Italian Pesto Pizza Food

ITALIAN PESTO PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• Bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.

PESTO PIZZA

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.

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)

Steps:

• Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
• Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

ITALIAN PESTO PIZZAS

Steps:

• Place pita breads on an ungreased baking sheet; spread with pesto. Layer with mozzarella cheese, spinach, mushrooms, yellow pepper, tomato, onion, Parmesan cheese, olives if desired and pepper flakes., Bake at 425° for 10-12 minutes or until cheese is melted. Top pizzas with basil.

PERFECT CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 450°F.
• Cut chicken tenders into bite size pieces.
• Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
• Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
• Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
• Sprinkle mozzarella cheese over the pizza.
• Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.

PROSCIUTTO PESTO PIZZA

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.

BASIL PIZZA RECIPE

Steps:

• Preheat the oven and stone/sheet pan. Preheat the oven to 500°F, with a pizza stone on center rack. If you don't have a pizza stone, place a sheet pan on the rack a few minutes before you assemble the pizzas.
• Make the pesto. Add the basil, pine nuts, Parmesan and garlic to a food processor fitted with the blade attachment. Blend until the basil is in tiny pieces. Then add the tomato paste, lemon juice, olive oil and pinch of sugar, and blend until smooth. Season to taste with salt and pepper. (Here's How to Season to Taste.)
• Prepare the pizza crust. Either shape your pizza dough into approximately 12-inch rounds, or set out your pre-baked approximately 12-inch rounds, on a lightly floured work surface.
• Assemble the pizzas. Evenly divide the pesto among the two crusts, spreading it thinly. Then sprinkle each with equal amounts of the grated Mozzarella. Now divide the red onion slices between the two, and about half of the basil leaves.
• Bake. Transfer the pizzas to the stone or baking sheet and drizzle about ½ tablespoon of the olive oil along the edges of the crusts. Place in the preheated 500°F oven, and bake until the crust is golden along the edges, about 15 minutes. (For pre-baked crusts, heat just long enough to melt the cheese and heat it through.)
• Garnish, cut and serve. Once out of the oven, add the chili flakes (if desired), pine nuts, and the remaining fresh basil leaves. Then drizzle with the remaining olive oil, slice and serve.

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA

Steps:

• Make homemade Pizza Dough as per instructions, let dough** rest for approximately 15-20 minutes before rolling
• Pre heat oven to 425 F (220 C).
• Shape the dough into a lightly greased pizza or cookie sheet, spread the Arugula Pesto or Basil Pesto (if you prefer) on top, then top with shredded mozzarella and sliced tomatoes. Drizzle with a tablespoon of olive oil and sprinkle with a little salt. Bake for approximately 10-12 minutes or until crust is baked and cheese is melted. Let sit 5 minutes before serving. Enjoy!
• **Whether store bought or homemade pizza dough should rest for approximately 20 minutes before shaping into a round or oval shape. It keeps the dough from springing back when shaping.

ITALIAN BREAD CREAMY PESTO PEPPERONI PIZZA

Steps:

• Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
• Heat oven to 450°F (regular or convection air-bake).
• Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
• In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
• Spread on the bread crusts.
• Sprinkle the olives on top of the ricotta.
• Top with pepperoni slices.
• Top with shredded mozzarella cheese.
• Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
• Place on sheet on one rack and the other on the other rack.
• Bake for about 10-12 minutes (the cheese should be well melted).
• Cool for about 5 minutes.

Steps:

• Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
• For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
• Add all the ingredients for the pesto in a blender.
• The pesto should be mixed gradually with pulsing movements. If mixed continuously the heat created by the blades will oxidize the basil turning the pesto into a dark colour.
• Once the dough is ready, cut it into 4 equal sizes and lay them down on a well-floured baking sheet.
• When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 430 F - 220 C.
• Once the oven reaches the temperature of 430 F -220C, take the pizza stone out of the oven and lay the dough on top.
• Top it with the stracchino cheese
• Drizzle with the pesto
• Cook it in the hot oven for 10 minutes

31 BEST PESTO PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

SAUSAGE PESTO PIZZA

Steps:

• Preheat the oven to 450 degrees.
• If using a pre-baked pizza crust, follow the instructions on the package for a pre-baked crust. If using a store bought pizza dough, roll the dough out into a 10 inch round. Place the dough onto a pizza stone and prick a few times around with a fork. Brush a light layer of olive oil on the dough and bake for 5 minutes.
• Remove the pizza from the oven and top with a layer of sauce. Don't add too much sauce because your pizza will be soggy after it bakes, we're looking for a nice, crispy crust. Add the sausage crumbles to the pizza, followed by several dollops of the basil pesto. Place the fresh mozzarella on the pizza, scattered so that it's no overlapping.
• Bake the pizza for 12-14 minutes until the cheese is melted and the crust is nice and brown. remove the pizza from the oven and drizzle with the basil infused oil, then top with parmesan cheese and fresh strips of basil.
• Cut into slices and serve immediately.

EASY CLASSIC BASIL PESTO

Steps:

• Place food processor container and blade in the refrigerator for at least one hour.
• Meanwhile wash and dry fresh basil leaves.
• Remove container and blade from refrigerator. Add 1/3 basil leaves, half the salt, one third of the olive oil and pulse to combine. Add another 1/3 basil leaves and pulse to combine add remaining basil leaves and pulse.
• Add pine nuts, Parmesan Cheese and Pecorino, another one third olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine. Serve over cooked pasta. Enjoy!
• **Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed. Left over Pesto should be refrigerated.

EASY PESTO PIZZA

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.

SAUSAGE PESTO PIZZA

Steps:

• Preheat oven to 430 degrees.
• Combine tomatoes, olive oil, garlic, salt and crushed red pepper in a small sauce pan. Use hands to gently crush tomatoes. Bring to boil. Reduce heat and let simmer for 20 minutes.
• While sauce is simmering, roll out pizza dough.
• Cook italian sausage in a 12 inch cast iron skillet over medium heat. Drain to remove any grease.
• Place pizza dough in the same skillet that you cooked the sausage in. Press into the pan and slightly up the sides.
• Turn pan to medium heat. Cook for 5 minutes.
• Spread sauce over the top. Top with diced mozzarella and crumbled Italian sausage. Bake in preheated oven for 12 - 15 minutes or until crust is browned and the cheese is bubbly. Remove from oven, drizzle with pesto. Slice and serve.