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Fresh Pesto Pizza

Fresh Pesto Pizza

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This is a basic vegetarian pizza that you can tweak to make your own special go-to dish. It's quick and easy and is the meal I plan for those busy nights when I can't spend much time in the kitchen.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet.
  3. Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.
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I made some fresh homemade pesto sauce for the pizza. Next, I roasted Roma tomatoes, jalapenos, and shallots which had been tossed with Extra Virgin Olive Oil (EVOO). By roasting my veggies, I bought a slight sweetness to the toppings to nicely balance the bite of the pesto sauce. Sauteed some Baby Portobello mushrooms in EVOO. To assemble the pizza, I used a pre-baked whole wheat pizza crust and then added the following in this order - pesto sauce, baby spinach, tomatoes, jalapenos, shallots, mushrooms, feta cheese, and freshly shredded smoked mozzarella cheese. Wooooooo, Buddy! This was the absolute best pizza I've ever made. It was an "Out of This World Meal" which earned me the prized and golden Stamp of Approval (SOA) from Mi Gato Loco.


YUM...I knew this was gonna be a winner and it was! Great combo of flavors. I used homemade peasto sauce, and I know that made a huge difference. I will def be making this again! Thanks for sharing! :)


easy to modify depending on what's around the house.