This Roasted Red Pepper & Walnut Pesto Pizza is a Mediterranean dream baked on a crust. The roasted red pepper pesto base brings smoky sweetness, while Kalamata olives add a briny bite, and toasted walnuts give it crunch and nutty depth. It’s a bold, colorful pizza that feels gourmet but is surprisingly simple to make at home.
Perfect for pizza night when you want to step beyond the ordinary, this recipe combines the earthy richness of walnuts with the tang of roasted red peppers and the unmistakable savoriness of olives. The flavors work together in harmony, making each bite layered, vibrant, and unforgettable.
Equipment
- Food processor
Ingredients
- 1 ball pizza dough about 10–12 oz
- 2 roasted red peppers jarred or homemade, drained
- 1/2 cup toasted walnuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes optional, for spice
- Salt & black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup Kalamata olives pitted & sliced
- 2 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone inside. Let it heat for at least 30 minutes.
- In a food processor, combine roasted red peppers, toasted walnuts, garlic, Parmesan cheese, lemon juice, and olive oil. Blend until smooth. Season with salt, pepper, and red pepper flakes if using.
- Roll out the pizza dough on a lightly floured surface until about 12 inches in diameter.
- Transfer the dough to a floured pizza peel or parchment paper.
- Spread a generous layer of the red pepper & walnut pesto evenly over the dough, leaving a small border for the crust.
- Sprinkle mozzarella cheese over the pesto base.
- Evenly scatter Kalamata olives across the pizza.
- Bake on the hot pizza stone for 10–12 minutes, until the crust is golden brown and the cheese is melted and bubbling.
- Remove from the oven and sprinkle with fresh parsley.
- Slice and serve immediately.
Notes
- Swap walnuts for almonds or pecans if desired.
- Add goat cheese crumbles for a tangier flavor profile.
- For a vegan option, omit Parmesan or replace with nutritional yeast.
- This pesto can be made ahead and stored in the fridge for up to 5 days.
FAQ ?
Q1: Can I use store-bought roasted red peppers?
Yes! Jarred roasted red peppers work perfectly and save time. Just drain them well before blending.
Q2: How do I toast walnuts for this recipe?
Spread walnuts on a baking sheet and toast in a 350°F oven for 7–8 minutes, or until fragrant. Cool before blending.
Q3: Can this pizza be made vegan?
Absolutely. Skip the Parmesan or use nutritional yeast, and swap mozzarella with a plant-based cheese.
Q4: What’s the best way to reheat this pizza?
Reheat slices in a 400°F oven for 5–6 minutes to keep the crust crispy. Avoid microwaving, which makes the crust soggy.
Q5: Can I freeze the pesto?
Yes, red pepper & walnut pesto freezes well. Store in a freezer-safe container for up to 2 months.
