PESTO PIZZA RECIPE
This pesto pizza recipe requires just a handful of ingredients and is a breeze to make if you already have pizza dough in the freezer.
Provided by Sonja Overhiser
Categories Main Dish
Time 17m
Number Of Ingredients 5
Steps:
- Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place your pizza stone in the oven and preheat to 500°F. Slice the tomato.
- When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
- Quickly assemble the pizza. Spread the pesto over the dough, sprinkle on as much cheese as you like, add the tomato slices, and top with some fresh grated Parmesan and a pinch of salt.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone.
- Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Try to let the pizza cool before you eat it, so you don't burn off all your taste buds - this is always the hardest part!
Nutrition Facts : Calories 183 calories, Sugar 1.4 g, Sodium 241.8 mg, Fat 7.8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 1.5 g, Protein 8.1 g, Cholesterol 2.5 mg
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA
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
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 PIZZA WITH FRESH TOMATOES & MOZZARELLA
Pesto Pizza is the perfect delicious change from a regular Pizza Margherita, a creamy Pesto makes the perfect base, then topped with slices of fresh tomatoes and shredded mozzarella. Pizza night never tasted so good!
Provided by Rosemary Molloy
Categories Main Course
Time 32m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 439 kcal, Carbohydrate 51 g, Protein 15 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 1060 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CRISPY TOMATO BASIL PESTO FLATBREAD PIZZAS
Basil pesto, fresh mozzarella, roasted tomatoes and fresh basil leaves top a crispy flatbread for individual pizzas. Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Quick, easy and delicious!
Provided by Tricia L
Categories Main Dish Recipes Pizza Recipes
Time 57m
Yield 10
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Spread tomato slices out on baking sheet. Drizzle some olive oil over slices.
- Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard.
- Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil.
- Brush both sides of each tortilla with olive oil and arrange on baking sheet.
- Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes.
- Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices.
- Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 17.1 g, Cholesterol 25.6 mg, Fat 39.7 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 9.7 g, Sodium 386 mg, Sugar 2 g
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
More about "tomato pesto pizza recipes"
TOMATO PESTO PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (36)Category EntreeCuisine ItalianTotal Time 25 mins
- Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
- Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.
PESTO PITA PIZZA RECIPE | PESTO PIZZA RECIPE | CLEAN EATING
From thegraciouspantry.com
Reviews 4Category Main Course, PizzaCuisine American, ItalianTotal Time 30 mins
- To eat, either cook in the microwave for 1 to 2 minutes (until the cheese melts) or bake in the oven on a cookie sheet at 350F. for about 10-20 minutes (until the cheese melts).
PESTO PIZZA RECIPE WITH CHERRY TOMATOES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (1)Category MainCuisine ItalianCalories 484 per serving
- Prep the ingredients, that is to say, slice the cherry tomatoes in half, chop the garlic, grate the mozzarella and Romano cheeses.
- Heat 1 tablespoon of olive oil in a large pan over medium high heat; add the chopped garlic and sauté for about 30 seconds.
PIZZA WITH PESTO, FRESH TOMATOES, AND MOZZARELLA RECIPE ...
From epicurious.com
3.7/5 (44)Servings 1
FARM FRESH FEASTS: GREEN TOMATO PIZZA WITH PESTO AND FETA
From farmfreshfeasts.com
Estimated Reading Time 4 mins
TOMATO-OLIVE-PESTO PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (7)Category EntreeServings 4Total Time 20 mins
BASIL PESTO CHERRY TOMATO PIZZA RECIPE
From recipeland.com
4/5 (6)Total Time 20 minsServings 2Calories 275 per serving
GARDEN TOMATO AND BASIL PESTO PIZZA RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Calories 377 per serving
- Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.
