How To Make EASY Pesto Pizza

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How To Make EASY Pesto Pizza
How To Make EASY Pesto Pizza
Whether you’re looking to make some thing special at home or want to whip up something fun and fancy for date night, this easy homemade pesto pizza is where it’s at! You can’t beat a fresh pizza hot out of the oven. And, these ingredients are super fresh.

The store-bought pizza dough keeps this recipe ultra fast, but there’s plenty of fresh and homemade to come! This Pesto Pizza recipe features a quick and easy homemade basil pesto sauce, fresh sliced tomatoes, and mozzarella cheese. It’s way better than delivery and a gourmet dinner to the table in less than 20 minutes.

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You can print out the recipe here:
https://www.theanthonykitchen.com/pesto-pizza/

FOR THE BASIL PESTO:
1 cup basil leaves
1 garlic cloves
Heaping 1/3 cup pine nuts
2 tablespoons Parmesan cheese
2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon Kosher salt
Generous pinch teaspoon black pepper
1/4 cup avocado oil or high-quality olive oil

FOR THE PIZZA:
1/2 cup pesto sauce, plus about a 1/4 cup, separated
1 frozen, pre-baked pizza crust, dethawed
1 1/2 cup fresh mozzarella, torn and pressed dry with paper towels
1 Roma tomato, thinly sliced
2 tablespoons olive oil
Generous pinch Kosher salt
2 tablespoons fresh chopped basil (optional)
Instructions

MAKE THE BASIL PESTO:
Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.

With the food processor on, very slowly drizzle in the oil through the feed tube. Set aside until ready to use.

MAKE THE PIZZA:
Preheat the oven 450F and place a large rimmed baking sheet lined with foil on the bottom rack.

Spread a 1/2 cup of the basil pesto across the pizza crust, leaving a bare 1/” ring around the perimeter of the crust.

Sprinkle about 2/3s of the mozzarella over the pesto and scatter the tomatoes across the cheese. Sprinkle the remaining mozzarella over the tomatoes.

Brush the edges of the pizza with olive oil and sprinkle the brushed area with Kosher salt.

Place the pizza centered on a rack or on a pizza stone placed directly above the rimmed baking sheet. Bake at 450F for 10 minutes.

Remove from the oven and use paper towels to dab any excess water away from the top of the pizza. Garnish with dollops of the reserved 1/4 cup of pesto and fresh basil. Cool for about 10 minutes. Slice, serve, and enjoy!

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