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Pesto Pizza
Cookie and Kate · cookieandkate.com · 2025 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
369g
Dough weight
109g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese mozzarellaciliegine mini fresh mozzarella balls or large fresh mozzarella balls or shredded part-skim mozzarella12 oz · 340.2g
- sauce tomato10 cherry or grape tomatoes—
- cheese otherOptional garnishes: Reserved fresh basil—
- cheese other¼ cup grated Parmesan cheese0.25 cup · 28.3g
- salt¾—
- oil½ cup extra-virgin olive oil0.5 cup · 109g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 batch Easiest Whole Wheat Pizza Dough or 1 pound store-bought pizza dough1 lb · 453.6g
- post bakepacked fresh basil leaves2 cup · 85.1g
- over cheese⅓ cup raw pine nuts0.333 cup · 66.6g
- over cheeselemon juice1 tbsp · 12.5g
- over cheese2 cloves garlic