Agave Pesto & Piquante Pepper Pizza
Recipe type: pizza
  • 12- to 13-ounce dough ball
  • 7 ounces whole milk mozzarella
  • 4 to 5 ounces agave pesto in a squirt bottle (last month’s recipe)
  • Pinch of crushed red pepper
  • 3 ounces green Castelvetrano
  • olives, pitted and quartered
  • Pinch of grated Romano
  • 4 to 5 ounces piquante peppers, quartered
  • ¼ ounce garlic, chopped
  • Extra-virgin olive oil
  • Agave nectar drizzle
  1. Shape and stretch your dough into a 12- or 13-inch circle.
  2. Add mozzarella, leaving a ½-inch border from the rim of your pizza.
  3. Add a light drizzle of olive oil, garlic and place your pizza into a 525 to 575 F oven for 8 to 12 minutes, or until golden brown.
  4. Take your pizza out of the oven and cut into 6 slices.
  5. Place the piquante peppers, olives, crushed red pepper and Romano on the pizza.
  6. Next, add the pesto in a spiral pattern using a circular motion.
  7. Finish with a light drizzle of the agave nectar and serve.
Recipe by Pizza Today at