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Best Homemade Pesto Margherita Pizza. Homemade pizza crust topped with an easy pizza sauce, pesto and fresh mozzarella.
Friday night pizza had become a thing at our house! And it’s honestly the most delicious tradition that you can make. You can either get a store-bought pizza dough or make your own which I totally recommend you to do! All you need is 6 ingredients, 15 minutes to prep, and an hour for the dough to rest!
BEST HOMEMADE EASY PIZZA CRUST
To make this homemade pesto margherita pizza you will need to start by making a pizza dough which is super easy. I usually make my own because I like to have a control of the ingredients and it’s just so simple and delicious! All you need is only 6 simple ingredients.
EASY HOMEMADE MARGHERITA PIZZA IN KITCHENAID MIXER
HOMEMADE PIZZA CRUST INGREDIENTS
All-purpose, whole wheat or pizza flour – use all-purpose, whole wheat or a specific pizza flour to make the dough. My favorite is to mix for example 1 1/2 cup all purpose and 1 cup pizza flour or whole wheat.
instant yeast – I like to use instant yeast. Unlike active dry yeast, instant yeast doesn’t have to be proofed first. It can be mixed straight into the dry ingredients with the same result!
sweetener such as raw sugar, honey etc.
extra virgin olive oil – it adds an amazing flavor to the dough! After stretching the dough you can also brush it lightly with olive oil. It adds even more flavor and prevents the crust from sogging
warm water – use very warm water to speed up the rise time. 105-110F is the perfect temperature. Be careful not to go over 130F because that will kill the yeast.
salt
QUICK AND EASY PIZZA SAUCE
I always make my own pizza sauce because it’s easy and quick to put together and so delicious! Simply mix all the ingredients and let the sauce sit in the fridge for about 20 minutes to let all the flavors blend in.
PIZZA SAUCE INGREDIENTS
tomato sauce
tomato paste
garlic cloves
maple syrup
oregano
basil
italian seasonings
salt and black pepper
Lately I have been in the pesto mood and made so many pesto varieties! Here are some of my favorites: kale and pistachio pesto
vegan cashew pesto
vegan cilantro pesto
Although for this one I used a good quality store-bought pesto!
If you make this kale pesto pizza yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
Best Homemade Pesto Margherita Pizza
- Total Time: 1 hour 30 minutes
- Yield: 12inch x 2 1x
Description
Best Homemade Pesto Margherita Pizza. Homemade pizza crust topped with an easy pizza sauce, pesto and fresh mozzarella.
Ingredients
Scale
DOUGH
2 1/2 cup all-purpose, whole wheat or pizza flour
2 1/4 tsp instant yeast
1 tbsp sweetener such as raw sugar, honey etc.
2 tbsp oil extra virgin olive oil
1 cup very warm water (between 105-110F)
1 tsp salt
SAUCE
1 can tomato sauce
2 tbsp tomato paste
3 garlic cloves, minced
1 tbsp maple syrup
1 tsp oregano
1 tsp basil
1 tbsp italian seasonings
salt and black pepper
TOPPINGS
8 oz fresh mozzarella
store-bought or homemade pesto
chili pepper flakes (optional)
Instructions
- In a mixing bowl or the bowl of stand mixer with a hook attachment, mix flour, instant yeast, sugar and salt. Mix to combine.
- Then, add oil and water. Mix using the dough hook on a low speed or with a spatula until dough comes together. If the dough doesn’t stick together, add more water. If it’s too wet add a little more flour.
- Knead for a few minutes on a lightly floured surface or continue with the dough hook. Your dough should be smooth and elastic. Poke it with your finger as it should slowly bounce back. Shape into a ball, place in a greased bowl and lightly grease the top of the dough. Cover and let it sit in a warm place for minimum of one hour. I like to lightly heat up an oven, turn it off and place the bowl inside. The dough should double in size.
- Meanwhile, prepare the pizza sauce. In a bowl, combine tomato sauce, tomato paste, garlic, maple syrup, oregano, basil, italian seasonings, salt and pepper. Let it sit in the fridge for about 20 minutes.
- Preheat oven to 450 degrees F and lightly grease two 12 inch round pans.
- Transfer the dough onto a lightly floured surface, knead a few times and cut in half. Using lightly floured hands gently stretch each half into a disc. Place on prepared pans. Top with pizza sauce, dollops of pesto and fresh mozzarella. Bake for 12-14 minutes.
Notes
1. Use all-purpose, whole wheat or a specific pizza flour to make the dough. My favorite is to mix for example 1 1/2 cup all purpose and 1 cup pizza flour or whole wheat.
2. If using active dry yeast remember to dissolve them. First mix the yeast with warm water, sweetener and oil and let it stand to activate for about 5 minutes. Instant yeast can be mixed straight to the dry ingredients.
3. Use very warm water to speed up the rise time. 105-110F is the perfect temperature. Be careful not to go over 130F because that will kill the yeast.
- Prep Time: 1 hour 15 mintues
- Cook Time: 15 mintues