This wholesome and flavorsome whole wheat pesto pizza promises an experience of refreshing zest layered with rich, gooey mozzarella. The unique inclusion of preserved lemon and arugula enhances the overall taste, making it a feast for the taste buds.
In this recipe, preserved lemon is used which might not be commonly found in every household. It is a unique ingredient that adds a touch of tangy freshness to the pizza. Preserved lemons are lemons that have been pickled in salt and their own juices. It's a popular ingredient in Moroccan and Middle Eastern cooking. If you can't find it at a supermarket, you can either skip it or substitute with lemon zest.
Ingredients for Whole Wheat Pesto Pizza
Pizza dough: It is the base for any pizza. Here, we use whole wheat pizza dough which is more nutritious and gives a nice, earthy flavor.
Olive oil: Used to grease the pan and brush the dough, it gives a crispy finish to the crust.
Pesto sauce: It is the heart of this pizza, providing a burst of fresh, herby flavor.
Preserved lemon: Adds a tangy, unique flavor to the pizza.
Mozzarella cheese: Gives the pizza its signature gooey and cheesy taste.
Baby arugula: Provides a peppery bite and adds a layer of freshness to the pizza.
Parmesan cheese: Adds a sharp, salty flavor that balances the other ingredients.
Lemon: A squeeze of fresh lemon juice adds a touch of acidity to cut through the richness.
Red pepper flakes: For those who want an extra kick of spiciness.
Black pepper: Adds a slight spiciness and depth of flavor.
One reader, Andy Hawk says:
This whole wheat pesto pizza recipe is a game-changer! The combination of the whole wheat crust, flavorful pesto, and gooey mozzarella is simply divine. The addition of arugula and lemon gives it a refreshing twist. It's a healthier alternative that doesn't compromise on taste. I highly recommend trying it!
Key Techniques for Making Whole Wheat Pesto Pizza
Prepare the pizza dough: Mix the ingredients for the dough and knead until smooth, then let it rest for 6 to 18 hours.
Preheat the oven: Heat the oven to 500 degrees F.
Spread the dough in the skillet: Gently spread the dough in the greased skillet, ensuring it covers the surface and sides evenly.
Top the dough with sauce: Spread the pesto sauce evenly over the dough.
Sprinkle preserved lemon or lemon salt: Add chopped preserved lemon or lemon salt around the edges of the pizza.
Top with mozzarella: Sprinkle half of the grated mozzarella over the pizza.
Bake the pizza: Place the skillet in the preheated oven and bake for about 10 minutes until the cheese is bubbling.
Top with arugula and parmesan: After removing from the oven, top the pizza with arugula, fresh parmesan shavings, and a sprinkle of lemon juice.
Slice and serve: Let the pizza rest for a few minutes, then slice and serve with red pepper flakes and black pepper on the side.
How To Make Whole Wheat Pesto Pizza
Make a healthy, Whole Wheat Pesto Pizza with this scrumptious recipe of ours! Top with parmesan cheese and fresh arugula greens for a more Italian flavor.
Serves:
Ingredients
- 1batchpizza dougheasy whole wheat
- 2tbspolive oil
- ⅔cuppesto sauceor basil pesto, arugula pesto, or red sauce
- preserved lemonfinely chopped, or sprinkling of lemon salt (optional)
- ½lblow-moisture mozzarella cheeselow-moisture, grated
- 5ozbaby arugulaseveral cups worth, or one whole clamshell container
- 1blockParmesan cheesefor shaving
- 1lemonsliced in half
- Red pepper flakes
- Black pepperfreshly ground
Instructions
-
Prepare the pizza dough 6 to 18 hours in advance and let it rest.
-
Preheat the oven to 500 degrees F. Grease a 12-inch cast-iron skillet with olive oil.
-
Lightly dust your hands with flour and fold the dough over a few times, then divide the dough in half.
-
Place one half of the dough in the skillet and gently spread it out over the surface of the pan and up the sides. Try not to break the dough, but spread it out as evenly and thinly as possible. Brush on some olive oil.
