A weeknight pizza built on store-bought dough with hemp pesto, fresh mozzarella, and a hemp hearts finish that adds nuttiness against the cheese.
Hemp Pesto Pizza
Yields 1 large pizza (4 servings). Prep 15 minutes. Bake 12 minutes.
Ingredients
- 1 ball (500 g) pizza dough, room temperature
- 1/2 cup hemp pesto (see Hemp Hearts Pesto)
- 200 g fresh mozzarella, torn into pieces
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, sliced thin
- 2 tablespoons hemp hearts
- Olive oil, flaky salt, fresh basil, red pepper flakes
- Optional: prosciutto, arugula, or grilled chicken
Method
- Heat oven to 260°C with a pizza stone or steel inside (or use the back of a sheet pan). Let it preheat 45 minutes.
- Stretch dough on a piece of parchment paper to a 35 cm round. Brush edges with olive oil.
- Spread pesto in a thin layer. Top with mozzarella, tomatoes, and onion.
- Slide pizza on parchment onto the hot stone. Bake 10-12 minutes until crust is deeply browned at the edges and cheese is bubbling.
- Remove. Top with hemp hearts, basil, flaky salt, and pepper flakes. Add arugula if using.