Pesto Mozzarella Pizza


Pizza with Pesto, Fresh Tomatoes, and Mozzarella image

Recipe From

Provided by Jackie Bonenfant

Categories     Tomato     Bake     Vegetarian     Mozzarella     Summer     Poker/Game Night     Gourmet     Massachusetts

Yield Makes one 14-inch pizza

Number Of Ingredients: 8

6 ounces grated fresh mozzarella (about 1‚ cups)
3 plum tomatoes
1 pound pizza dough (thawed if frozen)
all-purpose flour for dusting
3 tablespoons basil pesto
Special equipment:
a large pizza stone (at least 14 inches across)
a baker's peel


  • At least 1 hour before baking pizza, set stone on lowest rack of oven (if you have a gas stove, stone can go directly on oven floor) and preheat oven to 500°F.
  • Coarsely grate mozzarella and cut tomatoes crosswise into 1/8-inch-thick slices. On a floured surface with your hands pat out and stretch dough evenly into a 12-inch round, keeping hands flat. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
  • Dust baker's peel with flour and carefully transfer inch round. Jerk peel once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Spread pesto over dough leaving a 1-inch border and sprinkle with cheese. Arrange tomato slices over cheese and season with salt and pepper.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently to start pizza moving. Once edge of pizza touches stone, quickly pull back peel to completely transfer pizza to stone. Bake pizza until dough is crisp and brown, about 10 to 12 minutes, and transfer with peel to a cutting board.
  • Cut pizza into slices and serve immediately.


Fresh Pesto Pizza image

This is a basic vegetarian pizza that you can tweak to make your own special go-to dish. It's quick and easy and is the meal I plan for those busy nights when I can't spend much time in the kitchen.

Recipe From

Provided by greg.freed

Categories     Main Dish Recipes     Pizza Recipes

Time 25m

Yield 6

Number Of Ingredients: 6

1 (12 inch) pre-baked whole-wheat pizza crust
1 cup prepared pesto
1 ½ cups chopped fresh spinach
1 tomato, chopped
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
Calories413.7 calories
Carbohydrate27 g
Cholesterol36.5 mg
Fat27.2 g
Fiber5.6 g
Protein19.2 g
SaturatedFat9.9 g
Sodium810.6 mg
Sugar1.4 g


  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet.
  • Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.


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.

Recipe From

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.


  • 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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