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Pepperoni Pesto Pizza | Life, Love, and Good FoodDisclosure: This is a sponsored post, but as always my opinions are 100% my own.

We love making pizza at home and have been experimenting with baking on pizza stones and even on the grill last summer. My challenge has always been making the dough for a homemade crust (with yeast). Frankly, it’s always seemed like a lot of trouble and the results have not always been so great. So, when I came across a free online Craftsy video class recently, I thought, “why not?” Now I’m hooked! I created Pepperoni Pesto Pizza on top of a deliciously crispy homemade crust after watching just one Craftsy video!

Pepperoni Pesto Pizza | Life, Love, and Good FoodI’ve included the basic pizza dough making steps in the recipe below, but for the best results, I suggest signing up for the free online video class. For the Pepperoni Pesto Pizza, I skipped the traditional tomato pizza sauce, and instead opted for a little layer of pesto and olive oil. If you prefer, you could substitute good quality salami or proscuitto for the pepperoni — pepperoni was just what I had on hand. If you try this technique, please come back here later and give me some feedback — I’d love to hear from you! Enjoy!

Pepperoni Pesto Pizza | Life, Love, and Good Food

Pepperoni Pesto Pizza | Life, Love, and Good Food

Pepperoni Pesto Pizza & Homemade Pizza Dough

Pepperoni Pesto Pizza made with homemade pizza dough from an online Craftsy class!
4 from 7 votes
Prep Time 45 mins
Cook Time 12 mins
Total Time 57 mins
Course Pizza
Cuisine American
Servings 8 servings
Calories 454 kcal


Pizza Dough (makes four 12-14 inch crusts)

  • 5 cups bread flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1 pkg. INSTANT active yeast
  • 2 tablespoons olive oil
  • 2 cups very warm water

Pizza (amount for topping one pizza)

  • 1-2 tablespoons olive oil
  • 2 tablespoons Classico prepared basil pesto
  • 1 cup shredded mozzarella cheese
  • 3 oz. Hormel pepperoni slices
  • 1 cup mushroom slices
  • 1/4 cup freshly grated Parmesan cheese



  • Place all dry ingredients into bowl of a stand mixer, including yeast. Mix for a 3-5 seconds to combine. Add olive oil and water. Mix for one minute, then let rest for 5 minutes.
  • Mix for just one more minute, then turn dough onto a well oiled surface. Gently stretch and fold in dough on all four sides, then flip over. Place an inverted bowl over dough and let rest for 5 minutes. Repeat this process four times (See Craftsy video for technique.) Dough will continue to become elastic and rise during this process.
  • Divide dough into 4 balls and place on a parchment lined baking sheets or pizza stones. Dough balls may be placed in oiled freezer bags and frozen up to 3 months or placed in an oiled glass bowl covered with plastic wrap in the refrigerator for up to 3 days.
  • Pat dough into desired size (or stretch using technique found on Craftsy video).


  • Preheat oven to 450 degrees.
  • Brush olive oil over pizza crust, then evenly spread pesto over top and top with the mozzarella cheese.
  • Add pepperoni and mushrooms, then shave Parmesan all over top.
  • Bake for about 12 minutes or until cheese is bubbly and just beginning to brown.



Serving: 1ServingsCalories: 454kcalCarbohydrates: 68gProtein: 15gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 11mgSodium: 551mgFiber: 3gSugar: 4g
Keyword homemade pizza dough, pepperoni, pesto, pizza
Tried this recipe?Let us know how it was.



  1. This is a beautiful pizza! The dough recipe is essentially the same one that I have used for a long time, but your crust definitely looks much better than does mine. Thanks for the tip about the Crafty videos. I’m excited to watch them.

  2. I am SO craving pizza right now after seeing this post.. wow it looks cheesy and delicious!

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