-
Top the dough with half of your sauce, spread evenly.
-
Sprinkle chopped preserved lemon or lemon salt around the edges, if using. Top with half of your grated mozzarella.
-
Bake for 10 minutes or so, until the cheese is bubbling on top.
-
Remove from the oven and transfer to a cutting board using a big spatula. Give it a few minutes to rest, then top with arugula, fresh parmesan shavings, and big sprinkle of lemon juice.
-
Slice and serve with red pepper flakes and black pepper on the side.
Recipe Notes
For the pizza dough, feel free to substitute white whole wheat flour or whole wheat pastry flour for the whole wheat flour and/or whole wheat pastry flour for the all-purpose flour.
Nutrition
- Calories: 293.87kcal
- Fat: 19.55g
- Saturated Fat: 6.68g
- Monounsaturated Fat: 4.96g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 18.38g
- Fiber: 1.72g
- Sugar: 1.10g
- Protein: 11.60g
- Cholesterol: 29.42mg
- Sodium: 656.48mg
- Calcium: 296.77mg
- Potassium: 135.73mg
- Iron: 1.85mg
- Vitamin A: 84.43µg
- Vitamin C: 6.50mg
Crucial Technique Tip for Perfect Pesto Pizza
When spreading the pizza dough in the skillet, it's important to be gentle to avoid tearing it. If a tear does occur, don't worry. Simply pinch the dough together to seal it. This will ensure your pizza has a consistent thickness and cooks evenly. Additionally, when topping the pizza with arugula and parmesan after baking, allow the pizza to cool slightly. This will prevent the greens from wilting too much and the cheese from melting, preserving their fresh flavors and textures.
Time-Saving Tips for Making Pesto Pizza
Prep ahead: Make the pizza dough and pesto sauce in advance and store them in the refrigerator. This will save time on the day of making the pizza.
Use store-bought dough: If you're short on time, consider using store-bought whole wheat pizza dough instead of making it from scratch.
Pre-shredded cheese: Opt for pre-shredded mozzarella cheese to save time on grating and preparation.
Multi-task: While the pizza is baking, prepare the toppings and garnishes to maximize efficiency in the kitchen.
Invest in a pizza stone: Using a pizza stone can help speed up the baking process and create a crispy crust.
Batch cooking: Make a larger batch of pesto sauce and freeze the extra for future use, saving time on preparation for the next pizza night.
Prep station: Set up a designated pizza prep station with all the ingredients and tools to streamline the assembly process.
Quick clean-up: Clean as you go to minimize post-cooking tidying, making the overall process more efficient.
Kitchen organization: Keep commonly used ingredients like olive oil, spices, and flour easily accessible to expedite the cooking process.
Efficient slicing: Use a sharp pizza cutter or kitchen shears for quick and precise slicing, saving time during serving.
Substitute Ingredients For Whole Wheat Pesto Pizza Recipe
whole wheat pizza dough - Substitute with gluten-free pizza dough: This substitution is perfect for those who are gluten intolerant or following a gluten-free diet.
pesto sauce - Substitute with sun-dried tomato pesto: This substitution will add a different flavor profile to the pizza, giving it a slightly tangy and sweet taste.
preserved lemon - Substitute with lemon zest: Lemon zest can provide a similar citrusy flavor and aroma to the dish without the preserved lemon's intense saltiness.
low-moisture mozzarella cheese - Substitute with vegan mozzarella cheese: This substitution is suitable for those following a vegan or dairy-free diet.
baby arugula - Substitute with baby spinach: Baby spinach can provide a similar mild, slightly peppery flavor and tender texture to the pizza.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast can provide a similar umami, cheesy flavor to the dish and is a great option for those following a vegan or dairy-free diet.
lemon - Substitute with white wine vinegar: White wine vinegar can provide a similar level of acidity and tanginess to the dish.
red pepper flakes - Substitute with smoked paprika: Smoked paprika can provide a similar level of heat and a smoky flavor to the dish.
