Vegetarian Homemade Pesto Pizza

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Homemade pizza doesn’t have to have tomato sauce! In this week’s video, learn how to make a very versatile basil pesto sauce in this recipe for vegetarian homemade pesto pizza! Click ‘show more’ for links and ingredients….

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Pizza Dough Ingredients:
2 1/2 cups 00 flour (or bread flour)
1 cup warm water
1/3 cup olive oil
1 pack dry-active yeast
2 tsp sugar
2 tsp salt

Pizza Dough Recipe:
In the bowl of a mixer, stir together the water, yeast and sugar and let stand for 10 – 15 minutes.

Add the remaining ingredients and mix on low for roughly 5 minutes, until well combined and the dough moves as one ball. Remove the mixer attachment and cover the bowl with a towel for 24 hours.

After 24 hours, punch the dough and knead for 5 minutes on a floured surface until it begins to tighten, adding flour to prevent sticking. Then split into four equal pieces.

Lightly brush with olive oil and add to an oiled air-tight container. Store in fridge for at least 24 hours. If not used after 3 days, store remaining dough in freezer.

Before use, take dough out of fridge and let rest on the counter for a couple hours. (If frozen, completely thaw)

Ingredients (for the pesto):
2 cups basil
1/4 cup pine nuts
1/4 cup Parmesan, grated
1/2 cup olive oil
2 cloves garlic
1/2 lemon, zest & juice
1/2 tsp salt

2 tbsp pesto
1/4 cup ricotta
1/2 cup mozzarella
2 tbsp Parmesan, grated
2 tbsp pine nuts
4 slices Fresno chili
4 slices sun-dried tomato
1 tsp dried oregano
2 cloves garlic, minced

Other Ingredients:
corn meal

Pizzeria Pronto Stovetop Pizza Oven:


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Ahmed Halawa says:

Parmesan is not vegan, 100%. Therefore this is not a vegan or even vegeterian pizza. I am not even vegan.

Meera Khanna says:

Really good and easy..
The pesto sauce perfect…will be making this on Sunday.! 👍🏽

Jackie Cuba says:

Awesome video! Thanks for sharing your recipe. 😊

TheDalekProject says:

You need more subs, I’m sharing this! You need all the support

We Suck At Cooking says:

Great job. It's always a treat to watch you cook. Love the camera work too, especially the close ups of the cheese.

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