Cashew Pesto Pizza

The crust recipe is the same as in the post The toppings are the only difference in this recipe. The cashew pesto recipe is the same as I used for the puff pastry swirls While the veggie pizza had a tomato salad base with lots of veggies, this one has a plain pesto, tomato and cheddar cheese topping @sarchakra

For the Pizza Crust: (this will make 2 pizza crusts) 


  • Bread flour 3 ¼ cups 
  • Yeast ¾ oz 
  • Warm water 1 ¼ cup 
  • Salt 1 tsp 
  • Sugar 1 tbsp 
  • Olive oil 1 tbsp plus more to coat the bowl 


  • Dissolve yeast in warm water. 
  • In a bowl combine salt, sugar and flour. 
  • Add yeast mixture. Stir to combine. 
  • Add olive oil. Keep kneading till the dough becomes smooth. 
  • Coat a large bowl with olive oil. Put dough in the bowl. Spread olive oil on the dough. 
  • Cover with a kitchen towel for 2 hours. Divide dough into 2 portions. Cover with towel again. Let it rest for 20 mins. 
  • Press dough into pizza pans. Let it rest for 20 mins before topping with the rest of the ingredients. 

For Cashew Pesto:

  • Basil 1 cup
  • Parmesan ¼ cup
  • Olive oil ¼ cup
  • Salt
  • Black pepper 1 tbsp
  • Juice of 1 lemon
  • Cashews 3 tbsp

For Cashew Pesto: Blend together basil, parmesan, olive oil, salt, black pepper, juice of 1 lemon and cashews till smooth. Keep aside.


  • Cashew pesto 5 tbsp
  • Cheddar cheese 6 oz cut into rectangles
  • Tomatoes 2, cut into rounds


  • Heat oven to 425º.
  • Spread pizza crust on a pizza pan. Top with pesto, tomato and cheddar rectangles.
  • Cook for 25-30 minutes till golden.

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