Pesto Pizza

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Pesto Pizza

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4
Calories/serving: 380Protein/serving: 14 gFat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —

Ingredients

  • 1ball pizza dough (250 grams) - Find recipe here
  • 1/2cup good quality olive oil
  • 2tbsp pine nuts
  • 1cup fresh basil leaves
  • 1clove garlic
  • 3tbsp grated parmesan cheese
  • 6 or 7slices low moisture mozzarella
  • ricotta

Instructions

1Wash basil, drain and place in a food blender.
2Add enough olive oil to allow the machine to turn.
3Add garlic and process.
4Add parmesan cheese and process.
5Add nuts at the very end and process lightly to your desired level of crunchiness.
6Flour a pizza peel lightly using a little bit of the semolina.
7Pour a large amount of the semolina on the dough while still inside your bowl.
8Invert the bowl and place the dough on the table. Create the border of the pizza by gently pressing on the edge of the pizza repeatedly until you have a ring all around the dough.
9Deflate the center of the dough gently making sure not to degass it completely.
10Stretch the dough allowing it to hang from your fingers. The dough will stretch with its own weight.
11Place on the peel.
12Spread the pesto, then add the mozzarella slices.
13Make sure the pizza slides easily on the peel using a jerking motion. Lower yourself to the level of your oven rack and making sure the peel is totally horizontal, slide it directly on the stone or steel by making short but purposeful jerky movements.
14Bake until the crust browns.
15Take out of the oven and sprinkle the ricotta while the pizza is still hot.

Pizza Perfection

The Pesto Advantage

Fresh pesto brings a vibrant herbaceous quality that dried herbs simply cannot match. The combination of basil, garlic, and pine nuts creates layers of flavor that complement rather than compete with the cheese. Making pesto in small batches ensures the brightest flavor—the oils in basil are volatile and fade quickly once processed.

Ricotta's Magic Moment

Adding ricotta after baking is genius—it maintains its creamy texture and provides a cool contrast to the hot pizza. If added before baking, ricotta becomes grainy and loses its silky mouthfeel. The residual heat from the pizza is just enough to warm the ricotta without cooking it, creating perfect temperature harmony.

Dough Handling Mastery

The key to successful pizza stretching is respecting the gluten network you've developed. Gentle pressing creates the border while preserving the airy texture. Letting the dough hang and stretch with gravity prevents tearing and creates an even thickness. Rush this process and you'll end up with holes and uneven cooking.

The Peel Technique

Semolina flour acts like ball bearings, allowing the pizza to slide effortlessly from peel to stone. The jerking motion test is crucial—if the pizza sticks now, it will definitely stick when you try to launch it. A stuck pizza means disaster, so always check mobility before attempting the transfer to your hot pizza stone.

Temperature & Timing

High heat creates the perfect contrast—a crispy, charred crust exterior with a tender, airy interior. The brief baking time preserves the bright flavors of the pesto and prevents the mozzarella from becoming rubbery. Watch for golden-brown bubbles on the crust as your signal that the pizza is perfectly done. The cheese should be just melted, not browned.

‹
"Chef Daniel led us through making pasta dough and shaping ravioli. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There’s nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
"Chef Daniel was welcoming, prepared, and incredibly knowledgeable. He explained each step clearly and shared great tips for making pizza at home. The dough, the techniques, the final result — everything was spot on."
Richard Sanders
via Cozymeal
"I'm an executive assistant and picky about team events — but this class was perfect. Chef Daniel balanced structure with fun, and the pizzas were incredible. We laughed nonstop and had a great space for our drinks and food."
Emily Antner
TrueWork via ClassBento
"Chef Daniel led us through making pasta dough and shaping ravioli. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There’s nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
"Chef Daniel was welcoming, prepared, and incredibly knowledgeable. He explained each step clearly and shared great tips for making pizza at home. The dough, the techniques, the final result — everything was spot on."
Richard Sanders
via Cozymeal
"I'm an executive assistant and picky about team events — but this class was perfect. Chef Daniel balanced structure with fun, and the pizzas were incredible. We laughed nonstop and had a great space for our drinks and food."
Emily Antner
TrueWork via ClassBento
"Chef Daniel led us through making pasta dough and shaping ravioli. It was hands-on, fun, and ended with a beautiful shared meal. The whole evening was simple, warm, and full of connection."
Sasha Matera-Vatnick
Three Trees via Google
"This was a really special experience. There’s nothing better than listening to Beyoncé while learning to cook amazing food! Chef Daniel made everyone feel welcome and kept the energy fun and light."
Troy Savery
via AirBnb
›

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