Italian Pesto Pizza

Italian Pesto Pizza

16
Skipper 0

"This pizza will knock your socks off! Trust me, there will be no leftovers. Pesto comes together with other savory ingredients to make a killer pizza pie!"

Ingredients 25 m {{adjustedServings}} servings 272 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roll out pizza dough as directed on package. Spread the pesto evenly on the crust. Arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
  3. Bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.
Tips & Tricks
Pesto Chicken Penne Casserole

A creamy, one-pan chicken pasta with Alfredo and pesto sauces.

Chef John's Sausage and Egg Pizza

A spicy pizza topped with hot Italian sausage, eggs, and arugula.

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Reviews 16

  1. 17 Ratings

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LISA41070
8/5/2009

Flavor was a tad overwhelming and the crust is not what we like. We will try it again with a couple changes. Use a premade crust, less pesto and 1/2 marinated mozarella and 1/2 regular. That is most likely just a spice preference that my family has. Overall I liked the something other than red sauce pizza.

mollykathrynlewis
11/11/2009

Yummy! The more pesto sauce, the better!

chriskitten8
3/28/2011

This was great. I followed the recipe as stated, then added caramelized onions and sauteed mushrooms. Delicious blend of flavors between the pesto and mozzarella. Yum.