Pesto Pizza
View original ↗
Sally's Baking Addiction · by Sally★ 5.0

Pesto Pizza

NUTRITION · PER SERVING145M COOK
CAL 8%·PRO 12%
CARBS 11G28% OF CAL
1G FIBER10G OTHER0G TOTAL SUGAR
FAT 10G60% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade pizza topped with fresh basil pesto, mozzarella, and cherry tomatoes. Fragrant and bright, ready in about 2.5 hours including dough.

mainitalianpizzavegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 cup (30g) fresh basil leaves
  • 3 Tablespoons (24g) pine nuts
  • 3 Tablespoons (12g) freshly grated or shredded parmesan cheese
  • 2 small cloves garlic (raw or roasted, see Note below)
  • 3 Tablespoons (45ml) olive oil
  • 1/2 teaspoon fresh lemon juice, or more to taste
  • 1/8 teaspoon salt
  • freshly ground black pepper, to taste
  • 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
  • 1 Tablespoon (15ml) olive oil, divided
  • 1 Tablespoon (8g) cornmeal
  • 1 and 1/2 cups (6 ounces or 180g) shredded mozzarella cheese*
  • 1/2 cup (75g) halved cherry tomatoes or sliced tomatoes (optional)
  • 1/4 cup (12g) chopped fresh basil
  • optional for garnish: extra pesto, sprinkle of shredded parmesan cheese and/or red pepper flakes
PREP
130M
SODIUM
224MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.