Pesto Pizza with Olives, Feta, and Sundried Tomatoes
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This Pesto Pizza with Olives, Feta and Sundried Tomatoes is fresh, bright, and delicious!
In my opinion, the best pizza can be found in and around Napoli (Naples) which is the birthplace of Neopolitan style pizza. Neopolitan pizza is characterized by an extremely thin base and a soft pillowy crust. Traditionally they are baked in an extremely hot wood burning oven in mere minutes. I was lucky enough to try authentic Neapolitan pizza in Sorrento, on the Amalfi coast of Italy. It was an amazing experience and I can’t recommend it enough.
Although proper Neapolitan pizza can’t be perfectly replicated without a full wood burning pizza oven, this recipe will help you get quite close.
Pesto is a raw sauce that combines cheese, herbs, nuts, and garlic. It’s incredibly versatile, and allows for endless variations and combinations. A traditional pesto is made with Parmesan, Basil, Pine Nuts, garlic, and Extra Virgin Olive Oil, but you can always switch it up once you get the hang of the basic technique.
This Pesto Pizza with Olives, Feta, and Sundried Tomatoes is perfection. The toasted nuttiness of the cashews compliments the creaminess of the grated parmesan and the herby brightness of the basil, while a good quality olive oil ties it all together. This delicious sauce is perfectly complimented by salty feta, briny olives, and bright sundried tomatoes. Finally, the flavour and chew from the cold fermented dough is perfectly finished by a quick bake on a very high heat. I promise that if you try this pizza recipe, it will become a favourite of yours as well.
TOTAL TIME
- Preparation Time – 20 minutes plus 3 days cold ferment
- Cooking Time – 1 minute in a pizza oven, 7 minutes in a traditional oven
- Total Time – 3 days 21 minutes
INGREDIENTS FOR PESTO PIZZA WITH OLIVES
All the ingredients for this pizza are easy to source from any local grocer.
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cup Water
Pesto
- 2/3 cup Raw cashew nuts
- 2 cups Baby spinach
- 1 cup Fresh basil
- 2 cloves Garlic
- 1/4 tsp Kosher salt
- 1 tsp Chili flakes (optional)
- 1/2 cup Parmesan
- 1/2 cup Extra virgin olive oil
Pesto Pizza
- 5 Olives, sliced
- 1 tbsp Feta, crumbled
- 2 Sundried tomatoes, sliced
WHAT IS 00 FLOUR?
00 Flour is much more finely milled than regular flour. Because of its composition, it results in the much chewier pizza crust characteristic of Neapolitan pizza.
CAN I MAKE THIS WITHOUT A PIZZA OVEN?
Yes. The result will not be the same as if you make it with an open flame, but you will still have a tasty pizza.
DO I HAVE TO USE A PIZZA STONE?
If you don’t have a pizza stone you could just use a pan in your regular oven. However I would strongly recommend using one if you are not using a pizza oven. Pizza stones simulate the base of a pizza oven.
WHAT IS NEAPOLITAN STYLE PIZZA?
Neapolitan pizza originated in Napoli and characterized by a thin soft base, and a chewy crust. Because it is so thin, you can’t overload your toppings.
CAN I SPEED UP THE 72 HOUR COLD FERMENT?
You can quicken the fermentation process by leaving your dough to rise covered at room temperature until doubled in size, instead of refrigerating it for 72 hours. When dough ferments the yeast eats the sugar in the dough, resulting in a tangy flavour and good chew. By refrigerating and cold fermenting the dough, that process is slowed thereby allowing more time to develop flavour and chew before the yeast eats all the sugar and begins to turn to alcohol. If possible I strongly recommend allowing your dough to cold ferment for at least 24 hours.
CAN I FREEZE THE PIZZA DOUGH?
If you want to freeze your pizza dough, put it in the freezer before fermenting it in the fridge. Make sure to defrost it in the fridge overnight and then leave it on the counter for two hours before using.
IS IT POSSIBLE TO OVERPROOF MY DOUGH?
Yes. The ideal window of time to cold ferment your dough is between 24 and 72 hours. After 72 hours, the yeast will eat up all the sugar in the dough an start turning it into alcohol which will change the taste.
INGREDIENT SUBSTITUTIONS
CAN I USE REGULAR ALL PURPOSE FLOUR FOR MY PIZZA DOUGH?
If you don’t have access to 00 flour you can substitute regular all purpose flour instead. The dough may not be quite as tender, but it should still have a nice flavour and chew.
CAN I USE A DIFFERENT KIND OF CHEESE ON THE PIZZA?
I find that feta perfectly compliments the pesto on this pizza, but if you’d prefer to use something different both goat cheese and fresh mozzarella would also be delicious.
CAN I USE FRESH TOMATOES INSTEAD OF SUNDRIED?
Sun dried tomatoes are exactly what the name implies: tomatoes with the majority of their water content drawn out after an extended time drying in the sun. With the reduced water content, the flavour of these delicious tomatoes intensifies and is concentrated.
I use sundried tomatoes that have been packed in olive oil in this recipe, but you can also buy them dry. You could use fresh if you want, but they would add additional water content, and the taste would not be as delicious.
EQUIPMENT FOR PESTO PIZZA WITH OLIVES, FETA, AND SUNDRIED TOMATOES
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Below is a list of the main equipment/kitchen tools needed to make Pesto Pizza with Olives:
- Kitchen Aid Food Processor – I use my Kitchen Aid Food Processor whenever I need to to finely chop and puree vegetables or a sauce. It works beautifully to chop the ingredients of this pesto.
- Large Bowl
- Cellophane
- Resealable Bags
- Tea Towel
- Measuring Cup – I love this measuring cup. When mine eventually broke, I immediately replaced it. I have it in every size. I love that it’s dishwasher save, light, and the measurements can be read from both over head, and the side.
