A Perfect Feast

Red Pepper Pesto Pizza is one of our favorite summer pizzas. I start this pizza by making pizza dough in the bread machine. But I’ve also attached the recipe for my hand-kneaded pizza dough. Then, I roasted a pepper and made my red pepper pesto. Finally, I topped the pizza dough with fresh mozzarella, the red pepper pesto, and heirloom tomatoes. We like this pizza for several reasons. First of all, I like that I can make the components of this dish ahead of time. Secondly, I like that I can reheat the pizza easily in the oven or air fryer. Thirdly, I like that this pizza is a perfect way to use all the fresh tomatoes and garden basil. And, lastly, pizza is my favorite food, so cooking it always makes me happy.

The Equipment I Used

• A Bread Machine- I used my bread machine for making the pizza dough.
• Pizza Stones- Bake your pizzas on pizza stones, if you have them. Otherwise, just bake the pizzas on a baking sheet.
• Pizza Peels- If you’re using the pizza stone, use the pizza peel for sliding the pizza into the oven.
• A Food Processor- You’ll need this to make the red pepper pesto.
• A Food Scale- For perfect baking results, weigh your flour.

The Ingredients Needed for Red Pepper Pesto Pizza

• Flour-Be sure to use all-purpose flour. I always use King Arthur brand flour.
• Yeast- Use active dry yeast, not quick acting yeast.
• Mozzarella- If possible, use fresh mozzarella cheese.

How I Made my Pizza

• First, I made the pizza dough. You can do this up to two days in advance. Just store it in an oiled bowl, covered, in the refrigerator. Then, let it come to room temperature before rolling it out.
• Then, I made the pesto.
• Finally, I added the toppings and baked the pizzas.

If you like pesto, you need to try these cheesy and delicious Red Pepper Pesto Pizza.

Red Pepper Pesto Pizza

Two pizzas topped with fresh mozzarella, red pepper pesto, and heirloom tomatoes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

rising time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Main Course

Cuisine Italian

Servings 2 pizzas

Calories 350 kcal

Equipment

• Bread Machine
• 2 Pizza Stones
• 2 Pizza Peels
• Food processor

Ingredients

  

1x2x3x

For the Bread Machine Pizza Dough:

• 1 cup water
• 1 tbsp. extra virgin olive oil
• 3 cups all purpose flour (360g)
• 1 tsp. each honey and salt
• 2 tsp. active dry yeast

For The Red Pepper Pesto Sauce:

• 1 red bell pepper
• ⅓ cup extra virgin olive oil
• 2 cups fresh basil leaves
• 2 cloves minced garlic
• 2 tbsp. pine nuts
• ½ cup Parmesan cheese
• ¼ tsp. each kosher salt and black pepper

For the Pizza Toppings:

• 3½ cups fresh mozzarella cheese, thinly sliced, and divided
• 4 red and yellow heirloom tomatoes

For the Garnishes:

• ¼ cup fresh basil leaves
• ½ cup finely grated Parmesan cheese
• ¼ tsp. crushed red pepper flakes
• 1 tbsp. pine nuts

Instructions

 

• Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
• While the dough is rising, make the red pepper pesto sauce: Begin by roasting the pepper: Preheat the oven to 350°F. Place the pepper on a baking sheet and bake it for one hour. Remove the skin and seeds and add it to the food processor along with the rest of the ingredients, except the oil. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is fully combined.
• Preheat the oven to 425 degrees, with two pizza stones inside of it.
• When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
• Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
• Garnish the pizzas with the pine nuts, the rest of the pesto, the Parmesan, red pepper flakes, and basil.

Nutrition

Calories: 350kcal

Keyword meatless

Tried this recipe?Let us know how it was!

Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 43 minutes mins

Course Main Course

Cuisine Italian

Servings 2 pizzas

Ingredients

  

1x2x3x

• 1 cup warm water (110 degrees)
• 1 tsp. honey
• 2¼ tsp. active dry yeast
• 3 cups bread flour
• 1 tsp. salt
• ¼ cup extra virgin olive oil

Instructions

 

• In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
• In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
• Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
• Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.

Keyword bread

Tried this recipe?Let us know how it was!