Title Image

Pesto Pizza with rosemary ham & caramelized onions.

Pesto Pizza with rosemary ham and caramelized onions by Cultivated Tree Olive Oil Co.

Pesto Pizza with rosemary ham & caramelized onions.

A few weeks ago I sent out a very basic pesto recipe which is wonderful on Pesto Pizza with rosemary ham & caramelized onions.  I first made this as a thanks to a construction team at our home years ago.  We had several options but this was the top choice 3  to 1.  For those who like pesto – enjoy.

Angela's Pesto Pizza!

OK, pesto on a pizza isn't new, but add both caramelized onions and rosemary ham and you have a winner.  At least a few years back when a construction crew at our house had their choice - hands down this one won.  

Course Appetizer, Main Course
Cuisine Italian
Prep Time 20 minutes
Total Time 35 minutes


  • 1 Store bought pizza dough
  • 4 tbsp Fresh Pesto or store bought See pesto post July 2018
  • 1 large yellow onion, halved then diced or sliced
  • 4-6 ounces rosemary ham - sliced into thin strips
  • 2 cup grated mozzarella cheese
  • salt & pepper to taste
  • 1-2 tbsp Cultivated Tree Olive Oil: EVOO or Basil Infused


  1. Preheat oven to 400°.  Take pizza dough from fridge and let rise for 20 minutes as you prep. (Assuming you: prep onion, rosemary ham & grate the cheese.

  2. To caramelize the onion:  heat a saute pan to medium high.  Add your Olive Oil and the sliced or diced onion.  Saute until soft and caramel in color.  Set aside to cool.

  3. Lightly flour a work surface and your hands.  Pick up your pizza dough and working in a continual circular motion - allow the dough to stretch to the size of a pizza stone, metal pizza pan or rectangle sheet pan. 

    Note: Alton Brown has a pretty funny u-tube on this!  Yes, you can toss it and catch it on your fists and all!

  4. Make sure you leave a little ridge along the edge as your crust. Dust your pizza stone or pan with a bit of flour and start your topping process.

  5. Top the dough with pesto and spread evenly.  Add in order of preference: Layer of mozzarella, sliced thin strips of rosemary ham, caramelized onion.  

    Pizza dough on Emile Henry Pizza Stone with pesto
  6. Bake for 15-18 minutes or until the crust is golden brown.  Enjoy.  

    Pesto Pizza with rosemary ham, caramelized onion by Cultivated Tree Olive Oil.