clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of white square plates topped with pizza slices with green sauce, grape tomatoes, and melted whited cheese on a dark blue surface.

Parsley Pesto Pizza with an Einkorn Crust

  • Author: Meghan Yager
  • Total Time: 35 minutes
  • Yield: 1 9-inch pizza 1x


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.



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
  • 1/41/2 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


  1. Preheat oven to 425˚F and place pizza stone or baking sheet inside on the center rack.
  2. 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.
  3. 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. 
  4. Top crust with pesto as a base covering. Then arrange tomato halves, mozzarella slices, and garlic on top. 
  5. 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