Pesto Pizzas Recipes

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.

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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
• Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

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.

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.

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.

Steps:

• Preparation instructions:
• Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
• a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
• minutes. Stir in olive oil.
• Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
• yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
• and knead about 5 minutes, until smooth and elastic, adding just enough flour
• to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
• coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
• room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
• preheat a grill to medium high (if using a charcoal grill, bank the coals to one
• side) and grill the toppings.
• Add vegetables to grill, cook until tender or:
• Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
• and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
• Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
• oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
• side; cut in half.
• Remove and arrange the grilled vegetables on a baking sheet, season with salt
• and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
• sheet; place near the grill.
• Grill Sausage, remove and coin slice.
• Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
• a single layer and let cool until they are covered in a light gray ash). Divide the
• dough in half and dust the dough and work surface with flour. Roll each piece
• into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
• and place both crusts on it. Lift each piece by the corners and place on the grill,
• oiled-side down; cook about five minutes until the dough puffs and the underside
• is stiff and marked.
• Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
• top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
• Cover and cook about five more minutes or until the cheese melts.
• Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
• greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

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.

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.

Steps:

• Preheat oven to 500 degrees, with a baking sheet on middle rack. Brush flatbreads with olive oil, then add your favorite toppings. Season with salt and pepper. Transfer to hot sheet;bake until bottoms are crisp and toppings are heated through, 5 to 7 minutes. Top withdollops of Basic Basil Pesto and serve immediately.