PESTO PIZZA TOAST - GIADZY | GIADA DE LAURENTIIS RECIPE
From giadzy.com
4.5/5 (2)Author Giada De LaurentiisServings 4Total Time 13 mins
- Heat a large pan over medium high heat. Add 2 tablespoons olive oil and swirl to coat the bottom of the pan. Add the bread slices and cook for 2 minutes on the first side or until golden brown and toasted. Flip the bread the cook for another 2 minutes to toast. Remove the bread to a plate. Add the remaining ½ tablespoon olive oil, tomatoes and salt to the pan. Cook until blistered and slightly browned. About 1 minute. Remove the pan from the heat. Push the tomatoes off to one side of the pan and arrange the toast back in the pan. Spoon the tomatoes on top of the toasts and dollop the pesto in between. Sprinkle evenly with the cheese and broil for 2 to 3 minutes or until golden brown and bubbly. Top with parmesan cheese if desired.
SUN-DRIED TOMATO PROSCIUTTO PESTO PIZZA RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 4Category PizzaCuisine ItalianTotal Time 25 mins
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
LOW CARB PESTO, TOMATO & MOZZARELLA PIZZA - THE BETTERED ...
From thebetteredblondie.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 406 per serving
- The first step is to get the cauliflower thin crispy. Preheat the air fryer to 400' and place the cauliflower pizza thin in the basket. Cook for 3 minutes. (oven instructions in notes)
- Spread with a layer of pesto and then top with fresh tomato and mozzarella slices. Cook another 3 - 4 minutes until cheese is just meltedRemove from air fryer. Top with some fresh arugula and dot with some more pesto. Sprinkle with fresh cracked black pepper, slice and enjoy!
GRILLED CORN TOMATO AND PESTO PIZZA - RECIPE RUNNER
From reciperunner.com
Servings 4Total Time 30 minsCategory PizzaCalories 460 per serving
- Slice the tomatoes and sprinkle them with salt. Let them sit for about 10 minutes then blot them with a paper towel before putting them on the pizza.
- On a large sheet pan or pizza stone add a drizzle of olive oil. Stretch and shape the dough into the size pizza you want flipping the dough once so both sides are coated with olive oil.
- Preheat grill to 475-500° F. If using fresh corn, place it on and grill for 6-8 minutes, turning it every 2 minutes. Remove it from the grill and let it cool. Once cool enough to handle cut the kernels off of the cob.
- Place the prepared pizza dough on the hot grill. Close the lid and grill the dough for 2-3 minutes. Use a spatula to flip the dough over and grill another 2-3 minutes or until puffy, browned and cooked through.
PESTO PIZZA RECIPE WITH TOMATOES & MOZZARELLA | BARILLA
From barilla.com
Cuisine VegetarianServings 4
FRESH TOMATO-PESTO PIZZA RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Calories 242 per servingServings 8
- To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.
- To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.
MAKE MARIA MARLOWE'S ROASTED TOMATO AND PESTO PIZZA RECIPE ...
From goodmorningamerica.com
Author GMA TeamEstimated Reading Time 2 mins
ROAST TOMATO AND PESTO PIZZA RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
SUN-DRIED TOMATO PESTO PIZZA (VEGAN) - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
Cuisine VeganTotal Time 35 minsCategory Main Course
TOMATO AND PESTO PIZZA RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (3)Uploaded 2020-07-17Category Main DishPublished 2021-03-17
HOMEMADE PESTO PIZZA RECIPE - MYPIZZACORNER.COM
From mypizzacorner.com
4.7/5 (3)Category MainCuisine ItalianCalories 650 per serving
ROASTED TOMATO PESTO SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TRADER JOE'S 5 INGREDIENTS - VEGAN TOMATO PESTO PIZZA ...
From shelikesfood.com
CHICKEN AND SUN-DRIED TOMATO PESTO PIZZA | RECIPES | PIZZA ...
From pizzatoday.com
HOMEMADE PIZZA RECIPE - EASY HOMEMADE PESTO RECIPE ...
From pioneerwomancoaster.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love