Best 3 Gourmet Pesto Pizza Recipes

Indulge in a culinary masterpiece with our gourmet pesto pizza recipe, a symphony of flavors that will tantalize your taste buds. This delectable pizza features a homemade pesto sauce crafted from fresh basil, pine nuts, Parmesan cheese, and olive oil, creating a vibrant green spread that bursts with herbal and nutty goodness. Topped with sun-dried tomatoes, roasted red peppers, and succulent grilled chicken, this pizza is a delightful fusion of textures and flavors. The addition of mozzarella and Parmesan cheeses provides a gooey, stretchy, and salty touch that perfectly complements the tangy pesto sauce. For a vegetarian delight, substitute the chicken with grilled zucchini or roasted eggplant. This gourmet pesto pizza is not only a feast for the senses but also a healthy and satisfying meal that can be enjoyed by everyone.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO PIZZA

Pesto Pizza image

A great alternative to your regular pizza.

Provided by SKWms

Categories World Cuisine Recipes European Italian

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 inch) pre-baked pizza crust
½ cup pesto
1 ripe tomato, chopped
½ cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
½ small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese

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.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g

EASY PESTO PIZZA

Easy Pesto Pizza image

Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

GOURMET PESTO PIZZA

Gourmet Pesto Pizza image

This is a little more grown-up than your average pizza. (I don't necessarily measure all the toppings, just use as much as you want!)

Provided by Kitchen Kozy

Categories < 60 Mins

Time 35m

Yield 8 slices

Number Of Ingredients 9

Ingredients

20 ounces whole wheat pizza dough (store-bought or home-made)
1 tablespoon olive oil
8 ounces sliced mushrooms
1 small onion, coarsely chopped
1/8 cup sun-dried tomato packed in oil, drained
2 ounces herbed goat cheese
2 cups shredded part-skim mozzarella cheese (or your favorite pizza cheese)
2 ounces sliced black olives
3 -4 ounces pesto sauce (store-bought or home-made)

Steps:

If the pizza dough has been refrigerated, take it out and let it warm up a bit.
Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
Top with the sauteed vegetables, then the shredded cheese.
Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
Slice and enjoy!

Nutrition Facts : Calories 180.7, Fat 11.8, SaturatedFat 6.1, Cholesterol 36.4, Sodium 410.1, Carbohydrate 4.2, Fiber 0.8, Sugar 1.6, Protein 14.9

Tips:

To make the best pesto, use fresh basil leaves. If you can't find fresh basil, you can use dried basil, but the flavor will be less intense.
To make a nutty pesto, use pine nuts. If you're allergic to pine nuts, you can use walnuts, almonds, or pistachios instead.
To make a creamy pesto, use Parmesan cheese. If you're vegan, you can use nutritional yeast instead.
To make a flavorful pesto, use a good quality olive oil. Extra virgin olive oil is the best choice.
To make a bright green pesto, blanch the basil leaves before you blend them. This will help to preserve their color.
Pesto can be used as a pizza topping, pasta sauce, or sandwich spread. It can also be added to soups, stews, and salads.
Pesto can be stored in the refrigerator for up to a week. You can also freeze pesto for up to 3 months.

Conclusion:

Pesto is a versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With its bright green color and flavorful taste, pesto is a surefire way to add some excitement to your next meal.