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
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.
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
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.
BASIL PESTO PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
- Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
- In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
- To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
PESTO-PIZZA DIP
Ultra-easy creamy basil and oregano spread is flavor-packed with pesto and italian dressing mix! I found this recipe in Woman's World magazine. I have not tried this recipe.
Provided by internetnut
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place cream cheese, sour cream, basil, pesto, dressing mix and oregano into food processor. Grate 1 teaspon zest and squeeze 1 tablespoon juice from lemon; add to food processor. Process until smooth.
- Transfer mixture to serving bowl or, if desired, to peppers. Sprinkle with chopped pepperoni; garnish with basil sprigs. Serve with rolls, tomatoes, mushrooms and pepperoni slices.
Nutrition Facts : Calories 171.2, Fat 16.1, SaturatedFat 10, Cholesterol 43.8, Sodium 100.7, Carbohydrate 5.2, Fiber 1.9, Sugar 0.2, Protein 3.8
PESTO PIZZA
Skip the pizza sauce and instead use pesto as the base for this French bread pizza. Top with capicola, mozzarella and Parmesan and simply broil until the bread is toasted and the cheese is melted. A quick finish of fresh basil and you have pesto pizza in no time!
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Brush the cut sides of the bread with the pesto. Divide the capicola, mozzarella and Parmesan among the pesto-topped bread.
- Place the assembled bread halves on a baking sheet, then broil until the cheese melts. Top with the basil and serve.
GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 3 mini pizzas
Number Of Ingredients 10
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 PIZZA
Once a week, a good friend of mine fixes supper for me, my husband and our two daughters. We always request the same thing-her great pizza!-Arlyn Kantz, Ft. Worth, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 255 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
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