Servings: 4 People
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.
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