Italian Pesto Pizza

Italian Pesto Pizza

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"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!"


25 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • 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.
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Your rating



  1. 17 Ratings


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 i...

To many strong flavors between the basil pesto, the grilling seasoning, the rosemary and the blue cheese. Next time I will probably try more of a white pizza with the blue cheese, steak and moz...

Yummy! The more pesto sauce, the better!

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.

Great pizza! I used a Boboli crust, added pepperoni, olives, left off the parsley and basil. Added a sprinkle of Italian seasoning. Next time I'll try it with Jay's Signature Pizza Crust from ...

Simple and good! I skipped the parsley just out of personal distaste and, to save some money, instead of prosciutto just made bacon cooked in Italian seasoning. (It's not the same, but it work...

Add any toppings you like. The key is to use pesto as the sauce and to use fresh mozzarrella. I will make this over and over.

This is good but not five stars for us. I did not use the fresh herbs because I felt the pesto would add enough flavor. It is salty, but not too extreme. I topped it w/ fresh tomatoes after i...

very good flavor; careful not to overcook which happened to me vey quickly