- Bench Scraper
- Pizza Oven or Regular Oven – I make pizzas in my Gozney Roccbox, but many friends highly recommend their Ooni Pizza Oven which is extremely similar. I researched both ovens extensively before making my final purchase. Both ovens heat to temperatures much higher than a traditional oven or barbeque, and envelope your pizza in an open flame which ensures a more traditional quick bake.
- Pizza Stone, optional – Prior to purchasing a pizza oven, I always made my pizza on a stone in either my barbeque or traditional oven. The stone base helps to simulate the floor of a pizza oven while baking.
- Heavy Bottomed Pan
- Wooden Spoon
COOKING DIRECTIONS
Although this recipe requires a significant amount of advanced prep to get great dough, once you’re ready to cook it will come together quickly. Following a few simple tips will help you make an amazing Pesto Pizza with Feta, Olives, and Sundried Tomatoes.
- Use 00 Flour for your dough and prepare it in advance.
- Use good quality olive oil and fresh greens for your pesto.
- Flour your board when working with your dough to prevent sticking.
MAKE AHEAD STORAGE
The pesto can be made in advance and stored for up to four days. The dough can also be made in advance and frozen until you are ready to use it.
I wouldn’t recommend saving this delicious pizza to eat later. However if you must, I suggest reheating it on a hot pan and not in the microwave.
FINISHED DISH
Enjoy this amazing Pesto Pizza with Olives, Feta, and Sundried Tomatoes!
OTHER PIZZA DISHES
Crimini, Shiitake and Oyster Mushroom pizza
OTHER PESTO DISHES
This recipe creates a lot of Pesto sauce! Each of the following dishes would be a perfect use for all that leftover Pesto!
Flavourful Pancetta Pesto Pasta
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Pin the image below if you would like to make this recipe later!
Pesto Pizza with Olives, Feta, and Sundried Tomatoes
Equipment
- Large Bowl
- Cellophane
- Resealable bags
- Tea towel
- Measuring cup
- Bench scraper
- Pizza oven or regular oven
- Pizza stone, optional
- Food Processor
Ingredients
Pizza Dough
- 2 tsp Active Dry Yeast
- 4 1/2 cups 00 Flour
- 2 tsp Kosher salt
- 2 tbsp Extra Virgin Olive Oil
- 1 3/4 cup Water
Pesto
- 2/3 cup Raw cashew nuts
- 2 cups Baby spinach
- 1 cup Fresh basil
- 2 cloves Garlic
- 1/4 tsp Kosher salt
- 1 tsp Chili flakes optional
- 1/2 cup Parmesan
- 1/2 cup Extra virgin olive oil
Pesto Pizza
- 5 Olives sliced
- 1 tbsp Feta crumbled
- 2 Sundried tomatoes sliced
Instructions
Pizza Dough
- Pour the water into a measuring cup, add the yeast, and leave it until it's bloomed and formed a creamy frothy head, about 10 minutes.
- Add the flour, salt and olive oil to a bowl and pour in the yeast.
- Mix until it comes together into a dough, about 5 minutes. It will not be smooth.
- Dust a large surface with flour and turn the dough onto it.
- Kneed the dough by pressing the heels of your hands into the surface, pushing it away, then folding it and pulling it back. Rotate each time you kneed. Continue until the dough is smooth, 5 minutes.
- Cut the dough into 4 pieces using the bench scraper, and wrap each piece in a separate ziploc bag and place it in the fridge.
- Leave the dough in the fridge for 36 hours.
- Remove the dough from the fridge 2 hours before you plan to use it.
- Roll it into a tight ball and place it on a floured surface. Flour the top of the balls, and cover with cellophane and then a tea towel and put in a warm place.
Pesto
- Toast the cashews on medium heat for 2 minutes until lightly browned.
- Place them in the food processor and pulse until they are finely ground into a paste.
- Add the spinach and basil to the food processor and pulse until minced.
- Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
- Slowly stream the olive oil into the food processor while pulsing to combine.
Pesto Pizza
- Preheat your pizza oven to 700 F or oven to 500 F.
- If you're using an oven and have a pizza peel, place it in the oven now.
- Place your pizza peel into the fridge.
- To form the pizza, press down with your fingers into the center of the dough ball
- Flip and do the same thing on the other side.
- Gently pass the dough back and forth about 6 times between the palms of your hands, letting it stretch as you do so.
- Place the dough back onto the board and using your fingers again stretch the dough by pressing from the center outwards, leaving an edge to form the crust.
- Place a few tablespoons of pesto into the center of your dough ball and spread.
- Place your pizza peel onto the work surface and gently pull your pizza onto it.
- Gently stretch the pizza by pulling it from underneath.
- Spread the olive and sundried tomato slices and the crumbled feta onto the pizza.
- Place your pizza in the oven and turn as soon as the dough firms. Bake for 1 minute in a pizza oven or 7 minutes in a regular oven.
My basil is almost ready to harvest and this is the first thing I am making with it! This pizza looks incredible.
Pesto pizza is one of my hubby and daughter’s favorite. Sounds so delicious and very tasty. Can’t wait to make this soon!
We love different pizzas and this one didn’t disappoint. Thanks for a delicious dinner.
This is one fresh and fabulous pizza! I love the olives on it!
I love pesto pizza, especially with olives and sun-dried tomatoes!! I will be saving this recipe for a summer treat!
Can’t wait to try this. We are making lots of pizzas in our pizza oven this summer.
This made me really hungry!
Pesto pizza looks delicous with olives.
What a beautiful pizza, delicious flavors. I never had pesto on pizza before. Now that I’ve seen your recipe, I think I’ll give it a try. Can’t wait.