dusting

Other Ingredients
• ½ cup Basil Walnut Pesto
• ½ cup Tomato Slices
• ½ cup Mozzarella Cheese or Goat Cheese or Cheese Slices
• Oil for Brushing
• ¼ cup Fresh Basil Leaves
• 1 tsp Crushed Red Peppers
• 1 tsp Italian Seasoning

Method:

For Dough/Base

1. Mix ¾ cup warm water, sugar and yeast in a bowl and stir it until mixed.
2. Cover the bowl, let mixture sit for 8-10 minutes, until foam begins to build on a surface.
3. Add flour, salt, olive oil in the yeast mixture and mix it well. Add water if required to make a smooth sticky dough.
4. Dust a clean flat surface with the flour and knead the dough until the dough has a smooth consistent texture. This should take about 2-3 minutes.
5. Rub a light coating of oil on the dough and put in air-tight container and store in a warm place for 30-40 minutes, until doubles the size.

Process

1. First turn on an oven at 450°F (230°C) for preheat.
2. Take a prepared dough, punch down the dough, divide into 2-3 parts and make balls. Now take one ball and roll it into the thin circle/oval shape.

3. Now, take the pizza baking tray, brush it with the little oil and place the rolled crust on it.
4. Spread homemade Basil Walnut Pesto on prepared crust, arrange the tomato slices and spread some cheese (I used some shredded and slice cheese, cut into round small-small circle shape).

5. Brush or spry oil on edges of crust, sprinkle some Italian seasoning and crushed red pepper.
6. Pizza is ready to bake. Now bake it on 450°F (230°C) for 10-15 minutes or till golden brown in preheated oven.
7. Basil Pesto Pizza is ready, spread some fresh basil leaves and serve it with ketchup, tomato sauce as per your choice.

Tips:

• You can use instant yeast for dough, so no need to soak yeast in the warm water. You can add it directly into the flour or use packet instruction.
• Use always best quality of yeast for best crust.
• Soak yeast always in the lukewarm water, do not use hot or cold water otherwise your dough will not be raised double.
• Cheese block can be used instead of shredded or slices, just crumble and spread.
• The dough can be stored in an air tight container in a refrigerator, and you can make pizza whenever you want. It can be stored for 1-2 weeks.
• You can add onion, capsicum, peppers on topping as per your choice.

Basil Pesto Pizza

 

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Basil Pesto Pizza is made with homemade Basil Walnut Pesto, fresh tomatoes and mozzarella cheese. Basil Pesto Pizza can include fresh basil, nuts such as walnut, olive oil and cheese to provide additional flavor enhancement to the dish. Basil Pesto Pizza is reach and delicious in taste. It is packed with nutrition because of basil and walnuts. It is one of the best pizza alternative for kids.

Author: Binjal Pandya

Recipe type: Bread & Baking

Cuisine: World

Ingredients

For Pizza Dough/Base

• 2 cup All Purpose Flour/Maida/Bread Flour or Whole Wheat Flour
• 1 Packet Dry Active Yeast (14 OZ/7grms)
• 2-3 tbsp Olive Oil
• 1-2 tsp Sugar
• Salt
• 2-3 tbsp Flour for Kneading and Dusting

Other Ingredients

• ½ cup Basil Walnut Pesto
• ½ cup Tomato Slices
• ½ cup Mozzarella Cheese or Goat Cheese or Cheese Slices
• Oil for Brushing
• ¼ cup Fresh Basil Leaves
• 1 tsp Crushed Red Peppers
• 1 tsp Italian Seasoning

Instructions

For Dough/Base

1. Mix ¾ cup warm water, sugar and yeast in a bowl and stir it until mixed.
2. Cover the bowl, let mixture sit for 8-10 minutes, until foam begins to build on a surface.
3. Add flour, salt, olive oil in the yeast mixture and mix it well. Add water if required to make a smooth sticky dough.
4. Dust a clean flat surface with the flour and knead the dough until the dough has a smooth consistent texture. This should take about 2-3 minutes.
5. Rub a light coating of oil on the dough and put in air-tight container and store in a warm place for 30-40 minutes, until doubles the size.

Process

1. First turn on an oven at 450°F (230°C) for preheat.
2. Take a prepared dough, punch down the dough, divide into 2-3 parts and make balls. Now take one ball and roll it into the thin circle/oval shape.
3. Now, take the pizza baking tray, brush it with the little oil and place the rolled crust on it.
4. Spread homemade Basil Walnut Pesto on prepared crust, arrange the tomato slices and spread some cheese (I used some shredded and slice cheese, cut into round small-small circle shape).
5. Brush or spry oil on edges of crust, sprinkle some Italian seasoning and crushed red pepper.
6. Pizza is ready to bake. Now bake it on 450°F (230°C) for 10-15 minutes or till golden brown in preheated oven.
7. Basil Pesto Pizza is ready, spread some fresh basil leaves and serve it with ketchup, tomato sauce as per your choice.

Notes

• You can use instant yeast for dough, so no need to soak yeast in the warm water. You can add it directly into the flour or use packet instruction.
• Use always best quality of yeast for best crust.
• Soak yeast always in the lukewarm water, do not use hot or cold water otherwise your dough will not be raised double.
• Cheese block can be used instead of shredded or slices, just crumble and spread.
• The dough can be stored in an air tight container in a refrigerator, and you can make pizza whenever you want. It can be stored for 1-2 weeks.
• You can add onion, capsicum, peppers on topping as per your choice.

3.5.3251

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