There’s nothing quite like a homemade pizza fresh from the oven. This basil pesto and mozzarella pizza combines the rich, herby flavor of pesto with gooey melted mozzarella and sweet tomato sauce. It’s a simple yet satisfying meal that will make any pizza night special.
With just a few ingredients and minimal prep, you can have a restaurant-quality pizza on your table in no time. The key is using high-quality pesto and fresh mozzarella for the best flavor. Follow these easy steps for a crispy crust and perfectly melted cheese.
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Recipe details
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Ingredients
Instructions
- Keep the pizza refrigerated until ready to bake. If the pizza has been frozen, thaw it in the refrigerator first.
- Adjust an oven rack to the middle position and preheat the oven to 350°F (175°C). Remove the plastic film from the pizza and discard it.
- Place the pizza directly on the middle rack and bake for 15-18 minutes, until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven and let it stand for at least 3 minutes before slicing and serving. This allows the cheese to set slightly for easier cutting.
Recipe Tips
For a crispier crust, bake the pizza on a preheated pizza stone or baking sheet.
Let the pizza rest after baking to prevent the toppings from sliding off when slicing.
If you prefer a darker crust, extend the baking time by 1-2 minutes, watching closely.
FAQ
Can I add extra toppings to this pizza?
Yes, feel free to add toppings like sliced tomatoes, fresh basil or a drizzle of balsamic glaze before or after baking.
How do I store leftover pizza?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven for best results.
Can I freeze the pizza?
Yes, you can freeze the unbaked pizza. Thaw it in the refrigerator overnight before baking as directed.
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