Pesto Pizza with Sun-Dried Tomatoes, Mushrooms, Pineapples, and Olives
This delightful Pesto Pizza is a perfect blend of fresh, savory, and tangy flavors that are sure to tantalize your taste buds. The vibrant green pesto made from fresh basil and walnuts is spread generously over a homemade pizza crust, topped with an array of delicious ingredients like sun-dried tomatoes, mushrooms, pineapple, and Kalamata olives. A blend of mozzarella and cheddar cheese brings everything together for a cheesy, gooey delight that will satisfy your pizza cravings in every bite. Whether you’re preparing it for a dinner party, a family night, or simply a treat for yourself, this pizza is a showstopper!
Ingredients
For the Pizza Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1-1/4 cups |
| Baking soda | 3/4 teaspoon |
| Baking powder | 3/4 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Extra virgin olive oil | 3 tablespoons |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Water | As needed to knead the dough |
For the Basil Walnut Pesto:
| Ingredient | Quantity |
|---|---|
| Fresh basil leaves | 1 cup |
| Extra virgin olive oil | 1/3 cup |
| Salt | To taste |
| Black pepper | To taste |
| Garlic | 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) | To taste |
| Cheddar cheese (grated) | To taste |
Preparation Time
- Prep time: 120 minutes
- Cook time: 30 minutes
- Total time: 150 minutes
Serving Size
- Serves: 4 people
Cuisine
- Cuisine Type: Italian
Course
- Course Type: Dinner
Diet
- Diet Type: Vegetarian
Instructions
Step 1: Preparing the Pesto
- In a food processor, add the fresh basil leaves, extra virgin olive oil, salt, pepper, garlic cloves, walnuts, and chia seeds.
- Process everything together until you get a smooth, vibrant green paste. You can adjust the seasoning by adding more salt or pepper to taste.
- Set the pesto aside while you prepare the pizza dough.
Step 2: Preparing the Pizza Dough
- In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, garlic powder, onion powder, salt, and sugar. Mix well.
- Add the olive oil and curd to the dry ingredients. Start kneading the mixture into a dough, adding water gradually until the dough comes together. It should be soft, smooth, and slightly sticky.
- Work the dough into a ball, then grease both the dough and the bowl with a little olive oil. Cover with a damp towel and let it rest for 2-3 hours, allowing the dough to rise and become pliable.
Step 3: Assembling the Pizza
- Preheat your oven to 200Β°C (392Β°F). If you’re using a pizza stone, place it in the oven to heat up along with the oven.
- Once the dough has rested, sprinkle some flour on your countertop. Turn the dough out onto the surface and knead it for about 3-4 minutes to remove any air bubbles.
- Roll out the dough into a circular disc about 8 inches in diameter using a rolling pin. If the dough resists rolling, let it rest for a few minutes and try again.
- Poke a few holes into the dough with a fork to prevent it from puffing up too much during baking.
- Place the dough onto a preheated pizza stone or a flat baking pan. Bake the dough in the oven for 8-10 minutes, or until it turns slightly golden.
Step 4: Adding the Toppings
- Once the pizza base is slightly golden, remove it from the oven.
- Spread a generous layer of the freshly made basil walnut pesto over the base.
- Sprinkle the grated mozzarella and cheddar cheese evenly over the pesto.
- Add your toppings: scatter the diced pineapple, sliced mushrooms, Kalamata olives, and chopped sun-dried tomatoes over the cheese.
- Return the pizza to the oven and bake for another 7-10 minutes, or until the cheese is fully melted and bubbly.
Step 5: Serving
- Once baked, remove the pizza from the oven and allow it to cool for a minute or two before slicing.
- Slice into wedges and serve hot, garnished with fresh basil if desired.
Serving Suggestions
This Pesto Pizza with Sun-Dried Tomatoes, Mushrooms, Pineapples, and Olives is a fantastic dish to serve as a main course for a cozy dinner or a party appetizer. Pair it with a refreshing Zucchini Salad with Thai Hot Chili Dressing for a light and tangy side. To complete your meal, end with indulgent Rich Chocolate Brownies for dessert.
Tips for Perfecting Your Pesto Pizza:
- Dough Resting Time: The longer you allow the dough to rest, the fluffier and more flavorful it will become. Donβt rush this step; 2-3 hours will give you the best results.
- Topping Variations: Feel free to customize your pizza toppings. Swap the pineapple for other fruits like figs or peaches, or use different cheeses like goat cheese or feta for a unique twist.
- Make Ahead: The pesto can be prepared in advance and stored in the fridge for up to 3 days. This makes the pizza even quicker to assemble when you’re ready to bake.
- Crust Thickness: If you prefer a thinner crust, roll the dough out to a larger diameter. For a thicker, chewier crust, keep it smaller.
Enjoy your delicious and unique pesto pizza, packed with vibrant flavors and healthy toppings!
