PESTO PIZZAS
Our fresh Basil Pesto brings summery flavor to this homemade pizza.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 205 g, Fat 13 g, Fiber 1 g, Protein 7 g
EASY PESTO PIZZA
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
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.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
BASIL PESTO PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
- Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
- In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
- To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
MEDITERRANEAN PESTO PIZZA
This pizza is great for those who want a change from ordinary pizza. It is great with naan or Greek pita flatbreads!
Provided by oopretttynpinkoo
Categories Main Dish Recipes Pizza Recipes
Time 16m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 36.4 g, Cholesterol 61.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 17.3 g, SaturatedFat 11.9 g, Sodium 1339.2 mg, Sugar 5.6 g
POTATO & PESTO PIZZA
A shop-bought ciabatta bread mix makes the perfect cheat's pizza dough for this speedy supper for two
Provided by Emily Kydd
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil, drop in the potatoes and simmer for 15 mins or until tender. Drain and leave to cool a little, then slice.
- Meanwhile, heat oven to 220C/200C fan/ gas 7. Prepare the bread mix following pack instructions. Roll out into a rough circle, about 28cm diameter, then transfer to an oiled baking tray. Set aside for 15 mins.
- Spread the pesto over the pizza base. Scatter over half the mozzarella. Top with the potatoes and remaining cheese. Drizzle the oil over the potatoes and bake for 15-18 mins or until the crust is golden and the cheese bubbling. Scatter over the rocket and a good grinding of black pepper before serving.
Nutrition Facts : Calories 522 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium
PESTO PIZZA
Once a week, a good friend of mine fixes supper for me, my husband and our two daughters. We always request the same thing-her great pizza!-Arlyn Kantz, Ft. Worth, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine oil and garlic; cover and process until smooth. Add basil and blend thoroughly. Spread over crust. Sprinkle with toppings. Bake at 425° for 10 minutes.
Nutrition Facts : Calories 255 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
PESTO PIZZA
A great alternative to your regular pizza.
Provided by SKWms
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g
PESTO PIZZA RECIPE BY TASTY
Here's what you need: all purpose flour, instant yeast, salt, hot water, olive oil, parmesan cheese, pine nuts, lemon juice, olive oil, garlic, fresh basil leaves, mozzarella cheese, shredded chicken breast, red onion, cherry tomatoes, fresh basil leaves
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 1733 calories, Carbohydrate 175 grams, Fat 88 grams, Fiber 8 grams, Protein 59 grams, Sugar 5 grams
PESTO PIZZA
Store-bought flatbreads or flour tortillas serve as the crust of these easy pizzas topped with pesto, tomato, prosciutto, mozzarella, and roasted bell pepper.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees, with a baking sheet on middle rack. Brush flatbreads with olive oil, then add your favorite toppings. Season with salt and pepper. Transfer to hot sheet;bake until bottoms are crisp and toppings are heated through, 5 to 7 minutes. Top withdollops of Basic Basil Pesto and serve immediately.
PESTO PIZZA
Provided by Florence Fabricant
Categories dinner, weekday, pizza and calzones, main course
Time 30m
Yield One 12-inch pizza
Number Of Ingredients 6
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.
PESTO SAUCE (FOR PIZZA ESPECIALLY)
A nice change from normal tomato-based pizza sauce. This is really nice with goat's cheese, roasted garlic pieces, and roasted halved cherry tomatoes.
Provided by spatchcock
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a food processor or blender.
- Puree until the mixture forms a smooth, thick paste.
- Topping ideas for pesto pizza: Sliced crimini mushrooms.
- Reconstituted sun-dried tomatoes.
- Sliced black olives.
- Shaved Parmesan cheese.
Nutrition Facts : Calories 562.6, Fat 56.5, SaturatedFat 9, Cholesterol 14.7, Sodium 463.2, Carbohydrate 7.4, Fiber 2.1, Sugar 1.4, Protein 11.3
PESTO AND MOZZARELLA FRENCH BREAD PIZZA
Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.
Provided by Dawn Perry
Categories pizza and calzones
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
- Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn't begin to brown), 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.
More about "pesto pizza recipes"
31 BEST PESTO PIZZA RECIPES - BELLA BACINOS
From bacinos.com
5/5 Published 2021-06-22Category Pizza Recipes
- Basil Pesto Pizza with Cherry Tomatoes & Mozzarella – Silver Oak Cellars. Pizza and basil pesto! That screams summer, and Winery Chef Dominic Orsini knows better.
- Grilled Italian Pesto Pizza. This hearty Grilled Italian Pesto Pizza will knock your socks off! And the best part is, it’s easy to make in a max of 25 minutes.
- Pesto and Fresh Italian Sausage Pizza – The Sportsman’s Table (Recipe) This recipe turns simple ingredients into something really special. Or something mouthwatering….I’d say!
- Keto Pesto Pizza with Fresh Arugula. It is surprising how this Keto Pesto Pizza is delicious and healthy. And even more shocking, the crust is made using Fathead Dough.
- Chicken Pesto Pizza with Marinara Stuffed Crust Recipe – HellthyJunkFood. OMG…The food whishes intro KILLED ME! Actually, it confused me at first, and I thought I had accidentally clicked on a food whishes video…lol!
- Christina Zito’s Pesto Margherita Pizza Recipe. Christina Zito’s Pesto Margherita is a creative twist on the traditional Margherita pizza. It uses a simple scratch crust, homemade pesto sauce, fresh-cut cherry tomatoes, fresh basil, and mozzarella cheese.
- Italian Grandma’s Fresh Basil Pesto. This Italian Nona is a national treasure. By the way…did you hear her song? Isn’t her Italian accent just beautiful?.
- Rosemary’s Pesto Pizza Recipe. Loaded with vibrant slices of fresh tomatoes and shredded mozzarella, Rosemary’s Pesto Pizza proves the point. A creamy pesto forms the base of the crust to accentuate the bold pesto flavor.
- Asparagus Pesto Pizza with Caramelized Onions – SipBiteGo. This Asparagus Pesto Pizza with Caramelized Onions recipe is a unique vegetarian pizza recipe.
- Pesto, Kale and Sweet Potato Pizza. This Pesto, Kale, and Sweet Potato pizza is often served to food writers during the Pillsbury Bake-Off. It’s fantastic; it’s earthy, hearty, and kinda sweet.
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