Pestopitapizza Recipes

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.

EASY PESTO PIZZA

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.

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.

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.

PITA PIZZA

Steps:

• Preheat oven to 350 degrees. Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.
• Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, andcut each pita pizza into 12 wedges. Serve warm or at room temperature.

HOMEMADE PESTO PIZZA

Steps:

• Place dough in an oiled bowl. Cover, for about 45 minutes, and allow dough to rise. Preheat oven to 400 degrees. Press dough into greased pizza round pan. Spread pesto over dough. Place tomatoes over pesto. Place mozerrella over tomatoes. Top with thinly sliced red onion. Drizzle more peston on top of pie. Bake for 15-20 minutes or until crispy. Serve hot.

RUSTIC PESTO PIZZA

Steps:

• Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.
• Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.
• Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.

PESTO PIZZA

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.

INDIVIDUAL PESTO FETA PITA PIZZA

Steps:

• Preheat oven to 400°F.
• Spread pesto on pita pocket.
• Top with desired amount of tomato, basil (if using) and feta cheese.
• Pop into oven for 5-10 minutes.
• As easy as that! Enjoy.

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!

PESTO PITA PIZZA

Steps:

• Preheat oven to 375°F.
• Place pita bread on baking sheet.
• Spray with Olive Oil cooking spray.
• Place in oven and bake for 3-4 minutes.
• In a skillet heat 1 tsp olive oil.
• Add spinach and saute just until slightly wilted then remove from heat and set aside.
• Remove pita bread from oven and spread each with 2 tablespoons of pesto sauce.
• Spread the remaining ingredients between the two pita breads.
• Top with mozzarella and Parmesan cheese.
• Bake for 10-15 minutes or until cheese is melted.