Pass Attack Pesto Pizza

This pesto pizza strips things down to four ingredients and lets each one shine. Basil pesto replaces tomato sauce entirely, Romano cheese brings a sharp, salty bite that’s bolder than mozzarella, and pine nuts toast up in the oven and add a buttery crunch across the top.

Spooning off the excess oil from the pesto before spreading it is a small step that makes a big difference. Too much oil and the crust gets soggy; just enough and you get that concentrated basil-garlic flavor without the grease.

Spread the cheese all the way to the edges. Romano browns beautifully at high heat and those crispy cheese edges along the crust are some of the best bites on the whole pizza.

Pro Tips

• Use a pre-heated pizza stone or flip a baking sheet upside down and preheat it. Direct contact with a screaming hot surface gives you a crispier bottom.
• Watch the pine nuts closely. They go from golden to burnt in about 60 seconds at this temperature.
• Let the pizza rest for 2-3 minutes before cutting so the cheese sets slightly and the toppings don’t slide off.

Variations

• Swap pine nuts for slivered almonds or chopped walnuts for a different nutty flavor.
• Add sliced cherry tomatoes or roasted red peppers after baking for freshness and color.
• Top with arugula tossed in lemon juice right out of the oven for a peppery contrast.