Pesto Bacon Pizza Recipes

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CHICKEN BACON PESTO PIZZA

This pizza is so yummy! Enjoy!

Provided by allison

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 7



Chicken Bacon Pesto Pizza image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium heat until a drop of water of sizzles away. Add bacon; cook until the fat begins to render, about 3 minutes. Season with black pepper. Continue cooking until crisp, 3 to 5 minutes more. Set aside on a paper towel-lined plate.
  • Cook and stir chicken in the bacon grease over medium heat until lightly browned, 5 to 8 minutes. Remove from the skillet while you assemble the pizza.
  • Place pizza crust on a baking sheet; brush edges with olive oil. Spread pesto over the center. Cover with feta cheese, chicken, and bacon.
  • Bake in the preheated oven until cheese is melted and edges of the crust are golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 566.9 calories, Carbohydrate 44.2 g, Cholesterol 107.3 mg, Fat 29.5 g, Fiber 2 g, Protein 36.1 g, SaturatedFat 13.3 g, Sodium 1397.3 mg, Sugar 2.6 g

6 slices bacon, cut into 1/4-inch pieces
ground black pepper to taste
1 large boneless, skinless chicken breast, cut into 1/2-inch pieces
1 (12 inch) flatbread pizza crust
1 teaspoon olive oil
3 tablespoons pesto
1 cup crumbled feta cheese

PESTO PIZZA WITH FETA AND ARTICHOKES

Provided by Eddie Jackson

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 17



Pesto Pizza with Feta and Artichokes image

Steps:

  • For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
  • Let sit until foamy, 3 to 5 minutes.
  • Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
  • Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
  • Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
  • For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
  • In a medium skillet, cook the bacon until crisp. Drain on paper towels.
  • When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
  • Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
  • Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
  • Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
  • Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
  • Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
  • In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.

2 teaspoons sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cups all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt
3 cups loosely packed fresh basil leaves
1/4 cup pine nuts
2 cloves garlic, crushed and peeled
6 cups loosely packed baby arugula
5 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
4 ounces bacon or pancetta, chopped
1 1/2 cups shredded low-moisture mozzarella
1 cup crumbled feta
1 cup sliced marinated artichoke hearts
1/4 cup pickled jalapeno slices plus 1 tablespoon brine from the jar

PESTO BREAKFAST PIZZA

I had something similar for breakfast at a restaurant recently that I decided to try to emulate. My attempt turned out extremely well. This is something that you can prepare the night before then heat in the oven for a quick breakfast the next morning.

Provided by pomplemousse

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Pizza Recipes

Time 30m

Yield 8

Number Of Ingredients 10



Pesto Breakfast Pizza image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Spray a medium skillet with cooking spray; warm over medium heat.
  • Whisk eggs, tomato, bacon, cream cheese, parsley, salt, and pepper together in a bowl. Pour into the skillet; cook and stir until eggs are set, 3 to 5 minutes.
  • Spread pesto evenly over pizza crust and layer on the egg mixture. Sprinkle Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted and pizza is hot, 10 to 15 minutes. Cut and serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 26.2 g, Cholesterol 137.7 mg, Fat 11.8 g, Fiber 1.2 g, Protein 14.9 g, SaturatedFat 5.3 g, Sodium 457.7 mg, Sugar 1.8 g

cooking spray
5 eggs, beaten
2 Roma tomatoes, chopped and drained
4 slices cooked bacon, crumbled
1 tablespoon whipped cream cheese
½ teaspoon dried parsley
salt and ground black pepper to taste
2 teaspoons basil pesto
1 (14 ounce) package pre-baked pizza crust
1 cup shredded Cheddar cheese

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



Easy Pesto Pizza image

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.

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE

I made this pizza for my family and it was a huge success!

Provided by Oranginaghb

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 6



Goat Cheese, Pear, and Bacon Pizza with Pesto Sauce image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
  • Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
  • Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 11.4 g, Cholesterol 21.9 mg, Fat 8.8 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 376.2 mg, Sugar 1.6 g

5 slices bacon, or more to taste, cut into bite-size pieces
½ Bosc pear, sliced
2 tablespoons basil pesto
1 12-inch pre-baked packaged pizza crust
1 cup shredded mozzarella cheese, divided
¼ cup crumbled goat cheese

PESTO CHICKEN PIZZA

This is the only pizza I make now. We love it! Keeping the spices simple helps the flavors of the chicken and vegetables come through. The pizza tastes incredible and is good for you, too. -Heather Thompson, Woodland Hills, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 slices.

Number Of Ingredients 13



Pesto Chicken Pizza image

Steps:

  • In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 601mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

2 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2-3/4 cups bread flour
1 tablespoon plus 2 teaspoons olive oil, divided
1 tablespoon sugar
1-1/2 teaspoons salt, divided
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small onion, halved and thinly sliced
1/2 each small green, sweet red and yellow peppers, julienned
1/2 cup sliced fresh mushrooms
3 tablespoons prepared pesto
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

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