Neapolitan-Style Margherita Pizza with Homemade Basil Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Neapolitan pizza topped with fresh mozzarella, rich tomato sauce, and a vibrant homemade basil pesto drizzle. This italian-inspired pizza 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.

★ 4.3 (10 ratings) Prep: 25 min Cook: 9 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Neapolitan-Style Margherita Pizza with Homemade Basil Pesto take to make?

Total time is about 34 minutes (25 min prep + 9 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Neapolitan-Style Margherita Pizza with Homemade Basil Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 00 flour from drying out.

Can I substitute ingredients in Neapolitan-Style Margherita Pizza with Homemade Basil Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Neapolitan-Style Margherita Pizza with Homemade Basil Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Neapolitan-Style Margherita Pizza with Homemade Basil Pesto?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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