Pesto Pizza in Microwave

IFB Spice Secrets

Pesto Pizza in Microwave

By IFB | March 24, 2022

Program:  Top and bottom heater with fan

Pre heat temp: 180°C

Pre heat time: 10 mins          

Cook temp: 180°C

Cook time: 16 mins




For the pizza dough:


  • 125 gms whole wheat flour
  • 2 tbsps extra-virgin olive
  • 1 tsp active yeast
  • 1 tsp salt
  • 80 ml warm water
  • 2 tsps cornmeal, for dusting the pan
  • 1 tsp sugar


For the topping:


  • 1/2 cup readymade Pesto
  • 400 gms mozzarella cheese, thinly sliced or grated
  • 2 mid size tomatoes
  • 1/4 cup grated parmesan
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1/4 cup Fresh basil leaves




  1. Combine the flour, olive oil, yeast, salt, sugar and water in the bowl and knead this into a soft dough for about 10 mins.
  2. Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest on keep warm or ferment mode in IFB microwave oven.
  3. When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 mins (the dough will raise a bit). Line the baking tray with butter paper and dust it with corn meal.
  4. Lightly dust a work surface with cornmeal, and then press and stretch the rested dough into two 8 inch round pizzas. If the dough is sticky, dust it lightly with flour. Place the two uncooked pizza bases side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.  Select the program and pre heat the oven.
  5. Spread 1/3 cup of the pesto evenly over the pizzas (2-1/2 tbsps each), leaving a 1-inch border. Bake on the bottom rack for 4 mins. Remove the tray from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmesan cheese.
  6. Season each pizza with a 1/8-tsp salt and a few grinds fresh black pepper. Place the pizzas back in the oven on 3rd rack position and bake until the crust is crisp and golden, for 12 mins more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.


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