White Pizza with Pesto

White Pizza with Pesto: A Symphony of Fresh Flavors

This delightful white pizza combines the vibrant flavors of homemade pesto with the creamy richness of fresh mozzarella, creating a harmonious blend that’s both indulgent and refreshing. The addition of cherry tomatoes, spinach, and pine nuts adds texture and depth, making each bite a culinary adventure.

Ingredients:

  • 1 pizza dough (homemade or store-bought)
  • 1/2 cup homemade pesto (recipe below)
  • 200g fresh mozzarella, torn into pieces
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach leaves
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

For the Pesto:

  • 2 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt to taste

Instructions:

  1. Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating.
  2. Prepare the pesto: In a food processor, combine basil, pine nuts, and garlic. Pulse until coarsely chopped. Add Parmesan cheese and pulse again. Slowly drizzle in olive oil while the processor is running until you achieve a smooth consistency. Season with salt to taste.
  3. Roll out your pizza dough on a lightly floured surface to your desired thickness (about 12-14 inches in diameter).
  4. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
  5. Spread the pesto evenly over the dough, leaving a small border around the edges for the crust.
  6. Arrange torn mozzarella pieces over the pesto.
  7. Scatter halved cherry tomatoes and fresh spinach leaves over the cheese.
  8. Sprinkle pine nuts evenly across the pizza.
  9. Drizzle the olive oil over the top and season with a pinch of salt and freshly ground black pepper.
  10. Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven.
  11. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  12. Remove from the oven and let cool for a few minutes before slicing and serving.

Things to Avoid:

  • Don’t overload the pizza with toppings, as this can make the crust soggy.
  • Avoid using dried herbs in the pesto; fresh basil is key for the best flavor.
  • Don’t use pre-shredded mozzarella, as it doesn’t melt as well as fresh.
  • Be careful not to overbake, as this can dry out the toppings and burn the crust.

Alternatives:

  • If pine nuts are unavailable or too expensive, use walnuts or almonds in the pesto.
  • For a dairy-free option, replace mozzarella with a vegan cheese alternative.
  • Swap spinach for arugula or kale for a different flavor profile.
  • If fresh basil is not available, you can use store-bought pesto, but the flavor won’t be as vibrant.

Topping Recommendations:

  • A drizzle of high-quality balsamic glaze after baking adds a touch of sweetness and acidity.
  • For some heat, sprinkle red pepper flakes before serving.
  • Add thinly sliced prosciutto after baking for a salty, meaty element.
  • Garnish with fresh basil leaves for an extra burst of flavor and aroma.

This white pizza with pesto is a celebration of fresh, Mediterranean flavors that’s sure to impress. The combination of creamy pesto, melty mozzarella, and bright vegetables creates a balanced and satisfying meal. Enjoy this gourmet pizza as a special dinner or cut it into smaller pieces for an elegant appetizer at your next gathering.

White Pizza with Pesto