Pesto Pizza

This vegetarian pizza is a fully from-scratch project: homemade whole wheat dough, homemade basil pesto, and a garden-fresh vegetable topping. The crust uses mostly whole wheat flour for a hearty, nutty base that stands up to the bold pesto flavor without getting lost under it.

The pesto skips the traditional Parmesan, making it vegan-friendly. Fresh basil, pine nuts, garlic, lemon zest, and olive oil get blitzed in a food processor until smooth. The lemon zest is a smart addition. It brightens the pesto and keeps it from tasting heavy, especially without the cheese to add sharpness.

Marinated artichoke hearts, thinly sliced tomatoes, and zucchini go over a thin layer of pesto spread on the pressed-out dough. More pesto gets dotted on top with extra pine nuts scattered over everything before baking. The cornmeal on the baking sheet gives the bottom crust a subtle crunch and prevents sticking.

Pro Tips

• Press the dough out from the center, working your way to the edges. Don’t use a rolling pin on whole wheat dough since it compresses the air pockets and makes the crust dense.
• Spread the pesto thin. Too much and the crust gets soggy before it can cook through. You can always dot extra on top.
• Slice the tomatoes and zucchini thinly so they cook through in 20 minutes. Thick slices will still be raw in the center when the crust is done.
• The dough needs a full hour to rise. Whole wheat flour takes longer to develop than white flour, so don’t rush it.

Variations

• Add crumbled goat cheese or fresh mozzarella over the vegetables for a non-vegan version with more richness.
• Swap artichoke hearts for roasted red peppers or kalamata olives.
• Use sun-dried tomato pesto instead of basil pesto for a deeper, smokier flavor base.