Ingredients
Equipment
Method
- Preheat your oven to 500 degrees. This high temperature is crucial for achieving that perfect crust. While the oven heats, gather your ingredients and prepare your workspace.
- Line a pizza pan with parchment paper for easy cleanup or lightly spray it with non-stick cooking spray. This will prevent the dough from sticking and help achieve a crisp base.
- Spread the pizza dough out on a floured surface, working it gently into a circle about 12 to 14 inches in diameter. The key here is not to overwork the dough, so let it rest if it’s too elastic.
- Once the dough is shaped, spread a generous layer of pesto over the surface. Use a spatula or the back of a spoon to create an even layer that covers the dough.
- Next, top the pizza with a handful of baby spinach. Distribute it evenly across the pesto layer, allowing the greens to wilt slightly during baking.
- Layer on slices of fresh mozzarella, ensuring that each slice overlaps slightly for a consistent melt. This cheese will become beautifully gooey.
- Now, add the thinly sliced zucchini and the green olives. These toppings will bring additional flavor and texture.
- Sprinkle over the chopped marinated artichoke hearts and sliced green bell pepper. These will add a delightful tang and crunch to each bite.
- Finish with a mix of grated cheddar cheese and grated parmigiano reggiano cheese. These cheeses will form a beautiful golden-brown crust as they melt.
- Carefully transfer the pizza to the preheated oven and bake for 7 to 10 minutes. Keep an eye on it; you want the edges to be golden and the cheese to be bubbly.
- Once baked, remove the pizza from the oven and let it cool for about 5 minutes. This cooling time allows the cheese to set slightly, making slicing easier.
- Top with fresh slices of tomato and a sprinkle of chopped green onion for added freshness and presentation. Slice it up and serve!
Notes
If you're looking to modify your Pesto Pizza, here are some helpful tips to keep in mind. The beauty of this dish is its flexibility, so don’t hesitate to experiment!
- Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
- Freezing: You can freeze unbaked pizza for up to three months. Just wrap it tightly in plastic wrap and foil. Bake from frozen, adding a few extra minutes to the cook time.
- Pairing: A fresh salad or a light soup pairs beautifully with Pesto Pizza. Try a simple arugula salad with lemon vinaigrette for a refreshing contrast.
- Variations: Feel free to switch out the cheeses or add other vegetables like bell peppers, mushrooms, or even sun-dried tomatoes for a unique twist.
- Herbs and Spices: Enhance the flavor with a sprinkle of red pepper flakes or fresh basil before serving.