This pesto pizza is the ideal meal for a busy evening. Recipe shows how easy it is to make homemade pizza dough with instructions on freezing the dough for later uses. Make one large pizza to serve a group or a single serving pizza with this versatile recipe.
I’m so happy to be partnering with Hamilton Beach on this post. Thank you so much for supporting the brands we so carefully choose to work with. All opinions expressed are our own.
You’ll love the fresh flavors in this homemade pesto pizza!
Homemade pizza dough is one of the things that make homemade pizza so wonderful. You just can’t beat the flavor and texture of homemade pizza dough.
With this pesto pizza recipe, I’m going to show you how easy it is to make your own homemade pizza – including the dough, quickly and effortlessly.
The pizza dough featured in this recipe will actually yield enough for two to three single serving pizzas. But, I also show how you can divide up and freeze the pizza dough to make a single serving pizza.
How To Freeze Pizza Dough
Scroll down to the recipe box for the complete ingredient list and instructions.
After mixing the ingredients together for the pizza dough and after the dough rises, it can easily be frozen.
Divide the dough into three pieces.
Roll each piece of dough into a ball lightly coat with oil.
Freeze each one in a separate zip-top freezer bag.
Pizza dough will stay good for up the 3 months in the freezer. When you’re ready to make your pizza, put the bag with the ball of dough in the refrigerator and thaw.
How To Make Pesto
You can certainly purchase jarred pesto at your local grocery for convenience. If you’d like to make your own pesto, here is my easy recipe:
Ingredients in Pesto
- fresh spinach
- toasted pine nuts
- lemon juice
- olive oil
- Parmesan cheese
A food processor is the easiest way I’ve found to make pesto. Just add the ingredients to a food processor and pulse into smooth.
This pesto recipe will yield enough for a few small pizzas.
If you choose to make homemade pesto and use it with this pizza recipe, store the rest in a covered container in the refrigerator. Consider using the pesto in breakfast recipes, in a dip, mixed with pasta, or with Chicken Margherita.
Homemade pesto will keep for a week if covered in the refrigerator.
My friends at Hamilton Beach recently sent me their Hamilton Beach Professional Dicing Food Processor.
This heavy duty, commercial quality food processor does it all! It dices, slices, shreds, chops, mixes, purees and even kneads dough. I used it for every step of this pizza making process, including kneading the pizza dough, making the pesto, shredding the cheese and slicing and chopping the vegetables.
You certainly don’t need a food processor to make a pizza. However, I thought this pesto pizza would be a wonderful recipe to demonstrate how awesome and useful this food processor is.
Honestly, making pizza dough in a food processor is a game changer – it allows me to make homemade pizza so quickly and easily.
Let’s begin with the dough…
The pizza dough mixes up easily and the kneading is hands-free. The dough blade does all the work.
While the dough is rising, use the chopping/mixing blade to make the pesto.
By switching to the slicing disc, you can evenly slice the zucchini, squash and red pepper.
You can even choose how thick you want the slices of vegetables to be. The adjustable slicing blade has 14 thickness settings.
The mozzarella cheese shreds quickly with the shredding disc…
Once you have all of the components of the pizza are ready, roll out the dough and add the toppings to the pizza.
The pizza bakes in the oven for about 10 minutes.
Disclosure: We are partnering with Hamilton Beach on this post. Thank you so much for supporting the brands we so carefully choose to work with. All opinions expressed are our own.
FOR THE PIZZA DOUGH
- 2 cups all purpose flour
- 1 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 3/4 cup lukewarm water
- olive oil
FOR THE PESTO
- 4 cups spinach , loosely packed
- 1/2 cup toasted pine nuts
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- 1/2 cup shredded Parmesan cheese
- salt , to taste
- 1/2 cup shredded mozzarella cheese
- 1 small zucchini
- 1 small yellow squash
- 1 red pepper
TO MAKE THE PIZZA DOUGH
- Put the flour, yeast and salt in a food processor with a dough blade. Turn the machine on and pulse a few times.
- Pour in the water and process until the mixture forms a slightly sticky ball about 45 seconds. (See Notes)
- Rub a little olive oil on your hands and shape the dough into a ball. Place the ball of dough into a large greased bowl. Cover the bowl and let the dough rise, 1 to 1 1/2 hours.
- Divide the dough into three even pieces. Shape each piece of dough into a ball and lightly coat with olive oil.
- To freeze pizza dough, place the pizza dough balls into 3 separate freezer bags and seal. These will keep in the freezer for up to 3 months. When you’re ready to use them, place one of the balls of dough in the refrigerator to thaw. Thaw overnight. To make the pizza, roll out the dough and bake as usual.
TO MAKE THE PESTO
- Combine the spinach, pine nuts, garlic and lemon juice in a food processor. Lightly pulse.
- With the machine running, gradually add the olive oil blending until the mixture is creamy. Add the parmesan and pulse. Season with salt to taste.
TO SLICE THE VEGETABLES
- Either use the slicing disc if slicing the vegetables in the food processor or thinly slice the vegetables with a knife.
- Heat oven to 450 degrees F.
- Place 1 ball of dough on a heavily floured surface. Using your fingers or the heel of your hand, stretch the dough into a circle of about 1/4-inch thickness.
- Top with pesto.
- Add the shredded cheese.
- Scatter the vegetables over the cheese.
- Bake for 10 minutes or until cheese is melted and crust is lightly browned.
Product used in this recipe…
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