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Fine herb pesto pizza


Herb Pesto Sauce

  • 1 1/2 cups loosely packed fine herbs, such as chives, basil, tarragon, parsley, chervil, and/or dill
  • 1/2 cup loosely packed spinach or arugula
  • 1/4 cup (20 g) finely grated Parmigiano-Reggiano cheese
  • 1/4 cup (35 g) roughly chopped nuts, such as pine nuts, pistachios, or walnuts
  • 2 garlic cloves, smashed
  • 1/2 lemon, zested and juiced
  • 4–6 tablespoons extra virgin olive oil, plus a bit more for storage
  • Kosher salt and black pepper


  • 1 ball store bought pizza dough
  • 2 large tomatoes
  • 2 peaches or nectarines
  • 1 corn cob
  • 1 garlic clove, thinly sliced
  • 1 tablespoon olive oil
  • Kosher salt and black pepper
  • 1 tablespoon cornmeal (optional)
  • 1/2 cup (125 ml) prepared pesto
  • 1 ball burrata or fresh mozzarella
  • Fresh herbs, for garnish


Herb Pesto Sauce

  1. Add the herbs, spinach or arugula, Parmigiano-Reggiano, nuts, garlic, lemon zest, and lemon juice to a food processor and pulse a few times to roughly chop.
  2. Add in four tablespoons of oil and blend until smooth, adding more oil if needed to reach a saucy consistency. Season to taste with salt and pepper.
  3. Transfer the pesto to a resealable container or jar, cover it with a thin layer of olive oil, and store it in the fridge for up to one week or in the freezer for up to three months. 


  1. If time allows, place the pizza dough on the counter, covered, for 30 minutes to come up to room temperature. This will make it easier to work with.
  2. Move your oven rack to the lowest position and heat it to 500º F.
  3. Prepare the toppings. Core the tomatoes, remove the stones from the peaches and cut them into half-an-inch thick slices. Remove the corn kernels from the cob by placing it on one end on a kitchen towel and running a sharp knife down the sides. Transfer the tomatoes, peaches, and corn to a bowl along with the garlic and olive oil and season with salt and pepper. Gently toss to combine and evenly coat with oil.
  4. Set out a large sheet pan and scatter with the cornmeal, if using. If not, drizzle with a bit of olive oil to thinly coat the bottom of the pan. Stretch out the dough into a large round-ish shape that is approximately 14 to 16 inches in diameter and place it onto the prepared pan. Spread the pesto onto the dough, leaving a bit of a crust. Scatter the tomato, peach, and corn mixture onto the pizza, leaving any extra liquid behind, then gently tear the cheese overtop.
  5. Season with a little salt and pepper and bake on the bottom rack of your oven for 12 to 15 minutes or until the crust is crisp and the toppings are tender.
  6. Serve scattered with fresh herbs. Enjoy! 

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