Pesto Genovese Pizza With Green Beans and Potatoes

Name: Ligurian Pesto Pizza With Green Beans and Potatoes
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 2 (12-inch) pizzas, 4 servings
Cuisine: International
Ingredients: 1 pound (454 g) pizza dough, at room temperature, divided into 2 equal pieces; 2 tablespoons all-purpose flour or fine semolina, for dusting; 2 teaspoons extra-virgin olive oil, for brushing the crust edges; 1 1/2 packed cups fresh basil leaves, about 45 g, washed and thoroughly dried; 1 small garlic clove, peeled and roughly chopped; 2 tablespoons pine nuts, lightly toasted and cooled; 1/4 cup finely grated Parmigiano-Reggiano, about 20 g; 2 tablespoons finely grated Pecorino Romano, about 10 g; 1/4 teaspoon fine sea salt; 1/4 cup extra-virgin olive oil; 2 quarts water, for blanching; 2 teaspoons fine sea salt, for the blanching water; 4 cups ice water, for shocking the green beans; 6 ounces green beans, trimmed and cut into 1 1/2-inch pieces; 1 medium Yukon Gold potato, about 6 ounces, scrubbed and sliced 1/16-inch thick; 8 ounces low-moisture mozzarella, shredded; 2 tablespoons finely grated Pecorino Romano, for topping; 1/4 teaspoon freshly ground black pepper; 1 pinch flaky salt, optional, for finishing

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 2 (12-inch) pizzas, 4 servings
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes

Quick Ingredients

Dough: 1 pound room-temperature pizza dough, 2 tablespoons flour or fine semolina, 2 teaspoons extra-virgin olive oil
Pesto: 1 1/2 packed cups fresh basil, 1 small garlic clove, 2 tablespoons toasted pine nuts, 1/4 cup grated Parmigiano-Reggiano, 2 tablespoons grated Pecorino Romano, 1/4 teaspoon fine sea salt, 1/4 cup extra-virgin olive oil
Vegetables: 6 ounces green beans, trimmed and cut into 1 1/2-inch pieces; 1 medium Yukon Gold potato, sliced 1/16-inch thick
Cheese: 8 ounces shredded low-moisture mozzarella, plus 2 tablespoons grated Pecorino Romano for finishing
Seasoning: 2 teaspoons fine sea salt for blanching water, 1/4 teaspoon black pepper, optional pinch of flaky salt

Do This

1. Heat a pizza stone, pizza steel, or inverted baking sheet in a 500°F (260°C) oven for 30 minutes.
2. Blend basil, garlic, pine nuts, Parmigiano-Reggiano, pecorino, salt, and olive oil into a thick pesto.
3. Blanch green beans for 2 minutes, shock in ice water, then blanch potato slices for 2 minutes; drain and pat everything very dry.
4. Divide dough into 2 balls and stretch each into a 12-inch round on floured parchment.
5. Top each pizza with 3 tablespoons pesto, 4 ounces mozzarella, half the potato slices, half the green beans, and 1 tablespoon pecorino.
6. Bake each pizza at 500°F (260°C) for 8 minutes, then finish with the remaining pesto, black pepper, and a pinch of flaky salt if desired.

Why You’ll Love This Recipe

Classic Ligurian flavors on pizza: Basil pesto, tender potatoes, green beans, mozzarella, and pecorino echo the beloved flavors of pesto Genovese.
Fresh, savory, and comforting: You get crisp-chewy crust, creamy cheese, aromatic basil, and delicate vegetables in every bite.
Easy enough for a weeknight: Store-bought pizza dough keeps the process simple while the homemade pesto makes it feel special.
Balanced toppings: Blanching the potatoes and green beans first keeps the pizza from turning soggy or undercooked.

Grocery List

Produce: Fresh basil, garlic, green beans, 1 medium Yukon Gold potato
Dairy: Low-moisture mozzarella, Parmigiano-Reggiano, Pecorino Romano
Pantry: Pizza dough, pine nuts, extra-virgin olive oil, all-purpose flour or fine semolina, fine sea salt, black pepper, optional flaky salt

Full Ingredients

Pizza Dough and Prep

1 pound (454 g) pizza dough, at room temperature, divided into 2 equal pieces
2 tablespoons all-purpose flour or fine semolina, for dusting
2 teaspoons extra-virgin olive oil, for brushing the crust edges

Small-Batch Basil Pesto

1 1/2 packed cups fresh basil leaves, about 45 g, washed and thoroughly dried
1 small garlic clove, peeled and roughly chopped
2 tablespoons pine nuts, lightly toasted and cooled
1/4 cup finely grated Parmigiano-Reggiano, about 20 g
2 tablespoons finely grated Pecorino Romano, about 10 g
1/4 teaspoon fine sea salt
1/4 cup extra-virgin olive oil

Green Beans, Potatoes, and Toppings

2 quarts water, for blanching
2 teaspoons fine sea salt, for the blanching water
4 cups ice water, for shocking the green beans
6 ounces green beans, trimmed and cut into 1 1/2-inch pieces
1 medium Yukon Gold potato, about 6 ounces, scrubbed and sliced 1/16-inch thick
8 ounces low-moisture mozzarella, shredded
2 tablespoons finely grated Pecorino Romano, for topping
1/4 teaspoon freshly ground black pepper
1 pinch flaky salt, optional, for finishing

Pesto Genovese Pizza With Green Beans and Potatoes – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare your baking surface

Place a pizza stone, pizza steel, or inverted heavy baking sheet on the center rack of your oven. Heat the oven to 500°F (260°C) for 30 minutes. This high heat helps the pizza crust become crisp on the bottom while staying chewy inside. If your pizza dough is cold from the refrigerator, set it on the counter while the oven heats so it becomes easier to stretch.

