Pizza al pesto genovese

By January 19, 2010October 23rd, 2018No Comments

Italian pizza is known all over the world and the “margherita” one is particularly the most famous. The combination of simple ingredients as sauce, mozzarella di bufala, basil leaves on the dough is perhaps the greatest flavors you can try.

In Liguria, when you decide to have dinner in a pizzeria, you can find a surprise in the menù. Among the various different types of pizza, you can also decide to eat the one with pesto sauce. So this is a pleasant alternative to the classic pizza in “red”, here you can find the Pizza al pesto recipe.

Ingredients for the pizza dough:

500 gr flour,
300 gr water,
20 gr olive oil,
30 gr of brewer’s yeast,
10 gr sugar,
10 gr salt,

Preparation of the pizza dough:

Dissolve the brewer’s yeast and the sugar in a glass with some warm water. Mix its contents with the flour, adding the rest of the water, the olive oil and the salt. Knead until the dough becomes smooth and elastic. Then, let it rest for two hours in a cloth towel.

Ingredients and Preparation for pesto sauce:

Look at my recipe “Let’s start with the most popular: Pesto Sauce!”

Preparation for Pizza al Pesto:


Roll out pizza dough in a baking tin (previously oiled) and sprinkle it with pesto sauce and pieces of mozzarella di bufala.

Cook for about 30 minutes at 180 degrees and add a trickle of olive oil when pizza is cooked.

I hope you enjoyed this alternative to classic pizza in “red”. Pizza al pesto could also be interesting for vegetarian people


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