THREE-CHEESE PESTO PIZZA
We love the bold flavor of this pizza that's a bit different from the traditional. The pesto, cheese and olive topping makes a delicious statement. Serve it as a main dish, or as a fun appetizer cut in smaller pieces. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes. , Bake at 400° until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 422 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 1131mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
PESTO AND CHEESE PIZZA
This is what we call a painless pizza! A favorite for sharing, and even better not to. Make your very own Italian-inspired creation from the comfort of your own home, quick and easy with Bisquick™. The simple ingredients keep this pizza fresh, vibrant and to the point.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
- Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
- Bake 6 to 7 minutes or until lightly browned around edges.
- Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 380, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g
BASIL PESTO AND 3-CHEESE NAAN PIZZA
The garlic in the pesto might add a little kick, so use less, if necessary. A great appetizer or a main dish. Hope you guys give this a try!
Provided by Sugar and Spice
Categories Main Dish Recipes Pizza Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine basil, Parmesan cheese, 1/4 cup olive oil, walnuts, garlic, salt, and pepper in a blender; blend pesto until desired consistency, 5 to 8 minutes. Add 1 extra tablespoon olive oil at a time for a thinner pesto. Set aside.
- Heat 1 teaspoon olive oil in a skillet over medium heat; stir in mushrooms, rosemary, salt, and pepper. Saute until mushrooms are tender, about 5 minutes. Set aside.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1 naan and cook until crispy, about 2 minutes per side. Spread naan with a generous amount of pesto, and top with ricotta cheese, feta cheese, and sauteed mushrooms. Sprinkle with Parmesan cheese. Cook until cheese is melted. Repeat with second naan and remaining ingredients.
Nutrition Facts : Calories 519.8 calories, Carbohydrate 38.3 g, Cholesterol 42.3 mg, Fat 32.7 g, Fiber 7.3 g, Protein 19.7 g, SaturatedFat 8.9 g, Sodium 703.3 mg, Sugar 2.7 g
PESTO, ROASTED CORN, AND BLUE CHEESE PIZZA
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 31m
Yield 2 entree servings or 6 appetiz
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
- Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
- If you are grilling on a charcoal grill, set coals on one side of the grill.
- Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
- Remove from grill, season with salt and pepper and slice. Serve immediately
BROCCOLI PESTO PIZZA
Steps:
- Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package.
- Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed.
- Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top.
- Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes.
- Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges.
Nutrition Facts : Calories 460 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 20 milligrams, Sodium 890 milligrams, Carbohydrate 445 grams, Fiber 7 grams, Protein 17 grams
PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
- Combine all the ingredients in a food processor and blend until you have a smooth paste.
GRILLED PIZZA WITH RICOTTA AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 8 small pizzas
Number Of Ingredients 7
Steps:
- Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
- Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
- Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.
PESTO AND CHEESE SNOWFLAKE BREAD
A few well-placed cuts and some twisting transform plain pizza dough and pesto into a festive holiday appetizer that's perfect for sharing.
Provided by Food Network Kitchen
Categories appetizer
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment. Stir the pesto, mozzarella and 1/4 cup Parmesan together in a medium bowl. Cut the dough into 4 equal pieces. On a floured work surface, form the pieces into balls. Roll one ball into a 10-inch circle (about the size of a dinner plate) and place it on the prepared baking sheet. Spread with 1/3 of the filling, leaving a 1-inch border around the edges. Add 2 more layers of rolled dough circles and filling, ending with the fourth dough circle on top.
- Mark the center of the dough by placing a small drinking glass (about 2 inches in diameter) in the middle. With a very sharp knife, make 4 cuts through the dough at 12, 3, 6 and 9 o'clock to make 4 quarters, leaving it intact at the center where the glass is. Cut through each quarter to make 8 equal-sized wedges, then cut through each wedge one more time to make 16 equal-sized wedges that are attached in the center. Lift a pair of 2 wedges and twist them away from each other, two turns in opposing directions. After twisting, place each pair back on the baking sheet. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
- Beat the egg and milk in a small bowl. Brush the egg wash all over the risen dough and sprinkle lightly with grated Parmesan and flaky sea salt if using. Bake until the bread is puffed and golden brown, 25 to 30 minutes. Cool on a wire rack 15 minutes before serving.
PESTO PIZZA WITH AUBERGINE & GOAT'S CHEESE
A vegetarian pizza with green basil sauce and creamy cheese that can be made in the oven or on a barbecue
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 2 pizzas (serves 4)
Number Of Ingredients 8
Steps:
- Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
- Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
- Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat's cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.
Nutrition Facts : Calories 431 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
PESTO-ARTICHOKE PIZZA
This IS AMAZING! My own personal recipe:) The massive amounts of veggies stay moist and absorb every ounce of garlic pesto flavor, the crust is crisp...the pizza is quick, easy, satisfying, flavorful and healthy! Piled high with veggies and other good stuff, this puppy will satisfy even the most skeptical pizza gourmet. Try adding garlic grilled chicken for a carnivorous twist. ROWR!
Provided by maesyn
Categories Potluck
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
- Spread pesto on crust.
- Toss a thin coat of shredded cheese over the pesto.
- Then begin to layer vegetables.
- First spread spinach evenly.
- Then top with artichokes, followed by diced tomatoes.
- Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
- Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
- Bake according to pizza crust instructions.
- (usually 10 minutes).
- It's always a huge hit- and addictively delicious!
