Italian Pesto Pizza Recipes

ITALIAN PESTO PIZZAS

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.

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA

Steps:

• Make homemade Pizza Dough as per instructions, let dough** rest for approximately 15-20 minutes before rolling
• Pre heat oven to 425 F (220 C).
• Shape the dough into a lightly greased pizza or cookie sheet, spread the Arugula Pesto or Basil Pesto (if you prefer) on top, then top with shredded mozzarella and sliced tomatoes. Drizzle with a tablespoon of olive oil and sprinkle with a little salt. Bake for approximately 10-12 minutes or until crust is baked and cheese is melted. Let sit 5 minutes before serving. Enjoy!
• **Whether store bought or homemade pizza dough should rest for approximately 20 minutes before shaping into a round or oval shape. It keeps the dough from springing back when shaping.

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.

PESTO PIZZAS

Steps:

• Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.
• Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.
• Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.

MEDITERRANEAN PESTO PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
• Bake in the preheated oven until cheese is melted, 6 to 8 minutes.

ITALIAN-STYLE PIZZAS

Steps:

• Place crusts on an ungreased baking sheet; spread with pesto. Layer with mozzarella cheese, onion, mushrooms and peppers; sprinkle with Parmesan cheese. Bake at 400° until cheese is melted, 10-12 minutes.

PESTO PIZZA

Steps:

• Preheat oven to 475 degrees.
• Lightly oil a 12-inch pizza pan and dust it with cornmeal.
• Roll and stretch the dough to fit pan, leaving a thicker rim along the edge. Spread dough evenly with pesto.
• Mix cheeses together and sprinkle evenly over the pesto. Place pizza on bottom shelf of preheated oven and bake until the crust has browned and the cheese is bubbly and just turning golden, about 20 minutes. Serve at once.

PERFECT CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 450°F.
• Cut chicken tenders into bite size pieces.
• Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
• Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
• Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
• Sprinkle mozzarella cheese over the pizza.
• Bake 8 minutes or until pizza is hot and cheese is melted and 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!

ITALIAN BREAD CREAMY PESTO PEPPERONI PIZZA

Steps:

• Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
• Heat oven to 450°F (regular or convection air-bake).
• Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
• In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
• Spread on the bread crusts.
• Sprinkle the olives on top of the ricotta.
• Top with pepperoni slices.
• Top with shredded mozzarella cheese.
• Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
• Place on sheet on one rack and the other on the other rack.
• Bake for about 10-12 minutes (the cheese should be well melted).
• Cool for about 5 minutes.