Diva Licious Pesto Pizza Recipes

EASY PESTO PIZZA

Steps:

• Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.

PESTO PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
• Bake for 8 to 10 minutes, or until cheese is melted and browned.

DIVA-LICIOUS PESTO PIZZA

Steps:

• Preheat oven to 425º.
• Prepare pesto sauce by combining basil, pine nuts, garlic and parmesan in blender or food processor. Blend well.
• Slowly drizzle olive oil in blender or processor while blending, until thick.
• Season to taste with salt. (None may be necessary.).
• Set aside.
• Heat a little olive oil in skillet and saute mushrooms a few minutes to increase flavor. (If using fresh red bell pepper, add with mushrooms.) Cool slightly.
• Spread pesto sauce over pizza crust.
• Evenly distribute provolone, red bell peppers, black olives and artichokes over pesto.
• Sprinkle with additional parmesan, if desired.
• Bake in preheated oven 15 minutes or until cheese is bubbly.

PESTO PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
• Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
• Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
• In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
• Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
• On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
• Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
• Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
• Enjoy!

DIVA DIABETIC'S PIZZA FRITTATA

Steps:

• Preheat oven to 350 degrees. In a small skillet, sauté tomatoes, garlic, oregano and red pepper flakes, salt and pepper in 1 tablespoons oil for 3 minutes under very low heat.
• In a separate large bowl, beat eggs and egg white, and add cheese, as well as the tomato sauté, and salt and pepper.
• In a large non-stick, oven safe skillet - over a medium-low flame - add oil and pour in egg mixture. Do not move around eggs, but do move them around the pan to coat all sides evenly.
• Place skillet in the oven and bake for 40 minutes, until puffy and golden at the top.
• Remove from oven and immediately sprinkle with chopped basil.
• Cut into 8 wedges and serve warm or at room temperature.