PIZZA PESTO RECIPES
EASY PESTO PIZZA RECIPE | ALLRECIPES
Ready made pizza crust topped with pesto sauce and cheeses, cut in pickup-size pieces.
Provided by ANNMINER
Categories World Cuisine European Italian
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 24 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a small bowl, combine Ricotta and Parmesan.
- Spread pesto over the ready-to-cook pizza crust. Spread the ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese. Sprinkle with Parmesan to taste.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 80.4 calories, CarbohydrateContent 6.9 g, CholesterolContent 6.6 mg, FatContent 4.1 g, FiberContent 0.4 g, ProteinContent 3.9 g, SaturatedFatContent 1.5 g, SodiumContent 158.8 mg, SugarContent 0.9 g
EASY PESTO PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
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 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and the remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 259 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
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From jamieoliver.com
Total Time 45 minutes
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Total Time 45 minutes
Calories 568 calories per serving
- Preheat the oven to 220C/gas 7, and insert two large baking trays or a pizza stone to warm up.
- Place a large pan of salted water over a high heat and, once boiling, cook the new potatoes for 15–20 minutes, until just tender. Drain and leave to steam dry in the colander, then transfer to a bowl and lightly crush them with a fork.
- Meanwhile, make your pesto. Using a pestle and mortar or a food processor, crush the garlic with a generous pinch of salt, then add the basil leaves and grind to a paste. You may need to do this in a few stages, as it won’t all fit in one go.
- Add the pine nuts and bash well, then stir in the parmesan and 6 tablespoons of olive oil to loosen. Mix in a good pinch of pepper, and leave to one side.
- Cut the dough in half and, on a floured surface, roll out both pieces to around 5mm thick and 30cm in diameter. Dust the hot trays or pizza stone with semolina, then transfer the bases to the trays.
- Divide the pesto between the bases and spread to coat. Toss the potatoes with the rest of the olive oil, season, then scatter them on top of the pizzas. Tear up the mozzarella and poke it between the potato, then throw on a few basil leaves.
- Pop the pizzas in the oven for 15–18 minutes, or until just golden and bubbling. Dress the pea shoots and peas with a squeeze of lemon juice, scatter them over the cooked pizza, and serve.
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PESTO GENOVESE PIZZA | RECIPES | JAMIE OLIVER
Topped with basil pesto, nutty new potatoes and a citrusy pea salad, this gorgeous white pizza is full of fresh flavours.
From jamieoliver.com
Total Time 45 minutes
Calories 568 calories per serving
From jamieoliver.com
Total Time 45 minutes
Calories 568 calories per serving
- Preheat the oven to 220C/gas 7, and insert two large baking trays or a pizza stone to warm up.
- Place a large pan of salted water over a high heat and, once boiling, cook the new potatoes for 15–20 minutes, until just tender. Drain and leave to steam dry in the colander, then transfer to a bowl and lightly crush them with a fork.
- Meanwhile, make your pesto. Using a pestle and mortar or a food processor, crush the garlic with a generous pinch of salt, then add the basil leaves and grind to a paste. You may need to do this in a few stages, as it won’t all fit in one go.
- Add the pine nuts and bash well, then stir in the parmesan and 6 tablespoons of olive oil to loosen. Mix in a good pinch of pepper, and leave to one side.
- Cut the dough in half and, on a floured surface, roll out both pieces to around 5mm thick and 30cm in diameter. Dust the hot trays or pizza stone with semolina, then transfer the bases to the trays.
- Divide the pesto between the bases and spread to coat. Toss the potatoes with the rest of the olive oil, season, then scatter them on top of the pizzas. Tear up the mozzarella and poke it between the potato, then throw on a few basil leaves.
- Pop the pizzas in the oven for 15–18 minutes, or until just golden and bubbling. Dress the pea shoots and peas with a squeeze of lemon juice, scatter them over the cooked pizza, and serve.
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From cookingchanneltv.com
Total Time 30 minutes
Category main-dish
Total Time 30 minutes
Category main-dish
- For the pizza: Spread the pesto onto the pizza crust. Follow with a layer of the mozzarella. Top with the goat cheese and tomatoes. Bake until the crust begins to turn golden and the cheese has melted.
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From marthastewart.com
Reviews 3.2
Total Time 20 minutes
Category Lunch Recipes
Calories 205 g per serving
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Reviews 3.2
Total Time 20 minutes
Category Lunch Recipes
Calories 205 g per serving
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A pizza stone is a worthwhile investment if you're partial to pizza with a crisp crust that doesn’t droop. For this recipe we used a large pizza stone (about 14 inches across). But don’t despair if you don't have one; we also achieved good results when we baked the pizza on a baking sheet.
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Reviews 3.7
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Reviews 3.7
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Reviews 5
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Category Appetizers, Dinner
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Calories 255 calories per serving
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Total Time 25 minutes
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Cuisine Europe, Italian
Calories 255 calories per serving
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