Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens🇮🇹
Focaccia
Medium 2 hr~300 kcal 5/10
🍕
Pesto Pizza
Cold-fermented 63 percent hydration dough bakes hot with basil pesto, mozzarella, pine nuts, and tomatoes.
Hard⏱️ 25 hr 47 min📖 1 min readServes 4~575 kcal🇮🇹 Italian🌍 Full translation
35 min prep 12 min cook 1500 min rest
- #For Guests
- #Baked
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 d 1 h- Prep35 min
- Resting/Marinating1 d 1 h
- Cooking12 min
Ingredients
4 servings
Quick:
- 500 gr Bread flour
- 315 ml Water
- 1 gr Instant yeast
- 10 gr Salt
- 15 ml Olive oil
- 120 gr Basil pesto
- 220 gr Mozzarella
- 160 gr Cherry tomatoes
- 30 gr Pine nuts
- 30 gr Parmesan
What else can I make with these ingredients?
Instructions
- 1
Mix the flour, water, yeast, salt and olive oil into a soft 63% hydration dough.
- 2
Knead the dough for 10 minutes and ferment it covered in the refrigerator for 24 hours.
24 hr1440:00 - 3
Rest the dough at room temperature for 1 hour.
1 hr60:00 - 4
Heat the oven with a stone or steel to 270°C for 45 minutes.
45 min45:00 - 5
Stretch the dough and spread the pesto thinly.
- 6
Distribute the mozzarella, tomatoes, pine nuts and parmesan.
- 7
Bake the pizza for 10 to 12 minutes until the edges puff.
12 min12:00
💡 Tip: Spread the pesto thinly, too much oil makes the center of the dough heavy.
🍽️ Serving suggestion: Serve with arugula, lemon and plain sparkling water.
Nutrition (per serving)
⚠️ Estimated, 60% match~575
kcal calories
22
g protein
72
g carbs
22
g fat
Protein 15%Carbs 50%Fat 35%
GI 16 · Low GIGL 12 · Medium GL
0.9g
Sugar
0.3g
Fiber
1444.4mg
Sodium
9.4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
7/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Milk
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Pesto Pizza make?
This recipe serves 4.How long does Pesto Pizza take?
Prep 35 minutes, cooking 12 minutes, including 1500 minutes of passive resting; 1547 minutes in total.Is Pesto Pizza difficult?
This recipe is rated hard.How many calories does Pesto Pizza have?
Approximately 575 kcal per serving. Protein: 22g, carbs: 72g, fat: 22g.Which allergens does Pesto Pizza contain?
This recipe contains Gluten, Milk, Tree nuts. Check it against your dietary needs.Which cuisine does Pesto Pizza belong to?
This recipe belongs to Italian cuisine.How many ingredients does Pesto Pizza need?
This recipe needs 10 ingredients.Is Pesto Pizza filling?
Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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