Pesto Pizza Recipe with Sun-Dried Tomatoes, Mushrooms, Pineapples, and Olives
When it comes to pizza, the possibilities are endless, and this Pesto Pizza with Sun-Dried Tomatoes, Mushrooms, Pineapples, and Olives is a perfect example of how you can take a classic dish and elevate it with fresh, bold flavors. This vegetarian pizza is topped with a fragrant, homemade basil walnut pesto, combined with the sweetness of pineapples, the earthiness of button mushrooms, the briny richness of Kalamata olives, and the tang of sun-dried tomatoes. Whether you’re hosting a party or enjoying a cozy weeknight dinner, this pizza is sure to impress your guests and satisfy your taste buds.
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Prep Time: 120 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 4-6 slices per pizza
Ingredients
For the Pizza Crust:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/4 cup |
| Baking Soda | 3/4 teaspoon |
| Baking Powder | 3/4 teaspoon |
| Garlic Powder | 1/2 teaspoon |
| Onion Powder | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Extra Virgin Olive Oil | 3 tablespoons |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Water | As needed for kneading |
For the Basil Walnut Pesto:
| Ingredient | Quantity |
|---|---|
| Basil Leaves | 1 cup |
| Extra Virgin Olive Oil | 1/3 cup |
| Salt and Pepper | To taste |
| Garlic Cloves | 2 cloves |
| Walnuts | 1/4 cup |
| Chia Seeds | 2 teaspoons |
For the Pizza Toppings:
| Ingredient | Quantity |
|---|---|
| Pineapple (diced) | 1/4 cup |
| Button Mushrooms (sliced) | 1/4 cup |
| Kalamata Olives | 1/3 cup |
| Sun-Dried Tomatoes (chopped) | 1/4 cup |
| Mozzarella Cheese (grated) | As needed |
| Cheddar Cheese (grated) | As needed |
Instructions
Step 1: Prepare the Pesto
To begin this delicious Pesto Pizza, the first step is to prepare the Basil Walnut Pesto. Add the basil leaves, olive oil, salt, pepper, garlic, walnuts, and chia seeds into a food processor or blender. Pulse until you achieve a smooth and creamy pesto. Set aside to allow the flavors to meld while you prepare the pizza dough.
Step 2: Prepare the Pizza Dough
In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, garlic powder, onion powder, salt, and sugar. Stir them well to ensure even distribution. Add the extra virgin olive oil and curd (yogurt) to the dry ingredients and begin kneading the dough. Gradually add water as needed to form a smooth, elastic dough that is neither too sticky nor too dry.
Once the dough is ready, shape it into a ball, grease the bowl with a little olive oil, and place the dough ball back in the bowl. Cover it with a clean kitchen towel and let it rest for 2 to 3 hours in a warm place. This resting period allows the dough to rise and develop a light, airy texture.
Step 3: Shape the Pizza Base
Once the dough has rested, preheat your oven to 200Β°C (392Β°F). Dust your countertop with a little flour and gently turn out the dough onto it. Knead the dough for another 3 to 4 minutes to remove any air bubbles, then roll it out into a 8-inch pizza disc. If you prefer a thinner crust, you can roll it out to a larger diameter.
Using a fork, poke small holes all over the base to prevent the dough from puffing up during baking. Place the dough on a pizza stone or a flat baking tray and bake it in the preheated oven for 8 to 10 minutes, or until the crust is lightly golden but not fully crisp.
Step 4: Assemble the Pizza
Once the pizza crust is ready, remove it from the oven and generously spread the basil walnut pesto on top of the crust, ensuring itβs evenly distributed across the surface. Sprinkle a generous amount of grated mozzarella and cheddar cheese over the pesto.
Next, add your pizza toppings: scatter the diced pineapple, sliced mushrooms, chopped sun-dried tomatoes, and Kalamata olives on top of the cheese layer.
Step 5: Bake the Pesto Pizza
Return the pizza to the oven and bake it for an additional 12 to 15 minutes, or until the cheese is melted and bubbly and the crust is golden and crispy.
Step 6: Slice and Serve
Remove the pizza from the oven, slice it into wedges, and serve hot. The balance of the pestoβs aromatic flavors, the creamy mozzarella, and the variety of vibrant toppings is sure to be a hit with everyone at the table.
Serving Suggestions
This Pesto Pizza with Sun-Dried Tomatoes, Mushrooms, Pineapples, and Olives is perfect as a standalone meal or served with a side salad. For a refreshing complement, consider pairing it with a Zucchini Salad with Thai Hot Chili Dressing. To round off the meal, serve with Rich Chocolate Brownies for a decadent dessert experience.
Enjoy this creative and hearty pizza, packed with flavors from all around the Mediterranean. Whether you serve it as a quick weeknight dinner or a savory treat for a special occasion, itβs sure to become a favorite in your pizza rotation.
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 350-450 kcal (depending on toppings) |
| Protein | 10-12 g |
| Carbohydrates | 45-55 g |
| Dietary Fiber | 3-4 g |
| Fat | 15-20 g |
| Saturated Fat | 4-6 g |
| Cholesterol | 15-25 mg |
| Sodium | 350-450 mg |
| Sugars | 5-7 g |
| Calcium | 150-250 mg |
With its crunchy crust, fresh pesto, and a wonderful mix of sweet, savory, and tangy toppings, this Pesto Pizza with Sun-Dried Tomatoes, Mushrooms, Pineapples, and Olives is a perfect recipe to try on your next pizza night. Enjoy the symphony of flavors and textures that make every bite an absolute delight!
