Italian Pesto Pizza Recipes

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ITALIAN PESTO PIZZAS



Italian Pesto Pizzas image

These individual pizzas, ready in 30 minutes or less, give you good reason not to call out for dinner. The pesto base makes the kitchen smell wonderful while it's baking. -Kelly Evans, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 whole wheat pita or flat breads
1/4 cup prepared pesto
2 cups shredded part-skim mozzarella cheese
2 cups fresh baby spinach
1/2 cup sliced fresh mushrooms
1/2 cup chopped sweet yellow pepper
1 plum tomato, halved and sliced
1/4 cup chopped red onion
1/4 cup grated Parmesan cheese
2 tablespoons sliced ripe olives, optional
1/4 teaspoon crushed red pepper flakes
2 fresh basil leaves, thinly sliced
Calories 430 calories
Fat19g fat (9g saturated fat)
Cholesterol42mg cholesterol
Sodium813mg sodium
Carbohydrate42g carbohydrate (4g sugars
Fiber6g fiber)
Protein26g protein.

Steps:

  • Place pita breads on an ungreased baking sheet; spread with pesto. Layer with mozzarella cheese, spinach, mushrooms, yellow pepper, tomato, onion, Parmesan cheese, olives if desired and pepper flakes., Bake at 425° for 10-12 minutes or until cheese is melted. Top pizzas with basil.

ITALIAN PESTO PIZZA



Italian Pesto Pizza image

This pizza will knock your socks off! Trust me, there will be no leftovers. Pesto comes together with other savory ingredients to make a killer pizza pie!

Provided by Skipper

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 7

1 (10 ounce) container refrigerated pizza crust
½ cup pesto
6 ounces marinated fresh mozzarella cheese, sliced
½ cup prosciutto
¼ cup chopped fresh parsley
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
Calories272.2 calories
Carbohydrate18.8 g
Cholesterol29.4 mg
Fat16.2 g
Fiber1 g
Protein12.9 g
SaturatedFat6.3 g
Sodium649.5 mg
Sugar1.9 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll out pizza dough as directed on package. Spread the pesto evenly on the crust. Arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
  • Bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.

EASY PESTO PIZZA



Easy Pesto Pizza image

Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese
Calories 259 calories
Fat11g fat (4g saturated fat)
Cholesterol17mg cholesterol
Sodium513mg sodium
Carbohydrate31g carbohydrate (3g sugars
Fiber2g fiber)
Protein12g protein.

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.

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