Pesto Pizza Recipe

Basil: Fresh leaves that form the base of the pesto sauce.

Olive oil: Used to blend the pesto and give it a smooth texture.

Nutritional yeast: Adds a cheesy flavor to the pesto without using dairy.

Garlic: Provides a robust flavor to the pesto.

Salt: Enhances the overall taste of the pesto.

Pizza dough: The base for your pesto pizza, can be store-bought or homemade.

Cherry tomatoes: Adds a burst of sweetness and juiciness to the pizza.

Arugula: Fresh greens added after baking for a peppery finish.

When making the pesto, ensure that you blend it until completely smooth to achieve a creamy texture. If the mixture is too thick, you can add a little more olive oil or a splash of water to reach your desired consistency. Additionally, to enhance the flavor of the garlic, you can lightly sauté it in a bit of olive oil before blending. This will mellow out the raw garlic's sharpness and add a subtle depth to your pesto.

• fresh basil - Substitute with spinach: Spinach provides a similar leafy texture and can be used to create a different but still delicious pesto flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that works well in pesto.

• nutritional yeast - Substitute with ground sunflower seeds: Ground sunflower seeds can add a nutty flavor and a bit of texture, making them a good alternative to nutritional yeast.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can be a nice variation in pesto.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the pesto.

• store-bought or homemade pizza dough - Substitute with cauliflower crust: Cauliflower crust is a gluten-free alternative that can provide a different texture and flavor while still being a good base for the pizza.

• halved cherry tomatoes - Substitute with sundried tomatoes: Sundried tomatoes offer a more intense, concentrated flavor that can add a unique twist to the pizza.

• arugula - Substitute with baby spinach: Baby spinach has a milder flavor compared to arugula but still provides a fresh, leafy green element to the pizza.

• Allow the pesto pizza to cool completely before storing. This prevents condensation, which can make the crust soggy.

• For short-term storage, place the pizza slices in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.

• To freeze, wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the slices from sticking together. The pizza can be frozen for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the slices on a baking sheet and bake for about 10-15 minutes, or until the crust is crispy and the pesto is heated through.

• Alternatively, you can reheat the pizza in a skillet over medium heat. Cover the skillet with a lid to help the cherry tomatoes and arugula heat evenly. This method takes about 5-7 minutes.

• Avoid using a microwave to reheat the pizza, as it can make the crust chewy and less enjoyable.

• If you have leftover pesto, store it in an airtight container in the refrigerator for up to a week. You can also freeze the pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe bag for up to 3 months. This way, you can easily add a burst of flavor to other dishes.

• For a quick meal, you can prepare the pizza dough in advance and freeze it. After rolling out the dough, par-bake it for 5-7 minutes at 450°F (230°C), then let it cool completely. Wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to use, add the pesto and toppings, and bake as directed.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover pesto pizza on a baking sheet and cover it loosely with aluminum foil to prevent the crust from drying out. Bake for about 10 minutes, or until the pizza is heated through and the crust is crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the pizza slices in the skillet and cover with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method helps keep the crust crispy while warming the toppings.

• Microwave Method: Place a microwave-safe plate with the pizza slices in the microwave. To prevent the crust from becoming soggy, place a cup of water in the microwave alongside the plate. Heat on high for 1-2 minutes, or until the pizza is warmed through. Note that this method may not keep the crust as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the pizza slices directly on the rack or on a baking sheet. Heat for about 5-8 minutes, or until the pizza is hot and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pizza slices in the air fryer basket in a single layer. Heat for 3-5 minutes, or until the pizza is hot and the crust is crispy. Be sure to check frequently to avoid burning.

• Oven: Preheat to 450°F (230°C) for baking the pizza until the crust is golden and crispy.

• Blender: Combine basil, olive oil, nutritional yeast, garlic, and salt to make the pesto.

• Baking sheet: Roll out the pizza dough on this surface for baking.

• Rolling pin: Roll out the pizza dough evenly on the baking sheet.

• Knife: Halve the cherry tomatoes for topping the pizza.

• Cutting board: Use as a surface to halve the cherry tomatoes.

• Spatula: Spread the pesto evenly over the rolled-out dough.

• Measuring cups: Measure out the fresh basil, olive oil, and halved cherry tomatoes.

• Measuring spoons: Measure out the nutritional yeast and salt.

• Garlic press: Mince the garlic cloves for the pesto.

Pre-make the pesto: Blend the basil, olive oil, nutritional yeast, garlic, and salt ahead of time and store it in the fridge.

Use store-bought dough: Opt for store-bought pizza dough to save time on preparation.

Preheat the oven early: Start preheating your oven while you prepare the other ingredients to save time.

Prep toppings in advance: Halve the cherry tomatoes and wash the arugula beforehand.

Assemble quickly: Have all ingredients ready to go so you can assemble the pizza quickly and efficiently.