Best 6 Pesto Pizzas Recipes
**Pesto Pizzas: A Flavorful Fusion of Fresh Herbs, Savory Cheese, and Crispy Crust**
A symphony of flavors awaits your taste buds with our delectable pesto pizzas. These culinary masterpieces combine the vibrant freshness of homemade pesto, the rich and gooey indulgence of melted cheese, and the crispy, golden-brown perfection of a perfectly baked pizza crust. Indulge in three unique pesto pizza recipes, each offering a distinct taste experience. From the classic Margherita Pesto Pizza, featuring a harmonious blend of ripe tomatoes, fresh mozzarella, and basil pesto, to the more adventurous Arugula and Goat Cheese Pesto Pizza, adorned with peppery arugula, creamy goat cheese, and a tangy lemon-basil pesto, these pizzas promise an explosion of flavors in every bite. And for those with a penchant for spicy delights, the Spicy Sausage and Pesto Pizza tantalizes the palate with its combination of savory sausage, piquant roasted red peppers, and a fiery arugula-jalapeño pesto. Embark on a culinary journey with our pesto pizzas and discover a world of flavors that will leave you craving for more.
PESTO PIZZAS
Our fresh Basil Pesto brings summery flavor to this homemade pizza.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.
- Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.
- Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.
Nutrition Facts : Calories 205 g, Fat 13 g, Fiber 1 g, Protein 7 g
FRENCH BREAD PIZZAS WITH RICOTTA, ROASTED TOMATOES, AND PESTO
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Provided by Katherine Sacks
Categories Sandwich Tomato Bake Kid-Friendly Quick & Easy Dinner Lunch Parmesan Ricotta Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Position rack in top third of oven and preheat to 425°F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
- Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
- Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.
PESTO PORTOBELLO PIZZAS
Super easy and delicious! Lunch, dinner or snack, we can't think of a time when these pizzas wouldn't come in handy. Serve quartered with toothpicks as appetizers. -Laurie Barmore, Waterford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet., Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.
Nutrition Facts : Calories 261 calories, Fat 19g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 377mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
ITALIAN PESTO PIZZAS
These individual pizzas, ready in 30 minutes or less, give you good reason not to call out for dinner. The pesto base makes the kitchen smell wonderful while it's baking. -Kelly Evans, Kalamazoo, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 813mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 26g protein.
PESTO, RICOTTA AND SUN-DRIED TOMATO PIZZAS
Thiese are a fun appetizer which take no time. You can grill the bread which is what I like or you can just grill the bread right in the oven. The bread is the only thing grilled with the pesto and the ricotta and cheese mix is chilled. It is a very light easy appetizer which always goes over well. Some fresh basil makes for a very pretty presentation and using store bought small pizza crusts makes it even easier. Now if you want to make your own small pizza crusts ... go right ahead. I have when I have time. Most often I don't, but thin thin store bought crust are not all that bad.
Provided by SarasotaCook
Categories Cheese
Time 25m
Yield 24 Slices, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pizza crusts -- Grill one side just until lightly brown, then flip and brush the top side with pesto. Grill just another minute until heated through and the bottom side is lightly toasted. This can be done in the oven or on the grill. I prefer the grill for this if possible.
- Cheese -- Mix the ricotta with the tomatoes, salt and pepper and spread over the warm pesto pizzas. Garnish with fresh basil and slice in 4-6 pieces as an appetizer.
- The best light appetizer that is healthy but packs tons of flavor.
Nutrition Facts : Calories 43.5, Fat 3.1, SaturatedFat 1.8, Cholesterol 10.5, Sodium 99.1, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 2.5
PESTO CHICKEN PIZZAS
These quick-fix "pizzas" make a great meal or after-school snack, says Brigitte Raven from Greenfield, Indiana. She spreads tortillas with a cilantro pesto, then tops them with chicken, cheese, tomatoes and olives.
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For pesto, in a blender, combine the first five ingredients; cover and process until blended. While processing, add oil in a steady stream., Place tortillas on two ungreased baking sheets. Spread each with about 1 tablespoon pesto. Sprinkle with chicken, tomatoes, olives and cheese. Bake at 450° for 5-8 minutes or until cheese is melted.
Nutrition Facts : Calories 299 calories, Fat 19g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 531mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
Tips:
- For the best pesto flavor, use fresh basil. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- Use a good quality olive oil for the pesto. This will make a big difference in the overall flavor of the dish.
- If you don't have pine nuts, you can use other nuts such as walnuts or almonds.
- You can adjust the amount of garlic in the pesto to your liking.
- If you want a creamier pesto, you can add a little bit of milk or cream.
- Pesto can be made ahead of time and stored in the refrigerator for up to a week.
- Pesto can also be frozen for up to 3 months.
Conclusion:
Pesto pizzas are a quick and easy meal that can be made with just a few ingredients. They are perfect for a weeknight dinner or a casual party. With its vibrant green color and nutty flavor, pesto adds a delicious touch to any pizza. Whether you prefer a classic Margherita pizza or something more adventurous, there is a pesto pizza out there for everyone. So next time you're looking for a flavorful and easy meal, give pesto pizza a try.
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