PESTO PIZZA
A great alternative to your regular pizza.
Provided by SKWms
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 8
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
EASY PESTO PIZZA
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
PESTO SAUCE (FOR PIZZA ESPECIALLY)
A nice change from normal tomato-based pizza sauce. This is really nice with goat's cheese, roasted garlic pieces, and roasted halved cherry tomatoes.
Provided by spatchcock
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a food processor or blender.
- Puree until the mixture forms a smooth, thick paste.
- Topping ideas for pesto pizza: Sliced crimini mushrooms.
- Reconstituted sun-dried tomatoes.
- Sliced black olives.
- Shaved Parmesan cheese.
Nutrition Facts : Calories 562.6, Fat 56.5, SaturatedFat 9, Cholesterol 14.7, Sodium 463.2, Carbohydrate 7.4, Fiber 2.1, Sugar 1.4, Protein 11.3
PESTO SAUCE
I like to serve this pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne pasta or in one of these recipes using pesto. -Sue Jurack, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1/2 cup.
Number Of Ingredients 7
Steps:
- Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.
Nutrition Facts : Calories 217 calories, Fat 22g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 420mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
PESTO PIZZA RECIPE BY TASTY
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
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 SAUCE
Make your own delicious pesto sauce in just 15 minutes
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Snack, Supper
Time 15m
Yield Makes 250ml
Number Of Ingredients 5
Steps:
- Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
- Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
Nutrition Facts : Calories 105 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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
PESTO SAUCE
This simple sauce can be made ahead, and even frozen for future use. A tasty way to liven up pasta, chicken or shrimp.
Provided by canarygirl
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- While preparing other ingredients, toast pine nuts in a 350ºF oven on a cookie sheet.
- This only takes a couple of minutes--as soon as you can smell the nuts toasting, remove them from the oven.
- They should be very lightly browned, but not dark.
- Meanwhile, remove stems from parsley and basil, and remove hearts from garlic.
- Put all ingredients except olive oil in a food processor, and process for about 30 seconds, or until everything is very finely chopped.
- Add olive oil in a steady stream until desired thickness.
- Thicker pesto is better for sandwiches or spreading, while thinner works well for pasta or marinating chicken or shrimp.
- The sauce is now ready for use!
- I like to marinate chicken in 1/2 the pesto for a few hours, reserving the remainder for pasta--just bake 1 1/4 lb marinated chicken strips in a 400º oven for 10 minutes, and toss with cooked mostocholi noodles that have been tossed with the remaining pesto.
- This is also lovely with shrimp.
Nutrition Facts : Calories 536, Fat 55, SaturatedFat 8.2, Cholesterol 11, Sodium 196.4, Carbohydrate 6.2, Fiber 1.1, Sugar 1, Protein 8.5
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