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Ultimate Pesto Pizza

Contributed by: Melinda

I suspect everyone loves pesto sauce and of course, it's just as good on bread as pasta. We've probably all also had a pesto pizza, but not this one! This is so delicious, I can't stop thinking about it. I'm tempted to make another one today... Be sure not to over-load the pizza. Toppings should be sparse and pizza should be lightweight.

What you need

  1. 1/4 of 1 recipe Pizza Dough (one recipe equalling enough for two 12 inch thin crust pizzas)
  2. 2 tbl basil pesto sauce
  3. 6-8 cherry or grape tomatoes (I used a combination of heirloom cherry tomatoes in various colors)
  4. Kosher salt
  5. Grated Parmesan or Romano cheese
  6. Extra minced garlic (optional)
  7. 1 fresh egg

How to make it

  1. Preheat oven to 475-500º with the stone inside (the stone needs to be heated with the oven
  2. Cut tomatoes in half, place on a plate and sprinkle with kosher salt
  3. Roll out pizza dough very thin (this gives a crispy crust)
  4. Place pizza onto a peel spread with a small amount of cornmeal
  5. Spread pesto sauce thinly all over up to the edges
  6. Place tomato halves around the surface
  7. Sprinkle top with grated cheese
  8. Place into preheated oven for a few minutes to allow it to set up a bit
  9. Crack egg into a small cup or bowl
  10. Using the peel, pull pizza out briefly and pour egg directly onto the top in the center
  11. Return pizza to hot oven and continue to bake until the crust is lightly browned and egg is just set - you want to yolk to be runny
  12. Remove and let stand about 5 minutes before cutting

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