Caprice pesto pizza


Caprice Pesto Pizza

Servings 4



  • 1 cup fresh basil leaves
  • 2 cloves garlic peeled
  • 3 tablespoons pine nuts
  • 1/3 cup freshly grated parmesan cheese
  • salt + pepper to taste
  • 1/3 cup olive oil


  • 12 ounce pizza dough, homemade or store bought
  • 1-2 tablespoons all-purpose flour, for surface
  • 1-2 tablespoons coarse corn meal, for dusting on stone or pizza pan
  • 2 large heirloom tomatoes, sliced
  • 1/2 cup grape tomatoes whole or halved
  • 6-8 ounces fresh mozzarela cheese, sliced or 1-2 balls fresh burrata
  • 1-2 tablespoons balsamic glaze
  • 1/4 cup fresh basil leaves
  • salt, to taste
  • pinch crushed red pepper flakes


  1. Pesto:
  2. Combine basil, garlic, pine nuts and parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, slowly add olive oil until emulsified; set aside.
  3. Pizza:
  4. Preheat oven to 475 degrees Fahrenheit.
  5. Preheat stone or pizza pan 20-30 minutes.
  6. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while oven preheats.
  7. Place dough on a lightly floured surface. Roll out into a 12-inch round diameter. Make a thicker crust along edges of pizza.

  8. Carefully remove pizza pan or hot stone from oven, sprinkle cornmeal all over (to prevent sticking) and place dough on top. Brush 2-3 tablespoons of pesto over dough and assemble pizza with cheese and tomatoes; bake for 12-15 minutes or until crust is browned and cheese is bubbly.

  9. Remove pizza from oven and drizzle with balsamic glaze, sprinkle fresh basil all over and season with salt and a pinch of crushed red pepper flakes. Enjoy!