Pesto Pizza

Pesto Pizza

22 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
ANNMINER
Recipe by  ANNMINER

“Ready made pizza crust topped with pesto sauce and cheeses, cut in pickup-size pieces.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 serving

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a small bowl, combine Ricotta and Parmesan.
  3. Spread pesto over the ready-to-cook pizza crust. Spread the ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese. Sprinkle with Parmesan to taste.
  4. Bake for 12 to 15 minutes.

Share It

Reviews (22)

Rate This Recipe
BLUESHAWKS
18

BLUESHAWKS

Very yummy! I added about 1/4 cup parmesan alfredo sauce to the dough before spreading the pesto sauce. I also cut the pizza in slices and served for dinner. My husband asked me where I bought the pizza from. It looked and tasted like a gourmet pizza. Thanks, Ann!

MONARCH38
13

MONARCH38

DELISH! For starters, I chose to use a crust recipe from this site (Jay's Signature Pizza Crust - scaled to 1/2). Then for the Pesto, I used a recipe from this site (Pesto..by Valerie) and it in itself was a 5* - simply amazing. To the Ricotta I added 1t minced garlic and blended with Asiago (I substituted freshly shredded Asiago for Parmesan because it's what I had on hand - I don't see anywhere in the directions where it says to use the Romano, so I used all Asiago). I spooned 3T spaghetti sauce from a jar onto the Pesto (we love sauce) before laying down the Ricotta blend. I topped with Roma tomatoes, 1 cup diced cooked chicken, 1/2 can drained artichoke hearts, 2oz sliced fresh mushrooms, 1/2 of a diced red pepper, 1/2 of a diced green pepper, small can of sliced black olives, and more shredded Asiago to taste on top. Baked on pizza stone. Reduced cooking temp to 375 and increased cooking time to 30 mins to enable heating of so much topping. We couldn't get over how fabulous this pizza tasted - like something from a restaurant! The crust was perfect and the Pesto made the recipe! Thanks for such an inspiring base pizza - we will use this over & over!

MSCOLLEEN
11

MSCOLLEEN

Quick and easy and a big hit.

More Reviews

Similar Recipes

Chicken Pesto Pizza
(194)

Chicken Pesto Pizza

Pesto Pizza
(113)

Pesto Pizza

Italian Pesto Pizza
(16)

Italian Pesto Pizza

Fresh Pesto Pizza
(6)

Fresh Pesto Pizza

Pesto Pita Pizza
(3)

Pesto Pita Pizza

Potato Pesto Feta Pizza
(3)

Potato Pesto Feta Pizza

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Pesto Pizza

>

next recipe:

Mediterranean Pesto Pizza