Step 2: Make the basil pesto

In a food processor, combine the basil, garlic, pine nuts, Parmigiano-Reggiano, Pecorino Romano, and 1/4 teaspoon fine sea salt. Pulse 6 to 8 times, just until the mixture is finely chopped. With the machine running, slowly pour in 1/4 cup extra-virgin olive oil and process until the pesto looks thick, spoonable, and slightly textured.

Avoid blending for too long; over-processing can warm the basil and dull its bright green color. You should have about 1/2 cup pesto. Set aside 2 tablespoons of the pesto for finishing the pizzas after baking.

Step 3: Blanch the green beans and potato slices

Bring 2 quarts of water to a boil in a medium saucepan. Add 2 teaspoons fine sea salt. Add the green beans and cook for exactly 2 minutes, until bright green and just tender. Transfer them immediately to the bowl of ice water and let them chill for 2 minutes. Drain well and pat completely dry with a clean kitchen towel.

Return the same pot of water to a boil. Add the thin potato slices and cook for exactly 2 minutes, just until flexible but not falling apart. Drain, spread the slices on a towel, and pat them very dry. Dry vegetables are important because excess water can make the pizza soggy.

Step 4: Shape the pizza dough

Cut two pieces of parchment paper large enough to hold a 12-inch pizza. Lightly dust each piece with flour or fine semolina. Place one dough ball on each piece of parchment and gently stretch each into a 12-inch round. If the dough springs back, let it rest for 5 minutes, then continue stretching. The crust does not need to be perfectly round; rustic edges are part of the charm.

Brush the outer 1/2 inch of each dough round with 1 teaspoon extra-virgin olive oil. This helps the crust brown and adds a little richness.

Step 5: Top the pizzas

Spread 3 tablespoons of pesto over each dough round, leaving a 1/2-inch border around the edge. Sprinkle each pizza with 4 ounces shredded mozzarella. Arrange half of the potato slices and half of the green beans over each pizza, keeping the toppings in a fairly even layer. Sprinkle each pizza with 1 tablespoon grated Pecorino Romano.

Use a light hand with the toppings. This pizza tastes best when the pesto, cheese, potatoes, and green beans share the crust rather than weighing it down.

Step 6: Bake the first pizza

Using the parchment paper as a sling, carefully slide the first pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500°F (260°C) for exactly 8 minutes, until the crust is puffed and browned in spots, the mozzarella is melted, and the potato edges look lightly golden.

For an extra-crisp bottom, you can carefully pull the parchment out from under the pizza after the first 4 minutes of baking, then let the pizza finish directly on the hot surface.

Step 7: Bake the second pizza

Transfer the first pizza to a cutting board and let it rest while you bake the second pizza. Slide the second pizza onto the hot baking surface and bake at 500°F (260°C) for exactly 8 minutes. If your oven has hot spots, rotate the pizza once halfway through the bake.

Step 8: Finish and serve

Dollop or lightly drizzle the reserved 2 tablespoons pesto over the hot pizzas, using about 1 tablespoon per pizza. Finish with 1/4 teaspoon freshly ground black pepper and a small pinch of flaky salt if desired. Let the pizzas rest for 2 minutes before slicing so the cheese can settle slightly. Serve warm.

Pro Tips

Dry the vegetables well: After blanching, pat the green beans and potato slices until no visible moisture remains. This is the biggest key to a crisp pizza.
Use low-moisture mozzarella: Fresh mozzarella can work, but it must be drained and patted very dry. Low-moisture mozzarella is easier and gives a better home-oven bake.
Do not overload the pesto: Pesto is rich with olive oil, so a thin layer is enough. Saving a little for after baking keeps the basil flavor fresh.
Slice the potato very thin: Aim for 1/16-inch slices. A mandoline is helpful, but a sharp knife and patience also work.
Give the oven time: A fully heated stone, steel, or inverted baking sheet makes a noticeable difference in the crust.

Variations

Fresh mozzarella version: Use 8 ounces fresh mozzarella, but tear it into small pieces and drain on paper towels for 20 minutes before topping.
Lemon-basil finish: Add 1/2 teaspoon finely grated lemon zest to the reserved finishing pesto for a brighter, more aromatic final touch.
Nut-free pesto: Replace the pine nuts with 2 tablespoons toasted sunflower seeds, or omit the nuts and add 1 extra tablespoon grated Parmigiano-Reggiano.

Storage & Make-Ahead

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F (190°C) oven for 6 to 8 minutes, or warm them in a dry skillet over medium-low heat for 4 to 5 minutes. The pesto can be made 1 day ahead and refrigerated in a small airtight container with a thin layer of olive oil on top to help preserve the color. The green beans and potato slices can be blanched up to 8 hours ahead; dry them well, refrigerate separately, and pat dry again before assembling the pizzas. For the best crust, stretch and top the dough just before baking.

Nutrition (per serving)