Description
Bold, flavorful parsley pesto pizza with an einkorn crust is crispy, cheesy, and fresh. This makes for a tasty, fresh option to enjoy on a night in at home.
Ingredients
Scale
For the Pesto:
- 1 bunch fresh parsley (about 2 cups lightly packed leaves)
- 1 cup pine nuts
- 1 cup shredded Pecorino cheese
- 3 cloves garlic, minced
- 1 cup olive oil, plus more as needed
- 1/4–1/2 teaspoon salt, or more to taste
For the Pizza:
- 1 einkorn pizza crust, rolled out very thin
- 1 cup grape tomatoes, halved
- 5 oz fresh mozzarella, sliced
- 2 cloves garlic, minced
- 1/4 tsp salt
Instructions
- Preheat oven to 425˚F and place pizza stone or baking sheet inside on the center rack.
- Remove parsley leaves from stems. Add leaves and pine nuts to a food processor. Pulse until well-combined. Add Pecorino cheese and garlic, and pulse again.
- While blending, add olive oil in a steady stream through the top opening of your machine. Add ¼ teaspoon salt and taste. Add more salt if desired. If needed, add more oil to reach desired consistency.
- Top crust with pesto as a base covering. Then arrange tomato halves, mozzarella slices, and garlic on top.
- Bake for 15-20 minutes, until the crust is lightly golden around the edges. You may wish to brown the cheese quickly under the broiler at the end. Season with salt and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Baked Goods
Keywords: einkorn, pesto, parsley, pine nut, mozzarella, tomato