Pizza with Onion and Pesto


  • 1 Large bunch basil
  • 2 Cloves of garlic
  • Salt
  • 2 Tablespoons pine nuts
  • 4 Tablespoon freshly grated Parmesan cheese
  • 1/2 Cup (120 ml) extra-virgin olive oil
  • 1 Cup (250 g) diced canned tomatoes, with juice
  • Salt
  • 1-2 Small white onions, freshly sliced



  1. Chop the basil and garlic with a pinch of salt in a food processor
  2. Add pine nuts and Parmesan and chop until smooth
  3. Stir in oil

The pesto should be smooth and dense

Pizza Topping:

  1. Preheat oven to 450F
  2. Stretch out doughball as per instructions on bag
  3. Spread tomatoes evenly over dough, leaving 1/2 inch (1 – cm) border all around
  4. Top with onions and season with salt
  5. Bake for 10-15 minutes, until the crust is crisp and golden brown, and the onions are tender and cooked
  6. Dot with pesto
  7. Serve hot and enjoy!!

Oven time and temperatures may vary, these are only guidelines

**This recipe will make 1 cup (250 ml) of pesto, which is enough for two pizzas!! If you are only making one pizza, the remaining pesto can be stored in the refrigerator for 2 – 3 days.  Serve on pasta or smear over freshly baked bread or focaccia!**

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