Marzano Pesto Pizza

Monday, April 17th 2017, 1:25 pm
By: News On 6


  • 1 14oz. dough 
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons of pesto
  • 7 oz. of mozzarella - Andolini's uses a shredded/diced mozzarella, but small chunks of fresh mozzarella would work too
  • 1/2 cup of crushed San Marzano tomatoes (about 3 whole tomatoes, peeled)
  • 1 tablespoon of pecorino romano cheese


  1. Preheat your oven to 500 degrees and preheat a pizza stone in your oven, if you have one. Ideally, give the stone and oven 30 minutes to come fully to temperature before baking the pie. 
  2. In the meantime, push out your dough to form a 14” pizza crust. Place on a lightly oiled pan for easy transfer to the stone when it’s time to bake.
  3. Lightly drizzle the entire crust with the olive oil. Use your fingers or the back of a spoon to gently spread it over the dough.
  4. Spread the pesto over the olive oil, covering all of the crust except the edges with a thin even layer of pesto.
  5. Sprinkle the mozzarella evenly over the entire pizza and transfer pizza to hot stone.
  6. Bake until crust is golden brown and cheese is bubbly.
  7. Remove pizza from oven, and top with crushed tomatoes and a sprinkling of pecorino romano cheese.