Diva Licious Pesto Pizza Recipes

Steps:

• Preheat oven to 425º.
• Prepare pesto sauce by combining basil, pine nuts, garlic and parmesan in blender or food processor. Blend well.
• Slowly drizzle olive oil in blender or processor while blending, until thick.
• Season to taste with salt. (None may be necessary.).
• Set aside.
• Heat a little olive oil in skillet and saute mushrooms a few minutes to increase flavor. (If using fresh red bell pepper, add with mushrooms.) Cool slightly.
• Spread pesto sauce over pizza crust.
• Evenly distribute provolone, red bell peppers, black olives and artichokes over pesto.
• Sprinkle with additional parmesan, if desired.
• Bake in preheated oven 15 minutes or until cheese is bubbly.

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.

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!

Steps:

• Preheat oven to 450 degrees.
• Flour pizza dough and roll out to 12 inches in diameter.
• Spread pesto on dough with the back of a spoon.
• Spread ricotta on top of pesto.
• Lay strips of proscuitto on top of ricotta.
• Cover the proscuitto with mozarella.
• Add olives and tomatoes in an even layer on pizza.
• Sprinkle parmesan on top.
• Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
• Let cool 3-5 minutes before slicing.

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!

Steps:

• Place the oven rack on the middle rung; preheat oven to 450 degrees F.
• If your pizza crust is unbaked, pre-bake it for 5 minutes.
• Combine the olive oil and pesto, then spread crust with the mixture.
• Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
• Season the pizza with salt and freshly ground pepper, to taste.
• Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
• Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

Steps:

• pesto:.
• combine basil, olive oil, pine nuts and garlic in food processor with steel knife attachment; process at high speed; stop frequently to scrape down sides of bowl, till contents are well blended.
• transfer to small bowl and blend in cheese by hand.
• when thoroughly blended, cover closely with clear plastic wrap and set aside in refrigerator (allow to come to room temperature before assembling pizza).
• to make pizza:.
• preheat oven to 425.
• prepare dough.
• use the back of a spoon to spread pesto evenly over the surface of the prepared dough, within the rim.
• cover the pesto with all but 1/2 cup of the cheese.
• place tomato slices over the cheese, evenly spaced, about 1 inch apart.
• distribute sun dried tomato strips and olive slices over the tomatoes.
• sprinkle an additional 1/2 cup of cheese over the other ingredients. place shrimp halves, skin side up over the top of the pizza.
• transfer the pizza to the preheated oven; bake till crust is crisp and golden and cheese is bubbly in center, about 15 minutes.
• the shrimp should be opaque and cooked through.