Kid-Approved Crispy Pesto Sourdough Pizzas

Summer break means the kids are home all the time — and you need easy meals that keep them happy, but don’t leave you stuck in the kitchen. Enter these Crispy Pesto Sourdough Pizzas: fast, colorful, and guaranteed to get those picky eaters excited.

They’re so simple you’ll wonder why you ever dialed up delivery. And a big shoutout to Giggles LA, who partners with PourChoices to support real parents and highlight community, confidence, and the next generation — because you deserve meals (and moments) that actually work for your life.

Ingredients

• 4 thick slices sourdough bread

• 1/2 cup jarred pesto (or nut-free pesto, see notes)

• 1–1½ cups shredded mozzarella

• 1 cup thinly sliced bell peppers (any color)

• 1/4 cup turkey pepperoni (optional)

• Olive oil, for brushing

• Italian seasoning or chili flakes (optional)

• Salt & pepper, to taste

Nut-free pesto option:

• 1 bunch fresh basil

• 1/4 cup grated Parmesan

• 1 clove garlic

• Juice of half a lemon

• 1/3 cup olive oil

• Salt to taste

Instructions

1. Preheat & Prep

   • Preheat your oven to 425°F.

   • Lightly brush both sides of each sourdough slice with olive oil.

2. Toast the Base

   • Place the bread on a baking sheet and toast for 3–5 minutes to firm it up (optional but recommended).

3. Spread the Pesto

   • Spoon about 2–3 tablespoons of pesto on each slice.

   • If using homemade nut-free pesto, blend the basil, Parmesan, garlic, lemon juice, olive oil, and salt until smooth.

4. Layer Toppings

   • Place bell pepper slices over the pesto.

   • Lay down turkey pepperoni if you like.

   • Generously sprinkle shredded mozzarella over everything.

   • Pro tip: hide the veggies under the cheese to sneak them past picky kids.

5. Bake

   • Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden.

6. Finish & Serve

   • Cool slightly before slicing.

   • Sprinkle with Italian seasoning or chili flakes if desired.

   • Serve warm, and watch the smiles happen.

Parent Upgrade Ideas

• Add arugula and a balsamic glaze drizzle after baking

• Swap turkey pepperoni for prosciutto

• Top with a fried egg for brunch vibes

• Serve alongside a simple green salad

Cocktail Pairings

WHISKEY — Whiskey Sour

Recipe:

• 2 oz whiskey

• 3/4 oz lemon juice

• 1/2 oz simple syrup
  Shake with ice, strain over fresh ice.
  Optional: Add an egg white for a silky foam.

Pairing:

“Whiskey Sour — tart, refreshing, and bright — it cuts right through the rich pesto and melted cheese. It’s like a reset button for your tastebuds between every cheesy bite.”

TEQUILA — Ranch Water

Recipe:

• 2 oz tequila blanco

• 1/2 oz lime juice

• Top with Topo Chico or sparkling water
  Serve over ice with a lime wedge.

Pairing:

“Ranch Water is light and bubbly, which is perfect because sourdough and pesto are both rich and dense.
It’s like adding a little sparkle to your pizza party — keeps everything crisp and fresh without weighing you down.”

VODKA — Cucumber Lemonade Fizz

Recipe:

• 2 oz vodka

• 1 oz lemon juice

• 1/2 oz simple syrup

• Top with club soda
  Optional: Muddle a few cucumber slices before shaking.

Pairing:

“Vodka’s neutral, and with cucumber and lemon, this drink is super refreshing.
It cools off the pesto’s garlicky vibe and cleanses your palate — so you’re ready for another slice without feeling heavy.”

GIN — Basil Gimlet

Recipe:

• 2 oz gin

• 3/4 oz lime juice

• 1/2 oz simple syrup

• 2–3 fresh basil leaves, lightly muddled
  Shake and strain into a coupe.

Pairing:

“Gin and basil are a natural match for pesto — herb on herb action.
The lime in the gimlet brightens the drink, so it balances out the richness of the cheese and the toastiness of the sourdough.”

BRANDY/COGNAC — Sidecar

Recipe:

• 2 oz cognac or brandy

• 3/4 oz lemon juice

• 3/4 oz triple sec
  Shake with ice, strain into a sugar-rimmed glass.

Pairing:

“The Sidecar is citrusy but deeper and richer than the other drinks — it brings out the roasted flavors in the sourdough and gives the whole meal a more sophisticated, ‘dinner party’ feel.
Think pizza night — but grown-up and bougie.”

RUM — Classic Daiquiri

Recipe:

• 2 oz light rum

• 1 oz lime juice

• 3/4 oz simple syrup
  Shake hard, strain into a coupe.

Pairing:

“A classic Daiquiri is limey and sharp — it cuts right through the pesto oiliness and brings a hit of tropical brightness.
Light, crisp, and it won’t compete with the flavors you’ve already built on your pizza.”

About Giggles LA

This recipe is in partnership with Giggles LA, a brand focused on nurturing confidence in baby boys (and girls too!) through fun, stylish fashion — honoring real parents, supporting the community, and building up the next generation. They believe, just like we do, that it takes a village to raise strong, happy kids.