Pesto Tomato Mozzarella English Muffin Pizza Recipes

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PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA



Pesto Pizza with Fresh Tomatoes & Mozzarella image

Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.

Provided by Jennifer Segal

Categories     Dinner

Yield 4 (Makes two 12x8-inch pizzas)

Number Of Ingredients 13

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2 tablespoons extra virgin olive oil
2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note)
1¾ teaspoons salt
1 cup warm water
2 teaspoons cornmeal, for dusting the pan
½ cup good quality store-bought or homemade pesto, divided
8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated
2 vine-ripened tomatoes
¼ cup grated Parmigiano-Reggiano
¼ teaspoon salt
Freshly ground black pepper
¼ cup gently packed fresh basil leaves, torn

Steps:

  • Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  • Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
  • When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
  • Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
  • Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
  • Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
  • Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
  • Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.

Nutrition Facts : Calories 950, Fat 57g, Carbohydrate 80g, Protein 32g, SaturatedFat 10g, Sugar 3g, Fiber 6g, Sodium 1663mg, Cholesterol 60mg

PESTO, TOMATO, MOZZARELLA ENGLISH MUFFIN PIZZA



Pesto, Tomato, Mozzarella English Muffin Pizza image

This is a tasty breakfast or lunch :) I thought next time I might try scrambled egg and make for breakfast. It is quick and very easy. It is a great way to use up extra pesto. Enjoy :)

Provided by Frugal chef

Categories     Lunch/Snacks

Time 10m

Yield 1 pizza, 1 serving(s)

Number Of Ingredients 4

1 English muffin
2 tablespoons pesto sauce
1/2 tomatoes
1/3 cup mozzarella cheese

Steps:

  • Toast your english muffin.
  • Spread pesto on top.
  • Put a slice of tomato over pesto.
  • Sprinkle with mozzarella.
  • Put in oven on 350°F until cheese is melted.
  • Enjoy.

Nutrition Facts : Calories 252.3, Fat 9.4, SaturatedFat 5.3, Cholesterol 29.5, Sodium 479.2, Carbohydrate 28.4, Fiber 2.7, Sugar 4, Protein 13.9

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES



Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

  • Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
  • Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
  • Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

PESTO AND MOZZARELLA FRENCH BREAD PIZZA



Pesto and Mozzarella French Bread Pizza image

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

4 cups lightly packed basil leaves or other tender herbs or greens such as parsley, arugula, baby spinach, or a combination
1 garlic clove
1/4 cup pine nuts or almonds
1/3 cup olive oil
1/4 cup grated Parmesan
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
8 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary) thinly sliced
Red-pepper flakes, dried oregano or grated Parmesan, or a combination, for serving

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.

ENGLISH MUFFIN PIZZA



English Muffin Pizza image

Fun little pizzas that are great for a quick meal or for a snack, kids birthdays, or parties. Always a big hit.

Provided by Ashley

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 30m

Yield 12

Number Of Ingredients 5

1 (12 ounce) package English muffins, split
1 (14 ounce) can pizza sauce
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package sliced pepperoni
1 (4 ounce) link cooked Italian sausage, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange English muffin halves, cut-side up, on a baking sheet. Spoon 1 to 2 tablespoons pizza sauce onto each English muffin; top with mozzarella cheese. Place pepperoni slices on 1/3 the pizzas and Italian sausage on 1/3 the English muffins, leaving the remaining 1/3 with just cheese.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 16.8 g, Cholesterol 35.5 mg, Fat 13.6 g, Fiber 0.5 g, Protein 12.8 g, SaturatedFat 5.4 g, Sodium 780.5 mg, Sugar 1.3 g

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