Homemade Pesto Pizza

Serves 4
For the pizza:


  • 1 16 oz tin of premade pizza dough
  • 8 oz pepperoni, sliced thin
  • 1 cup shredded mozzarella cheese

For the sauce:


  • Three tomatoes, diced
  • ¼ cup fire roasted green chile
  • 2 cloves of garlic, minced
  • 4 cup basil chopped
  • 1tsp sugar
  • ¼ cup olive oil

For the pesto:


  • 1 bunch of basil, picked
  • ¼ cup toasted pine nuts
  • ¼ cup green chile
  • ¼ cup grated parmesan
  • 5 cloves garlic
  • ¼ cup olive oil


For the sauce, heat the olive oil in a medium saucepan and add the garlic. Lightly color, then add the remaining ingredients. Cook on high heat stirring constantly until the tomatoes break down, approximately 10 minutes. Reduce the heat to low and cook slowly until sauce consistency. A good store-bought tomato sauce can be substituted, simply adding the green chile to the sauce.

For the pesto, combine all ingredients in a blender and blend until smooth.

Roll the dough out into a thin circle. Cover liberally with sauce, then cheese, then pepperoni. Bake in the oven according to the dough makers directions. When, cooked and the cheese is melted, remove from the oven and let cool for 5 minutes. Drizzle with the pesto sauce. Slice and serve.