Homemade Artisan Pesto
Roasted Tomato Pizza

Experience the vibrant flavors of spring with this homemade Italian pesto pizza. Featuring a blistered, golden crust topped with fresh basil pesto, roasted cherry tomatoes, and melted mozzarella.

Ingredients

• 250 g white pizza flour
• 160 ml clear water
• 1 tsp active dry yeast
• 1 tsp salt
• 2 cups fresh green basil leaves
• 1/4 cup extra virgin olive oil
• 2 tbsp pine nuts
• 1/4 cup parmesan cheese
• 3 cloves garlic
• 1 pinch sugar
• 1 cup fresh red cherry tomatoes
• 1 sprig fresh rosemary
• 150 g fresh white mozzarella cheese
• to dust yellow cornmeal

Instructions

1. 1Add pizza flour

   

   Pour white pizza flour into the stainless steel bowl of a stand mixer placed on a digital kitchen scale.

   Tip: Ensure your scale is tared before adding ingredients for accurate measurements.
2. 2Add yeast and water

   

   Pour active dry yeast and clear water into the mixing bowl containing the pizza flour.

   Tip: Check the temperature of the water to ensure it is lukewarm, which helps activate the yeast effectively.
3. 3Test the dough elasticity

   

   Take a small piece of the kneaded dough and gently stretch it between your fingers to check for gluten development. It should stretch thin enough to form a translucent windowpane effect without tearing easily.

   Tip: If the dough tears too easily, continue kneading for a few more minutes to strengthen the gluten network.
4. 4Cover and ferment the dough

   

   Round the kneaded dough into a smooth ball, place it into a glass bowl, and cover it securely with a lid or plastic wrap. Let it ferment in a warm environment until it has doubled in size.

   Tip: A slightly warm, draft-free spot is ideal for helping the yeast activate and rise the dough efficiently.
5. 5Assemble ingredients for homemade pesto

   

   Place fresh green basil leaves, extra virgin olive oil, pine nuts, peeled garlic cloves, and a pinch of sugar into a glass blender pitcher. These ingredients create the vibrant base for the homemade pesto sauce.

   Tip: Use cold or room-temperature oil and fresh basil to maintain a bright green color during blending.
6. 6Blend the pesto sauce

   

   Blend the mixture until it is completely smooth and emulsified. Transfer the vibrant green pesto sauce to a small bowl, ready to be spread onto the pizza crust.

   Tip: Pulse the blender carefully if you prefer a slightly textured pesto with visible bits of pine nuts.
7. 7Prepare tomatoes and aromatics

   

   Arrange fresh red cherry tomatoes, peeled garlic cloves, and sprigs of fresh rosemary on a wooden cutting board alongside a bowl of already roasted tomatoes.

   Tip: Use a sharp knife to cleanly slice the cherry tomatoes without crushing them.
8. 8Roast cherry tomatoes

   

   Place the halved cherry tomatoes on the wire rack and baking tray inside an air fryer to roast them until tender and concentrated in flavor.

   Tip: Toss the tomatoes lightly with olive oil and herbs before roasting to enhance their taste.
9. 9Flatten the fermented dough

   

   Press the ball of fermented pizza dough gently with your fingertips on a work surface generously dusted with yellow cornmeal.

   Tip: The cornmeal prevents the dough from sticking and adds a nice crispy texture to the crust bottom.
10. 10Stretch the dough

    

    Carefully pick up the flattened pizza dough and stretch it over your closed fists, allowing gravity to help thin out the center evenly.

    Tip: Handle the dough gently to avoid tearing and to preserve the air bubbles inside the crust.
11. 11Spread pesto sauce

    

    Take a spoonful of the freshly prepared green pesto and spread it evenly across the surface of the stretched raw pizza base, leaving a clean border around the edges for the crust.

    Tip: Spread the pesto in a thin, even layer so the crust bakes properly without becoming soggy.
12. 12Add roasted tomatoes

    

    Using a pair of chopsticks, carefully pick up individual roasted cherry tomato halves and place them evenly across the pesto-covered pizza base.

    Tip: Space the tomatoes out evenly to ensure a burst of sweet, roasted flavor in every single slice.
13. 13Add mozzarella cheese

    

    Arrange thick slices of fresh white mozzarella cheese evenly across the pizza among the roasted cherry tomatoes.

    Tip: Using thick slices prevents the mozzarella from completely melting away and keeps a nice milky texture during the fast bake.
14. 14Load pizza into oven

    

    Carefully slide the fully assembled raw pizza from the peel directly onto the hot baking stone inside the preheated small pizza oven.

    Tip: Ensure the peel is lightly dusted with cornmeal or flour so the pizza slides off smoothly without sticking.

Storage & Reheating

Burn It Off

Frequently Asked Questions