Pesto Pizza - Italian Homemade Vegetarian Appetizer Recipe By Ruchi Bharani

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and still melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is a flavorful alternative that can be more affordable.

pesto sauce

🥗Healthier: homemade pesto

💰Cheaper: store-bought basil pesto

Homemade can be fresher and healthier, while store-bought is convenient.

Preheat the oven to 475°F (245°C).

Roll out the pizza dough on a floured surface until desired thickness is reached.

Transfer the rolled dough to a pizza stone or baking sheet.

Spread a generous layer of pesto sauce over the dough, leaving a small border for the crust.

Evenly distribute mozzarella cheese over the pesto.

Scatter halved cherry tomatoes on top of the cheese.

Sprinkle grated parmesan cheese and pine nuts over the pizza.

Drizzle a little olive oil and season with salt and black pepper.

Bake in the preheated oven for 12-15 minutes, until the crust is golden and the cheese is bubbling.

Remove from the oven and let cool for a few minutes.

Garnish with fresh basil leaves before slicing.

Slice and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens