I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pesto Pizza
...in your mind.
Pesto Pizza

Pesto Pizza

So fricking simple and delicious – a great reason to keep pesto in the fridge. It’s super easy and quick, and by quick, I mean in about a minute. Makes 1 Pizza


  • 1 Pizza Dough (store bought or homemade)
  • All-purpose flour
  • 2-3 tablespoons cornmeal
  • One 7 oz container pesto sauce (you’ll use about half)
  • 1/4 -1/2 teaspoon crushed red pepper
  • 1 fresh mozzarella cheese ball (broken up in smallish pieces)
  • Olive oil
  • Kosher salt & fresh ground pepper to taste


  1. Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
  2. Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
  3. Spread cornmeal on baking sheet and lay the pizza dough on top
  4. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
  5. Next sprinkle red pepper and top with mozzarella
  6. Drizzle a little olive oil on top, season with salt and pepper to taste
  7. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
  8. Slice, eat & repeat!