Ingredients
- 1 lb fresh pizza dough
- 1 lb fresh mozzarella cheese, sliced
- 1 lb fontina cheese, shredded
- 2 whole tomatoes, sliced
- 1/3 cup all-purpose flour (for dusting)
- For the basil pesto:
- 2 cups fresh basil leaves, destemmed
- 1/3 cup salted pistachios
- 2 garlic cloves
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400°F. If using a pizza stone, place it in the oven to heat.
- Dust a surface with flour and shape the dough into a round or oval crust.
- Place dough on a preheated pizza pan or stone and par-bake for 3–5 minutes.
- Prepare the pesto: blend basil, pistachios, and garlic with half the oil in a food processor, then drizzle in remaining oil. Stir in Parmesan, garlic powder, black pepper, salt, and red pepper flakes.
- Remove crust from oven and spread pesto evenly, leaving a border.
- Layer with shredded fontina, optional fresh basil, tomato slices, and mozzarella.
- Return to oven and bake for 18–20 minutes until cheese is bubbly and crust is golden.
- Let rest for 1 minute, slice, and serve.
Notes
- Add fresh spinach before the cheese for extra greens.
- Use sun-dried tomatoes for a more intense flavor.
- Substitute fontina with provolone or gouda if needed.
- Mix tomato sauce into the pesto for a saucier base.
- Top with roasted garlic or caramelized onions for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
