The recipe below includes a small batch homemade pesto recipe that yields about 1/2 cup, which is just enough for 1 pizza. You need a food processor or blender to make it. If you love pesto and want extras, make a double batch, which is basically the recipe on my homemade pesto page. You can, of course, use your own favorite recipe for pesto or a jar of quality store-bought pesto. Both recipes are repeated favorites and I want to show you how I bring them together to make an epic pesto pizza that delivery boxes would probably fight over!! The dough yields about 2 lbs., which is enough for 2 pizzas. You need 1/2 of the dough recipe for 1 pesto pizza or you can double the topping & pesto ingredients to make 2 pizzas. (If you’re only making 1 pizza, make a batch of cheesy breadsticks on the side or freeze the 2nd half of dough. Because you WILL want to make pesto pizza again!!)
Ingredients You Need & Optional Additions
You’ll find a lot of these same ingredients/flavors in my pesto pull-apart bread, and this 25-minute creamy pesto shrimp.
Do I Have to Make This Pesto Pizza Round?
If you’re looking for more fresh dinner recipes, try this bruschetta chicken, honey garlic soy glazed salmon, and BBQ chicken pizza. It’s really that easy. Success Tip: If your pizza dough keeps shrinking as you try to stretch it, stop what you’re doing, cover it lightly with a clean kitchen towel, and let it rest for 5–10 minutes. This time allows the gluten to settle and relax. When you return to it, the dough will hold shape much better.
