Caprese Pizza with Basil-Spinach Pesto


Caprese Pizza with Basil-Spinach Pesto

Servings 4


  • Basil-Spinach Pesto:
  • cups baby spinach leaves
  • ¾ cup fresh basil leaves
  • 1 garlic clove, peeled and finely chopped (or 2 cloves of garlic confit)
  • ¼ cup toasted pine nuts
  • ½ cup grated parmesan cheese
  • ¼ teaspoon kosher salt, plus more to taste (if needed)
  • ½ teaspoon freshly ground black pepper
  • ½ large fresh lemon, zested and juiced
  • 1/3 cup olive oil
  • Pizza:
  • 12- ounce pizza dough, homemade or store-bought
  • 1-2 tablespoons all-purpose flour, for rolling on surface
  • 1-2 tablespoons coarse cornmeal, for dusting on stone or pizza pan
  • 1 cup pesto, homemade or store-bought
  • 2 tablespoons garlic confit or roasted garlic, optional
  • 2 large heirloom tomatoes, sliced and dried with paper towels
  • 1 cup grape tomatoes
  • ½ cup grated parmesan cheese
  • 1-2 balls of fresh burrata
  • ¼ cup fresh arugula
  • 1-2 tablespoons balsamic glaze or fresh lemon juice
  • drizzle of olive oil
  • flaky sea salt, to taste
  • pinch crushed red pepper flakes


  • Pesto:
  • Combine spinach, basil, garlic, pine nuts, parmesan, lemon zest, juice, and salt +pepper in the bowl of a food processor. With the motor running, slowly add olive oil until emulsified; set aside.
  • Pizza:
  • Preheat baking sheet, pizza pan, or stone for 20-30 minutes.
  • Divide dough in half and place on a lightly floured surface. Roll out into a 12-inch round diameter. Make a thicker crust along the edges of the pizza.
  • Carefully remove pan or stone from the oven and lightly sprinkle cornmeal all over (to prevent sticking) and place dough on top. Brush 2-3 tablespoons of pesto over the dough and assemble pizza with parmesan cheese and tomatoes. Transfer to oven and bake until tomatoes burst and crust is browned (approximately 10-15 minutes).
  • Remove pizza from oven and finish with fresh arugula, balsamic glaze/lemon juice,
  • olive oil, and season with salt and a pinch of crushed red pepper flakes. Let sit for 5 minutes to cool down before slicing. Enjoy!