Best 2 Basil Pesto Pizza Recipes
Indulge in a culinary symphony of flavors with our Basil Pesto Pizza, a delightful fusion of zesty pesto, tangy tomatoes, and a symphony of melted cheeses. Experience the vibrant hues of green and red, a testament to the freshness of the ingredients, as they dance harmoniously atop a crispy, golden crust. This delectable dish promises a burst of Mediterranean flavors in every bite, transporting you to the sun-kissed shores of Italy. Additionally, we present a tempting array of pesto variations, each offering a unique twist on the classic recipe. From the nutty richness of Walnut Pesto to the spicy kick of Calabrian Chili Pesto, these variations cater to diverse palates, ensuring that every pizza lover finds their perfect match. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds singing.
Other than the Classic Basil Pesto, here's a sneak peek into the medley of pesto variations you'll find in this culinary treasure:
- **Roasted Red Pepper Pesto:** This vibrant pesto captures the essence of sun-ripened red peppers, adding a sweet and smoky dimension to your pizza.
- **Sun-Dried Tomato Pesto:** Experience the concentrated flavors of sun-kissed tomatoes in this tangy and savory pesto.
- **Spinach Pesto:** Embrace the goodness of leafy greens with this vibrant and nutritious pesto, adding a refreshing touch to your pizza.
- **Kale Pesto:** Discover the earthy and slightly bitter notes of kale, perfectly balanced by the richness of pine nuts and Parmesan cheese.
- **Roasted Garlic Pesto:** Indulge in the sweet and nutty flavors of roasted garlic, elevating your pizza with a touch of umami.
With so many options to choose from, our Basil Pesto Pizza journey promises a delightful expedition for your taste buds. So, let's dive into the recipes and create a masterpiece that will tantalize your senses!
BASIL PESTO PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
- Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
- In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
- To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
ZUCCHINI PIZZA WITH BASIL MINT PESTO
Steps:
- For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
- For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
- Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
- Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
- Repeat with the other half of the pizza dough and ingredients.
Tips:
- Use fresh basil: Fresh basil is essential for a flavorful pesto. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- Toast the pine nuts: Toasting the pine nuts will enhance their flavor and give the pesto a nutty crunch. You can toast the pine nuts in a skillet over medium heat, or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
- Use a food processor: A food processor is the easiest way to make pesto. If you don't have a food processor, you can use a blender, but the pesto may not be as smooth.
- Adjust the consistency of the pesto: The consistency of the pesto can be adjusted by adding more or less olive oil. If you want a thinner pesto, add more oil. If you want a thicker pesto, add less oil.
- Store the pesto in an airtight container in the refrigerator: Pesto can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze pesto for up to 6 months.
Conclusion:
Basil pesto pizza is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner, and it can be customized to your liking. With a few simple ingredients, you can create a flavorful and satisfying pizza that the whole family will enjoy.
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