Einkorn Pesto Pizza (Pizza Stone Method)
Fresh, herby, and full of flavor — this pesto chicken pizza is made with a golden einkorn crust, creamy basil pesto, juicy chicken, and a blend of melty cheeses. It’s a delicious twist on classic pizza night that feels both wholesome and indulgent. Perfect for using leftover chicken and easy to customize with your favorite toppings like cherry tomatoes, red onion, or a drizzle of balsamic.
Equipment
Ingredients
Pizza Dough
- 180g (¾ cup) Warm water (110-115 degrees Fahrenheit)
- 1 tsp Active dry yeast
- 1/2 tsp Granulated sugar
- 30g (2 tbsp + ½ tsp ) Avocado oil
- 1 tsp Fine grain sea salt
- 300g (2½ cups) Einkorn flour All purpose
- 20g (3 tbsp) Einkorn flour All purpose for kneading
- 1/2 tbsp Corn meal
Pizza Toppings
- 2-3 tbsp Pesto sauce
- 1 tsp Oregano
- 1/2 cup Mozzarella shredded
- 1/4 cup Raw cheddar cheese mild or sub all mozzarella
- 1/4 cup Feta cheese
- 2 tbsp Grated parmesan
- 2 tbsp Pine nuts raw
- 1 tsp Red pepper flakes
- 1/2 cup Cooked chopped chicken (seasoned in garlic n herb seasoning Optional
Instructions
- Proof the yeast: Combine warm water (110-115°F) with yeast and sugar. Let sit for 5–10 minutes to activate the yeast (proof). The mixture should start to foam and bubble.
- Mix the dough: To a large bowl add einkorn flour and salt, yeast mixture and avocado oil. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out on a lightly floured surface and knead by hand. Start with 1-2 tablespoons einkorn flour, adding a little more if needed. I usually knead in about 10-20g of flour, that is about 2-3 tbsp. Knead until the dough is soft, supple, and slightly tacky (should take about 1 minute).
- First rise: Form the dough into a ball and transfer it into a lightly greased bowl. Cover with plastic wrap. Let the dough rise in a warm area of your kitchen until almost doubled in size — this usually takes between 1-2 hours.
- Preheat oven & stone: Place your pizza stone on the middle rack of your oven and preheat to 500 degrees Fahrenheit. You want your pizza stone to be heated for about 30 minutes prior to cooking on it for best results.
- Shape the dough: Once the dough has doubled, punch it down and shape it into a ball. Line your counter with parchment paper that’s larger than the size of your pizza. Sprinkle cornmeal over the parchment and press the dough ball into the cornmeal so the bottom is lightly coated. Lightly flour the top surface of the dough, then begin to roll it out to roughly 14 inches in diameter. Keep the center an even thickness and make the edges slightly thicker for a classic pizza crust.
- Add toppings: Spread pesto sauce evenly over the dough and sprinkle with Parmesan and oregano. Add Mozzarella, Cheddar, and feta cheese. Top with red pepper flakes, pine nuts and grilled chicken if preferred.
- Bake: Slide your parchment paper with the pizza onto your pizza peel, then transfer it to the hot pizza stone. Bake for 5 minutes, then carefully remove the parchment paper and continue baking for another 5–7 minutes (for a total of 10–12 minutes), or until the crust is golden brown and the cheese is melted and bubbly.
Notes
For best results: Preheat your oven to 500°F, then let it continue heating for an additional 30 minutes before baking to ensure the pizza stone is fully heated.
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