Rustic Pesto Pizza Recipes

Steps:

• Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.
• Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.
• Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.

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:

• 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.

Steps:

• Heat oven to 375ºF.
• Brown sausage; drain. Beat eggs in large bowl; stir in sausage, cheeses, prosciutto and parsley.
• Line 9-inch pie plate with 1 pie crust; fill with meat mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 1 hour or until golden brown. Let stand 15 min. before serving.

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 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.