| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 472 | 28g | 6g | 32g |
| sugars | fibre | protein | salt |
| 7g | 2g | 22g | 1.76g |
There’s something enchantfully summery about my Perilla and Basil Pesto Pizza recipe. The marriage of fresh perilla and basil leaves, paired with a touch of tangy lemon and an array of colourful, juicy fruits is simply unmatched. Growing up around the coastal vistas of Charleston in South Carolina, I have always been inclined towards adding a touch of freshness and vividity to my recipes; this pizza is no exception.
A Food Fusion Delight
The Perilla and Basil Pesto Pizza is a glorious blend of southern comfort and Italian tradition. It’s almost like throwing a homemade pesto pizza party, with a Southern belle twist. The rich Parmesan, fragrant basil and pine nuts unify to form a pesto that’s delightfully zingy, also integrating a taste that is reminiscent of my grandmother’s heirloom pesto recipe. The pizza dough serves as a blank canvas, where the magic of the topping comes to life. And, let’s not forget the star of the show – the layer of fresh fruit that serves a dual purpose – it enhances the dish visually, but also assists in beautifully balancing the robust flavours of the pesto.
Accompaniments and Alternatives
This perilla and basil pesto pizza pairs wonderfully with a fresh arugula salad or a chilled glass of white wine. The pizza’s vibrant flavours shine when matched with a crisp, tangy salad or a fruity, chilled beverage. In terms of alterations, you are free to exercise your culinary creativity. For instance, fresh arugula or Italian sausage could be a delightful addition if you’re in search of a non-fruit substitute.
The Health Factor
Though dripping with indulgence, this pizza doesn’t compromise on nutritional value. Both basil and perilla leaves are recognised for their antioxidative, anti-inflammatory properties. Additionally, the fresh fruits provide a burst of vitamins and antioxidants. The homemade pizza base allows control over the sodium levels, and the inclusion of Parmesan cheese provides a good dose of calcium and protein. As such, this pizza serves as a testament to the fact that delicious food can indeed be good for your health.
So, the next time you’re looking for an adventure in the realm of pizza, give the Perilla and Basil Pesto Pizza a try. With layers of flavours and textures, there’s something in this recipe that every palate is sure to appreciate.
For more delicious recipes, check out my friends over at Bon Appétit for some inspiration. For those of you interested in the health benefits of perilla, there’s a fantastic article on Healthline that discusses this topic in more detail.
What You’ll Need
- 1 1/2 cups Fresh Perilla Leaves
- 1 1/2 cups Fresh Basil Leaves
- 3 Cloves Garlic
- 1 cup Parmesan Cheese, Grated
- 1/2 cup Pine Nuts, Toasted
- 1/2 to 3/4 cup Extra Virgin Olive Oil
- Salt And Pepper, to taste
- 1/2 Teaspoon Lemon Zest
- 1 Tablespoon Lemon Juice
- 1 Pre-Made Pizza Dough, enough to make a 16-inch pizza
- 3 cups of Fresh Mozzarella, Diced
- 2 cups of Fresh Fruit (Berries, Kiwi, Grapes, Peaches – as per preference), Chopped
Method
Step One
Start by preheating your oven to the highest temperature possible. Once ready, put your pizza stone, or a baking sheet turned upside down, in to heat up.
Step Two
Next, prepare your pesto. Combine your Perilla leaves, Basil leaves, Garlic, Parmesan cheese, Pine nuts, half of the Olive oil, Salt, Pepper, Lemon zest, and Lemon juice in a food processor. Blend until smooth, then slowly add in the rest of the Olive oil while the processor is running. Taste for seasoning and add more salt or pepper as needed.
Step Three
After the pesto is ready, roll out your Pizza dough on a lightly floured surface. Aim to make it about the same size as your pizza stone or baking sheet.
Step Four
Then, carefully transfer your rolled dough onto a piece of parchment paper. This will make it easier to move the pizza in and out of the oven.
Step Five
Spread your pesto onto the pizza dough, leaving a small border around the edge for the crust. Then, evenly distribute your Mozzarella cheese over the pesto.
Step Six
Place the pizza (along with the parchment paper) onto the preheated pizza stone or baking sheet using a pizza peel or another baking sheet. Bake until the crust is golden and the cheese is bubbling and starting to brown, about 10 to 15 minutes depending on your oven.
Step Seven
While the pizza is baking, prepare your Fresh Fruit if it is not already chopped. The choice of fruit is entirely up to you – Berries, Kiwi, Grapes, or Peaches all work well!
Step Eight
Finally, after the pizza is ready, remove from the oven and let it cool for a few minutes. Then top with the fresh fruit, slice, and serve. Enjoy your Perilla and Basil Pesto Pizza with a refreshing twist!
