Topping recipe

Pesto Pie

Pesto alla Genovese, Fresh whole-milk mozzarella, Cherry tomatoes, halved. Scaled for 1 pie.

1 piePizza Tonda12"Pesto alla Genovese

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

Pesto alla Genovese

¼ cup60 g

Cheese

Fresh whole-milk mozzarella

about 3 oz, torn80 g

Toppings

Cherry tomatoes, halved

about 6 tomatoes50 g

Pine nuts (toasted)

1 Tbsp5 g

Fresh basil leavesAdd after bake

6–8 leaves2 g

Make the sauce

Scaled for 1 pie · 1 batch · Sauce recipe →

Pulse basil, pine nuts, garlic, and salt in a food processor until coarsely chopped. With motor running, stream in olive oil until just emulsified — do not over-process or the basil will oxidize. Pulse in cheeses. Use within 2 hr or top with a thin layer of oil and refrigerate up to 3 days.

Fresh basil leaves, packed

50 g

Extra-virgin olive oil

80 g

Pine nuts, lightly toasted

20 g

Parmigiano-Reggiano, finely grated

20 g

Pecorino Romano, finely gratedOptional

10 g

Garlic clove, peeledAbout 2 cloves

6 g

Fine sea salt

2 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the pesto very thin. Too thick and it scorches under the heat.
BeforeAdd the torn mozzarella, then the tomato halves cut-side up so they roast rather than steam.
AfterScatter the toasted pine nuts and torn basil once it's out.

Shopping list

For 1 pie

Fresh basil leaves, packed50 g

Extra-virgin olive oil80 g

Pine nuts, lightly toasted20 g

Parmigiano-Reggiano, finely grated20 g

Pecorino Romano, finely grated10 g

Garlic clove, peeled6 g

Fine sea salt2 g

Fresh whole-milk mozzarella80 g

Cherry tomatoes, halved50 g

Pine nuts5 g

Fresh basil leaves2 g

Pair with

Make a Pizza Tonda dough to match. The calculator opens with Pizza Tonda pre-selected — pick portions and timing next.

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