Best 4 Italian Bread Creamy Pesto Pepperoni Pizza Recipes
Indulge in a culinary journey to Italy with our delectable Italian Bread Creamy Pesto Pepperoni Pizza recipe. This mouthwatering pizza features a crispy and flavorful Italian bread base, topped with a creamy and aromatic pesto sauce, an array of savory pepperoni slices, a generous sprinkle of mozzarella cheese, and a drizzle of spicy red chili flakes. This recipe is a delightful blend of classic Italian flavors that will tantalize your taste buds. Additionally, discover variations of this classic dish with our equally tempting Pesto Primavera Pizza, brimming with vibrant vegetables, and our Vegan Pesto Pizza, a plant-based delight that will satisfy even the most discerning palate. Embark on this culinary adventure and treat yourself to an unforgettable pizza experience.
Here are our top 4 tried and tested recipes!
ITALIAN BREAD CREAMY PESTO PEPPERONI PIZZA
These are awesome! Crusty unsliced Italian bread is a must for this recipe, regular unsliced soft bread will not hold up. The ricotta mixture can be prepared well in advance and refrigerated until ready to use.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 pizzas
Number Of Ingredients 8
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.
Nutrition Facts : Calories 736.1, Fat 37.7, SaturatedFat 18.5, Cholesterol 110.5, Sodium 1654.1, Carbohydrate 62.6, Fiber 4, Sugar 1.8, Protein 35.2
PESTO AND MOZZARELLA FRENCH BREAD PIZZA
Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.
Provided by Dawn Perry
Categories pizza and calzones
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
- Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn't begin to brown), 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.
PEPPERONI LOVER'S FRENCH BREAD PIZZA
An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won't create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that's what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
Provided by Dawn Perry
Categories easy, weekday, weeknight, pizza and calzones, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
- Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.
ITALIAN PIZZA BREAD
-Sherry Adams, Mount Ayr, Iowa
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Slice roll in half lengthwise. Place on baking sheet. Spread pizza sauce over each half. Top with pepperoni. Sprinkle with mozzarella cheese. , Bake at 350° for 10 minutes or until heated through. Broil 4 in. from the heat for 2 minutes or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 427 calories, Fat 18g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 2410mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
Tips:
- Use fresh ingredients whenever possible, especially for the pesto. Fresh basil will give the pesto a much brighter flavor than dried basil.
- Don't be afraid to experiment with different types of cheese. A blend of mozzarella and sharp cheddar would be a delicious addition to this pizza.
- If you don't have a pizza stone, you can bake the pizza on a greased baking sheet. Just be sure to preheat the baking sheet before adding the pizza.
- Let the pizza cool for a few minutes before slicing and serving. This will help the cheese to set and prevent the pizza from falling apart.
Conclusion:
This Italian Bread Creamy Pesto Pepperoni Pizza is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual get-together. The creamy pesto sauce is flavorful and tangy, and the pepperoni and cheese add a savory and satisfying touch. With a few simple tips, you can make this pizza at home that tastes just as good as your favorite pizzeria. So next time you're craving pizza, give this recipe a try!
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