Best 3 Pesto Pizza Recipe By Tasty Recipes

Indulge in a culinary journey with our delectable Pesto Pizza, a symphony of flavors that will tantalize your taste buds. This vegetarian delight features a homemade pesto sauce, a vibrant blend of fresh basil, aromatic garlic, nutty pine nuts, and tangy parmesan cheese. The pizza is adorned with juicy cherry tomatoes, roasted red peppers, and creamy goat cheese, creating a colorful canvas of textures and flavors.

Begin your culinary adventure with our foolproof recipe, meticulously crafted to guide you through each step of the pizza-making process. From preparing the flavorful pesto sauce to assembling the pizza with an array of toppings, we'll equip you with the skills to create this masterpiece in your own kitchen.

Alongside the classic Pesto Pizza recipe, we've curated a collection of tantalizing variations to suit every palate. Discover the vibrant flavors of our Arugula Pesto Pizza, where peppery arugula takes center stage, or embark on a Mediterranean adventure with our Sun-Dried Tomato Pesto Pizza, bursting with the essence of sun-kissed tomatoes.

For those seeking a spicy kick, our Jalapeño Pesto Pizza delivers a fiery twist, while the creamy delight of our Roasted Garlic Pesto Pizza will satisfy your craving for comfort food. And for those with dietary restrictions, our Gluten-Free Pesto Pizza offers a delicious alternative that won't compromise on taste.

With each recipe, we provide clear instructions, helpful tips, and stunning visuals to ensure your Pesto Pizza turns out perfect every time. Whether you're a seasoned pizzaiolo or a novice cook, our recipes will guide you towards culinary success. So, gather your ingredients, preheat your oven, and prepare to create a homemade pizza experience that will leave you and your loved ones craving for more.

Here are our top 3 tried and tested recipes!

VEGAN PESTO TOMATO PIZZA RECIPE BY TASTY

Vegan Pesto Tomato Pizza Recipe by Tasty image

Here's what you need: raw unsalted cashew, nutritional yeast, garlic powder, kosher salt, pepper, fresh basil leaf, arugula, raw walnut, garlic, lemon juice, kosher salt, pepper, olive oil, pizza dough, tomato

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ cup raw unsalted cashew
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon kosher salt
⅛ teaspoon pepper
2 cups fresh basil leaf
2 cups arugula
⅓ cup raw walnut
2 cloves garlic
1 tablespoon lemon juice
½ teaspoon kosher salt
pepper, to taste
6 tablespoons olive oil
1 lb pizza dough
7 slices tomato

Steps:

Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
Preheat the oven to 425°F (220°C).
Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 58 grams, Fat 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams

PESTO PIZZA RECIPE BY TASTY

Pesto Pizza Recipe by Tasty image

Here's what you need: all purpose flour, instant yeast, salt, hot water, olive oil, parmesan cheese, pine nuts, lemon juice, olive oil, garlic, fresh basil leaves, mozzarella cheese, shredded chicken breast, red onion, cherry tomatoes, fresh basil leaves

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 16

Ingredients

3 cups all purpose flour
¾ teaspoon instant yeast
1 teaspoon salt
¼ cup hot water
3 ¾ teaspoons olive oil, plus more for drizzling
½ cup parmesan cheese
½ cup pine nuts, or other nut of your choice
2 tablespoons lemon juice, optional
⅓ cup olive oil
2 cloves garlic
1 ½ cups fresh basil leaves
¾ cup mozzarella cheese
½ cup shredded chicken breast
¼ red onion, thinly sliced
5 cherry tomatoes, chopped
4 fresh basil leaves

Steps:

Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal.
Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball.
Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes).
In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth.
Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth.
On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!)
Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.)
Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves.
Enjoy!

Nutrition Facts : Calories 1733 calories, Carbohydrate 175 grams, Fat 88 grams, Fiber 8 grams, Protein 59 grams, Sugar 5 grams

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

Tips:

Use fresh basil. Fresh basil has a more intense flavor than dried basil. It's better to keep the basil leaves lightly packed so they don't brown.
Make sure the pine nuts are toasted. Toasting the pine nuts brings out their flavor and makes them more fragrant. You can toast them in a skillet over medium heat or in the oven at 350°F for 5-7 minutes.
Use a good quality olive oil. Extra virgin olive oil has the best flavor and will give your pesto pizza the best flavor.
Don't overcook the pizza. A thin crust pizza cooks quickly, so watch it closely in the oven. You want the crust to be crispy and the cheese to be melted and bubbly.
Serve the pizza immediately. Pesto pizza is best served hot out of the oven. You can garnish it with additional basil leaves, Parmesan cheese, or red pepper flakes.

Conclusion:

Pesto pizza is a delicious and easy-to-make meal that is perfect for any occasion. With its simple ingredients and fresh, flavorful taste, pesto pizza is sure to be a hit with everyone. Whether you're making it for a weeknight dinner or a special occasion, this pizza is sure to please.