Basil Pesto and Ricotta Pizza | With Fresh Mozzarella
This pesto and ricotta pizza is flavorful, cheesy, and sure to be a hit! This homemade pizza recipe is super simple to make and makes an easy weeknight dinner, while its unique flavor is sure to impress and have everyone coming back for more!
If you know me, then you know most of my recipes come about on a total whim, I get a random idea in my head and decide to run. Sometimes it works, and sometimes it doesn’t, either way, I’m always down to try something new.
This ricotta cheese and basil pesto pizza might not be something you come across every day, but I can promise you it’s one the best pizzas you’ll ever eat!
My homemade pizza crust topped with creamy ricotta, basil pesto, and just the right amount of cheese, creates a unique and delicious pizza.
This pizza is easy enough to whip up for a quick weeknight dinner, but it’s also fancy enough to make for dinner parties or at-home date nights!
I can honestly say this is one of my favorite pizzas ever, it’s so flavorful, so delicious, and so easy to make! Its creamy pesto sauce and crispy crust hit the spot every time. And it’s sure to be a hit with everyone who tries it!
Homemade pesto and ricotta pizza
Ingredients
- homemade pizza dough, you can also store-bought pizza dough or premade pizza crust!
- ricotta cheese, be sure to use full-fat ricotta!
- basil pesto, homemade or store-bought
- olive oil
- sea salt and freshly ground black pepper
- fresh mozzarella cheese, sliced
Other pizza topping ideas
- parmesan cheese
- fresh tomatoes
- fresh basil
- caramelized onions
- arugula pesto
- lemon zest
- sun-dried tomatoes
- red pepper flakes
How to Make Pesto and Ricotta Pizza
This recipe makes 2 large pizzas, but you can feel free to cut it in half or double the recipe depending on how many people you’re serving! This recipe is also based on my homemade pizza crust recipe. If you are using a different recipe or store-bought pizza dough, be sure to follow those instructions and cook time.
Prepare your pizza dough and let it rise until it’s doubled in size.
Preheat the oven to 475 degrees F.
Line two large baking sheets with parchment paper, and set aside.
Divide your dough in half, then roll out the first half on a lightly floured surface, until you have a 10-12 inch circle.
Carefully transfer the crust to your prepared baking sheet and repeat with the remaining half of the pizza dough. Drizzle each crust with olive oil and set aside.
In a small bowl, combine the pesto and ricotta cheese, and whisk until smooth. Spoon the sauce onto the prepared pizza crusts, doing your best to use an equal amount on each.
Using the back of a spoon, gently spread the pesto mixture out over each pizza crust, and layer the sliced mozzarella on top.
Then sprinkle a generous amount of salt and freshly ground pepper over the top of each pizza, and place it in the preheated oven.
Bake for 10-15 minutes or until the cheese is melted and bubbly and the crust is golden brown. Allow the finished pizza to cool for 5 minutes before slicing and serving.
I love to serve this pizza with a drizzle of olive oil and a side of hot honey!
Recipe Notes
Feel free to add your favorite pizza toppings to this recipe! You can also make this recipe on a pizza stone if you have one!
Any leftover pizza can be stored in an airtight container in the fridge for up to 5 days!
Be sure to check out these homemade pizza recipes too!
Jalapeño Pineapple Pepperoni Pizza with BBQ sauce
Heirloom Tomato Pizza with Garlic Butter
4 Cheese Deep Dish Pizza Recipe
Easy Walking Tacos Pizza Recipe
Basil Pesto and Ricotta Pizza
Ingredients
- 1 batch homemade pizza dough you can also store-bought pizza dough or premade pizza crust!
- 1 7.5 oz container ricotta cheese be sure to use full-fat ricotta!
- 4 tbsp basil pesto homemade or store-bought
- olive oil
- sea salt and freshly ground black pepper
- 8 oz fresh mozzarella cheese sliced
Instructions
This recipe makes 2 large pizzas, but you can feel free to cut it in half or double the recipe depending on how many people you're serving! This recipe is also based on my homemade pizza crust recipe. If you are using a different recipe or store-bought pizza dough, be sure to follow those instructions and cook time.
- Prepare your pizza dough and let it rise until it's doubled in size.
- Preheat the oven to 475 degrees F.
- Line two large baking sheets with parchment paper, and set aside.
- Divide your dough in half, then roll out the first half on a lightly floured surface, until you have a 10-12 inch circle.
- Carefully transfer the crust to your prepared baking sheet and repeat with the remaining half of the pizza dough. Drizzle each crust with olive oil and set aside.
- In a small bowl, combine the pesto and ricotta cheese, and whisk until smooth. Spoon the sauce onto the prepared pizza crusts, doing your best to use an equal amount on each.
- Using the back of a spoon, gently spread the pesto mixture out over each pizza crust, and layer the sliced mozzarella on top.
- Then sprinkle a generous amount of salt and freshly ground pepper over the top of each pizza, and place it in the preheated oven.
- Bake for 10-15 minutes or until the cheese is melted and bubbly and the crust is golden brown. Allow the finished pizza to cool for 5 minutes before slicing and serving.
- I love to serve this pizza with a drizzle of olive oil and a side of hot honey!
