Neapolitan-Style Margherita Pizza with Homemade Basil Pesto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Neapolitan pizza topped with fresh mozzarella, rich tomato sauce, and a vibrant homemade basil pesto drizzle. This Italian-inspired pizza recipe, ready in about 34 minutes, pairs 00 flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 9 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, dissolve 1 tsp active dry yeast in 180 ml warm water and let activate for 10 minutes until bubbly. Add 300 g 00 flour, 1 tsp salt, and 2 tbsp extra virgin olive oil, then knead for 10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
  2. Step 2: Meanwhile, prepare the basil pesto by blending 15 g fresh basil leaves, 20 g pine nuts, 1 clove garlic, 30 g grated Parmesan cheese, 2 tbsp olive oil, 1 tsp lemon juice, and salt and black pepper to taste until smooth and vibrant.
  3. Step 3: Preheat oven to 500°F (260°C) with a pizza stone inside. Roll dough out to a 12-inch circle on a floured surface.
  4. Step 4: Spread 120 g crushed San Marzano tomatoes evenly over the dough, then lay 125 g fresh mozzarella slices on top.
  5. Step 5: Bake the pizza on the stone for 7-9 minutes until the crust is blistered and cheese melted.
  6. Step 6: Remove from oven and immediately drizzle with 2 tbsp homemade basil pesto before slicing and serving.

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