Presentation Tips for a Delightful Pesto Pizza
Elevate the pizza dough: Prepare the pizza dough 6 to 18 hours in advance and let it rest. This allows the flavors to develop and the dough to ferment, resulting in a more complex and delicious crust.
Enhance the flavors with pesto sauce: Use a high-quality pesto sauce to add a burst of fresh, herbaceous flavor to the pizza. The vibrant green color of the pesto will also add visual appeal to the dish.
Incorporate preserved lemon: Sprinkle chopped preserved lemon or lemon salt around the edges of the pizza before baking. The preserved lemon adds a unique and tangy flavor that will surprise and delight the palate.
Perfect the cheese topping: Use low-moisture mozzarella cheese for a creamy and gooey texture. Grate the cheese evenly to ensure a consistent melt and coverage across the pizza.
Add a pop of freshness with arugula: After baking, top the pizza with a generous handful of baby arugula. The peppery and slightly bitter flavor of the arugula will provide a refreshing contrast to the richness of the cheese and pesto.
Finish with a flourish of parmesan: Shave fresh parmesan cheese over the pizza for a bold and nutty flavor. The parmesan adds depth and complexity to the dish, elevating it to a gourmet level.
Brighten with lemon: Squeeze fresh lemon juice over the pizza just before serving. The acidity of the lemon will brighten the flavors and add a zesty, citrusy note to the dish.
Present with a touch of heat: Serve the pizza with red pepper flakes and black pepper on the side, allowing guests to customize the level of spiciness to their preference.
Essential Tools for Making Pesto Pizza at Home
- Pizza dough: A homemade or store-bought dough used as the base for the pizza.
- Olive oil: Used for greasing the skillet and brushing over the pizza dough.
- Cast-iron skillet: A heavy-duty pan used for baking the pizza in the oven.
- Grater: Used to grate the mozzarella and parmesan cheese.
- Cutting board: Used for slicing and serving the pizza.
- Big spatula: Used for transferring the pizza from the skillet to the cutting board.
- Food processor: Used for making the pesto sauce.
- Mixing bowl: Used for mixing and folding the pizza dough.
- Lemon squeezer: Used for juicing the lemon over the pizza.
- Oven: Used for baking the pizza at a high temperature.
Storing and Freezing Homemade Pesto Pizza
To store leftover whole wheat pesto pizza, allow it to cool completely to room temperature before placing it in an airtight container or wrapping it tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
For best results, reheat refrigerated pizza in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through and the crust is crispy. Alternatively, you can reheat individual slices in a skillet over medium heat or in the microwave for 30-60 seconds.
To freeze whole wheat pesto pizza, follow these steps:
- Allow the pizza to cool completely to room temperature.
- Place the pizza on a baking sheet lined with parchment paper and freeze until solid, about 2-3 hours.
- Once frozen, wrap the pizza tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable freezer bag. Label with the date and contents.
- Freeze for up to 2-3 months for optimal quality and flavor.
To reheat frozen pizza:
- Preheat your oven to 375°F (190°C).
- Remove the pizza from the freezer and unwrap it.
- Place the frozen pizza directly on the oven rack or on a baking sheet.
- Bake for 15-20 minutes, or until the pizza is heated through and the crust is crispy.
Note that freezing and reheating may slightly affect the texture of the pizza crust and toppings, but it will still be delicious and satisfying.
How To Reheat Leftover Pesto Pizza
Preheat your oven to 350°F (175°C). Place the leftover pizza slices on a baking sheet lined with parchment paper or aluminum foil. Bake for about 10 minutes, or until the crust is crispy and the cheese is melted. This method helps restore the crispiness of the crust while evenly heating the toppings.
If you prefer a softer crust, place the pizza slices in a microwave-safe dish and cover them with a damp paper towel. Microwave on high for 30-45 seconds, or until the pizza is heated through. The damp paper towel will help prevent the crust from becoming too dry or tough.
For a crispy crust without using an oven, heat a non-stick skillet or cast-iron pan over medium heat. Place the pizza slices in the pan and cover with a lid. Cook for 2-3 minutes, or until the bottom of the crust is crispy and the cheese is melted. This method is quick and helps maintain the texture of the crust.
