The perfect farewell to summer! This pesto pizza recipe will use up all those ripe tomatoes and overgrown basil from the garden! It comes together in just minutes with store-bought pizza dough or my favorite no knead dough recipe.
Don’t skip the par-baking! It may seem like an unnecessary extra step, but you have to partially bake the crust in order to get that perfectly crisp, golden brown crust. Trust me, it’s worth the extra 3 minutes!
For a really extra crispy crust make sure you brush it with oil before par-baking and then also brush the edges before the final bake. This will give the crust the most buttery, rich flavor and just the right amount of crunch!
Less is more when it comes to toppings. When making a 12 inch pie, make sure you stick to about a 1/2 cup of sauce and 1 cup of cheese plus a handful of veggies or meats. This will ensure that the crust cooks evenly and thoroughly and you’re not left with a soggy mess!
Keywords: vegetarian pizza, spinach pesto pizza, tomato mozzarella pizza