Best 3 Pizza With Pesto Fresh Tomatoes And Mozzarella Recipes

Indulge in a symphony of flavors with our enticing Pizza with Pesto, Fresh Tomatoes, and Mozzarella. This delectable dish tantalizes the taste buds with its vibrant green pesto, bursting with the aromatic freshness of basil, garlic, and Parmesan cheese. Slices of juicy, ripe tomatoes add a burst of tangy sweetness, while creamy mozzarella cheese melts to perfection, creating a gooey, irresistible blanket atop the crispy pizza crust. Get ready to embark on a culinary journey with our three curated recipes: the Classic Pesto Pizza, a traditional favorite that showcases the harmonious blend of pesto, tomatoes, and mozzarella; the Roasted Red Pepper Pesto Pizza, where roasted red peppers infuse the pesto with a smoky, subtly sweet flavor; and the Arugula and Prosciutto Pesto Pizza, featuring the peppery bite of arugula and the salty savoriness of prosciutto, adding a touch of sophistication to this classic dish. Each recipe offers a unique twist on the classic combination, ensuring a delightful experience with every bite.

Here are our top 3 tried and tested recipes!

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES

Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

Ingredients

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

FRESH VEGGIE PIZZA

Fresh Veggie Pizza image

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Steps:

Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

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

Tips:

Make sure to use fresh, ripe tomatoes for the best flavor.
If you don't have pesto, you can substitute a mixture of olive oil, basil, garlic, and pine nuts.
Be careful not to overcook the pizza, as the crust will become dry and tough.
If you like, you can add other toppings to your pizza, such as grilled chicken, roasted vegetables, or crumbled sausage.
Serve the pizza immediately after it comes out of the oven, while the cheese is still melted and bubbly.

Conclusion:

This pizza is a delicious and easy-to-make meal that is perfect for any occasion. The combination of pesto, fresh tomatoes, and mozzarella cheese is a classic flavor combination that is sure to please everyone. So next time you're looking for a quick and easy dinner idea, give this pizza a try.