If you have a toaster oven, you can reheat the pizza slices by placing them directly on the rack. Set the toaster oven to 350°F (175°C) and heat for 5-7 minutes, or until the crust is crispy and the cheese is melted. This method is ideal for reheating small portions and helps keep the crust crispy.
For a unique twist, transform your leftover pizza into a pizza sandwich. Place a slice of pizza between two pieces of bread and cook in a panini press or on a griddle until the bread is toasted and the cheese is melted. This method is perfect for a quick and satisfying lunch or snack.
Interesting Fact About Pesto Pizza
The pizza dough in this recipe can be prepared 6 to 18 hours in advance, allowing the flavors to develop and the dough to rise. This long fermentation process results in a more complex and flavorful crust, making the pizza even more delicious.
Is Making Whole Wheat Pesto Pizza at Home Cost-Effective?
The whole wheat pesto pizza recipe is cost-effective for a household. The use of whole wheat dough and simple, fresh ingredients makes it an affordable option. The key ingredients like mozzarella cheese, arugula, and lemon are reasonably priced and can be used in various other dishes. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly meal. The overall verdict rating for this recipe is 9/10, considering its taste, nutritional value, and affordability.
Is Whole Wheat Pesto Pizza Healthy?
The whole wheat pesto pizza recipe has both healthy and unhealthy aspects. On the positive side, using whole wheat pizza dough provides more fiber and nutrients compared to regular white flour dough. Pesto sauce is a healthier alternative to traditional tomato sauce, as it contains heart-healthy olive oil, nutrient-rich basil, and garlic. Arugula is a low-calorie, nutrient-dense leafy green that adds vitamins and minerals to the pizza. Lemon juice provides vitamin C and helps balance flavors.
However, the recipe also includes some less healthy ingredients. Mozzarella and Parmesan cheeses are high in saturated fat and sodium, which can contribute to heart disease and high blood pressure when consumed in excess. The olive oil used for greasing the pan and brushing the dough adds extra calories and fat to the dish.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of cheese used or opt for low-fat varieties of mozzarella and Parmesan
- Use a smaller amount of olive oil for greasing the pan and brushing the dough, or replace it with a cooking spray
- Add more vegetables to the pizza, such as sliced bell peppers, onions, or mushrooms, to increase the nutrient content and fiber
- Experiment with alternative sauces, like a tomato-based sauce with added vegetables or a hummus spread, to reduce the overall fat content
- Serve the pizza with a side salad to balance out the meal and add more nutrients
Editor's Take on This Whole Wheat Pesto Pizza Recipe
This whole wheat pesto pizza recipe is a delightful twist on a classic favorite. The combination of whole wheat dough, flavorful pesto sauce, and tangy preserved lemon creates a unique and satisfying flavor profile. The addition of fresh arugula, parmesan shavings, and a sprinkle of lemon juice adds a refreshing and vibrant touch. The use of a cast-iron skillet ensures a perfectly crispy crust, while the red pepper flakes and black pepper provide a hint of heat. Overall, this recipe offers a delicious and wholesome take on traditional pizza that is sure to impress.
Enhance Your Whole Wheat Pesto Pizza Recipe with These Unique Side Dishes:
Alternative Recipes to Try If You Love Whole Wheat Pesto Pizza
Perfect Appetizers and Desserts to Complement Your Whole Wheat Pesto Pizza
Why trust this Whole Wheat Pesto Pizza Recipe:
This whole wheat pesto pizza recipe offers a delightful combination of flavors and textures. The use of preserved lemon adds a unique and tangy twist, while the baby arugula provides a fresh and peppery contrast. The recipe's emphasis on high-quality ingredients such as low-moisture mozzarella cheese and pesto sauce ensures a rich and satisfying taste. Additionally, the inclusion of parmesan cheese and a sprinkle of red pepper flakes adds depth and complexity to the dish. Trust in the balance of flavors and the expertise behind this recipe for a truly enjoyable dining experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
