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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

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
  • 1/41/2 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

Instructions

  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