Cheesy Pesto Pull-Apart Pizza Star

• 1 pound pizza dough
• 1/2 cup pesto
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• 1 tablespoon olive oil
• Cornmeal for dusting

Steps

1. 1 Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2 Roll out pizza dough into a large circle.
3. 3 Spread pesto evenly over the dough, leaving a 1-inch border around the edge.
4. 4 Sprinkle mozzarella and Parmesan cheeses over the pesto.
5. 5 Scatter sun-dried tomatoes and minced garlic over the cheese.
6. 6 Starting from one side, roll the dough up tightly into a log.
7. 7 Shape the log into a star and place it on the prepared baking sheet.
8. 8 Brush the top with olive oil and sprinkle with cornmeal.
9. 9 Bake for 15 minutes, or until golden and cheese is bubbly.
10. 10 Remove from oven and top with fresh basil before serving.

Equipment

• Baking sheet
• Parchment paper
• Rolling pin

Variations

• Add cooked chicken or pepperoni for a non-vegetarian option.
• Use spinach pesto for a different flavor profile.

Substitutions

• Substitute sun-dried tomatoes with olives if preferred.
• Replace fresh basil with oregano if needed.

Pairings

• Marinara sauce
• Garlic knots
• Antipasto platter

Nutrition

Tips

• Use store-bought pizza dough for a quick shortcut.
• Customize with your favorite pizza toppings for a personal touch.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of marinara sauce for dipping.
• Pair with a fresh Caprese salad for a complete meal.

FAQ