Basillicious My Pesto Pizza Recipe A Slice of Italy - Food55

Ingredients

• 1 cup (240 ml) warm water (105-115°F / 40-46°C)
• 1 teaspoon (5 ml) sugar
• 2 ¼ teaspoons (7 g) active dry yeast (1 packet)
• 2 ½ cups (300 g) all-purpose flour, plus more for dusting
• 1 teaspoon (6 g) salt
• 2 tablespoons (30 ml) olive oil, plus more for greasing
• 2 cups (60 g) fresh basil leaves, packed
• ¼ cup (25 g) pine nuts
• 2 cloves garlic
• ½ cup (120 ml) olive oil
• ½ cup (50 g) grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 8 oz (225g) fresh mozzarella cheese, thinly sliced
• ½ cup (50g) sun-dried tomatoes, oil-packed, drained and chopped
• ¼ cup (30g) Kalamata olives, pitted and sliced (optional)
• Red pepper flakes (optional)
• Fresh basil leaves for garnish (optional)