Nutrition Facts : Calories 3.7, Sodium 1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.2
PIZZA WITH PESTO AND SMOKED SALMON
Provided by Sue Ellison
Categories Fish Appetizer Bake Ricotta Salmon Summer Bon Appétit Colorado Sugar Conscious Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Lay pie crust in center of baking sheet. Fold in 1/2-inch of crust edge. Stand up double edge and crimp decoratively, forming upright rim. Blend cheese and pesto in small bowl. Spread cheese mixture over crust. Sprinkle with pine nuts. Bake pizza until crust is set and golden, about 18 minutes.
- Arrange salmon pieces over pizza. Garnish with basil and serve.
VERY SIMPLE PESTO STEAK AND GOAT CHEESE PITA PIZZA WITH ASPARAGU
This is delicious, simple and impressive. I used an inexpensive steak and it still tasted great. Wonderful with a tossed salad or fruit. Feel free to skip the cream cheese and use just goat cheese for a bolder flavour.
Provided by Chez Desireacutee
Categories Lunch/Snacks
Time 35m
Yield 4 pita pizzas
Number Of Ingredients 12
Steps:
- To prepare steak-.
- Slice small "pockets" in steak against grain and stuff with thin pieces of garlic. Liberally sprinkle salt on top.
- Put on foil covered broiler pan and broil for 3-4 minutes on each side depending on how well you like your steak. Remember that the steak will cook further in the oven as the pizza, so take this additional cooking time into account when you check for doneness.
- For pizzas-.
- Put all 4 pitas on a baking tray. I usually put a little cornmeal on the tray to ensure that they do not stick.
- Spread each pita with a tablespoon of pesto. If you like more feel free to add some.
- Prepare asparagus by snapping off tough ends and washing. Lay in single layer on microwaveable plate. Add a little salt if you wish and cover with plastic wrap. The asparagus should be wet so that it will steam itself in the microwave. Microwave on high for 1 minute and let set with plastic still in tact to continue cooking.
- Next arrange small amounts of cream cheese (or goat cheese if that's all you're using) around the pizza.
- Slice the slightly cooled steak very thinly against the grain, keeping the garlic if it falls out to top on the pizza.
- Arrange the thin pieces of steak on each pizza.
- Top with sliced mushrooms, 1 inch long pieces of cut asparagus, sliced mushrooms and the goat cheese. Drizzle with a little olive oil and sprinkle some garlic salt on top.
- Bake in 375°F oven for 8-12 minutes, until pita is slightly crispy. Broil for another minute or so to crisp up top.
- Serve with some balsamic vinegar drizzled on top if you like.
Nutrition Facts : Calories 189.7, Fat 9.1, SaturatedFat 3, Cholesterol 10.8, Sodium 498.3, Carbohydrate 21.7, Fiber 4, Sugar 3.3, Protein 7.9
EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA
This Pizza recipe came from Yahoo! Food with some alterations by me. I used a Premade Boboli-style Pizza Crust instead. I also think the pesto would be better spead under the eggplant or maybe even without it at all. I loved the eggplant so much I thought the pesto and cheese overpowered it. See what you think? On the matter of pizza dough and pesto it recommennded store-bought or homemade again - your preference.
Provided by Chef kittiekitsch
Categories < 60 Mins
Time 38m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees F.
- In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
- Season the eggplant with the salt.
- Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
- Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
- Meanwhile, oil a 14-inch pizza pan or large baking sheet.
- Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
- Arrange the eggplant slices on the pizza crust.
- Sprinkle the garlic and pepper over the top.
- Bake for 12 minutes.
- Put the slices of goat cheese on the pizza.
- Sprinkle with the Parmesan, and then dot with the pesto.
- Bake until the cheese begins to turn golden, about 15 minutes.
Nutrition Facts : Calories 463.7, Fat 41.8, SaturatedFat 14.5, Cholesterol 44.6, Sodium 849.4, Carbohydrate 9, Fiber 4, Sugar 3.9, Protein 15.3
INDIVIDUAL PESTO FETA PITA PIZZA
These little delights are easy and out of this world delicious! The pita pocket makes a lovely, crispy crust. I make one of these and pop it into my toaster oven and in about ten minutes have a "gourmet-style" lunch. Fantastic for cutting into quarters and serving as party appetizers too. Note: The tomato, pesto and feta cheese amounts are approximate - put on as much or little of each as you want.
Provided by SReiff
Categories < 15 Mins
Time 10m
Yield 1 pita pizza, 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Spread pesto on pita pocket.
- Top with desired amount of tomato, basil (if using) and feta cheese.
- Pop into oven for 5-10 minutes.
- As easy as that! Enjoy.
Nutrition Facts : Calories 286.1, Fat 8.9, SaturatedFat 5.7, Cholesterol 33.4, Sodium 746.2, Carbohydrate 39.7, Fiber 2.8, Sugar 5.5, Protein 11.9
MUSHROOM AND PESTO AND GOAT CHEESE PIZZA
Make and share this Mushroom and Pesto and Goat Cheese Pizza recipe from Food.com.
Provided by Chris from Kansas
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Saute first 4 ingredients in a large skillet coated with non-stick cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes more or until liquid is absorbed. Set aside.
- Spread pesto over pizza crust. Sprinkle with mushroom mixture. Top with mozzarella cheese and tomatoes. Sprinkle with goat cheese and parmesan cheese.
- Bake for 10 minutes or until edges are brown and cheese is melted.
Nutrition Facts : Calories 121.9, Fat 7.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 366.9, Carbohydrate 7.1, Fiber 2.4, Sugar 3, Protein 8.4
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