Ingredients:
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 1 teaspoon (5ml) sugar
- 2 1/4 teaspoons (7g) active dry yeast (1 packet)
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 2 tablespoons (30ml) olive oil, plus more for greasing
- 1/2 cup (120ml) pesto
- 8 oz (225g) fresh mozzarella, sliced
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (75g) Kalamata olives, pitted and sliced
- 1/4 cup (35g) sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup (35g) thinly sliced red onion
- Fresh basil leaves, for garnish
- Fresh oregano leaves, for garnish
- Olive oil, for drizzling
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional)
Instructions:
- Prepare the Dough (if making from scratch): Proof yeast in warm water with sugar. Combine flour and salt in a bowl. Add yeast mixture and olive oil. Knead until smooth. Let rise in a greased bowl until doubled. (Alternatively, skip to step 2 using store-bought dough).
- Preheat Oven & Prepare the Dough: Preheat oven to 450°F (230°C), preferably with a pizza stone inside. Roll out or stretch pizza dough into a large circle.
- Assemble the 'Trellis': Spread pesto evenly over the dough, leaving a small border. Arrange mozzarella slices to resemble a trellis framework.
- Add the 'Climbing Plants': Scatter cherry tomato halves, olives, and sun-dried tomatoes artfully across the pizza, mimicking climbing vines. Sprinkle with red onion.
- Bake the Pizza: Carefully transfer the pizza to the preheated oven (or pizza stone). Bake until the crust is golden brown and the cheese is melted and bubbly, about 20-25 minutes.
- Garnish & Serve: Remove from oven. Drizzle with olive oil. Garnish with fresh basil and oregano leaves. Sprinkle with red pepper flakes and Parmesan cheese (optional). Slice and serve immediately.