White Pesto Pizza Recipes

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:

• Preheat oven to 475°F.
• Mix parsley, basil, garlic, broth, oil and 1 Tbs parmesan until combined.
• Spread pizza dough with pesto.
• In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan.
• Spread cheese mixture evenly over pesto; arrange tomato slices over cheese.
• Bake 20-25 minutes, until crust is golden.

Steps:

• Preheat oven to 450 degrees F.
• Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.

Steps:

• Preheat the oven to 425 degrees F.
• In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
• Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
• In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
• To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• For the dough: In an electric mixer fitted with a dough hook, dissolve the yeast in the water until there are no pieces of yeast left. Add the flour and start mixing on low. After the flour and water have started to mix, add the salt. Let mix for another minute until all of the flour from the sides of the bowl have been incorporated. If the dough is sticking to the side of the bowl, add flour slowly until it starts to firm up around the dough hook. Add the olive oil and mix for another 5 minutes.
• Let the dough rest in the bowl, covered, for 10 minutes. In the meantime, spray a baking sheet or aluminum pan with cooking spray. After the dough is done resting, empty it onto a lightly floured prep surface. Weigh the dough out into three 10-ounce portions. In your hands, fold the dough into itself, tightening the dough and removing air pockets with each fold. Add flour to your hands if the dough is too sticky. When the dough is tight enough to hold its shape, put it on to the greased baking sheet and spray the top with a little of the cooking spray. Cover with plastic wrap and let proof at room temperature for 1 to 1 1/2 hours. The dough should at least double in size. You can also proof in the fridge overnight and leave it out 30 minutes before you are ready to use it the next day.
• For the garlic ricotta: While the dough is proofing, make the roasted garlic ricotta, sliced zucchini and charred red onions. (Start roasting the garlic right away as it will take the most time.)
• Preheat the oven to 400 degrees F.
• Cut off the tops of the heads of garlic. Drizzle the olive oil over the tops of the garlic, wrap in aluminum foil and roast for 45 minutes to 1 hour. Once tender, remove from the oven and let cool. In a stainless bowl, squeeze out the roasted garlic. Add a splash of oil and a pinch of salt and pepper. Using a spatula, smooth the garlic into a paste in the bowl. Add the ricotta and fold in the garlic until it is completely incorporated.
• For the charred red onions: Turn the oven temperature up to 500 degrees F. Cut the ends off the onions, and peel off the tough outer layer. Cut in half lengthwise and thinly slice. Toss in olive oil and cook on a baking sheet in the oven of 15 to 20 minutes until you see a good bit of charred pieces. Cool.
• For the zucchini: While the onions cook, cut the ends off of the zucchini and squash and thinly slice on a bias. Toss in a metal bowl with the olive oil, pepper flakes, lemon zest and salt and pepper.
• To assemble the pizza: Leave the oven temperature at 500 degrees F, and lightly flour a smooth work surface. Take out one of the dough balls. Starting at the edges, gently press down on the dough, being careful not to pull at it. Continue pressing the edges and work towards the center, keeping the dough round. Make sure to flour both sides at least twice during this process. Once you've stretched the dough to about 14 inches, move it onto a round aluminum pizza pan or a wooden peel if you plan on sliding it on to a pizza stone.
• Start assembling the pie by spreading the ricotta mixture all over the base. Place several slices of fresh mozzarella evenly over the crust. Next, add the cut zucchini and squash and charred red onions. Drizzle with olive oil and place in the oven on the aluminum pan or if using a pizza stone, slide on from the wooden peel. Let bake for about 10 minutes, then slide the pizza right onto the oven rack and cook for another 5 to 10 minutes or until the crust is golden brown. Repeat with the remaining ingredients.

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

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.

Steps:

• Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.

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.

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:

• 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:

• In a blender, combine oil and garlic; cover and process until smooth. Add basil and blend thoroughly. Spread over crust. Sprinkle with toppings. Bake at 425° for 10 minutes.

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.

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
• Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
• Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it's okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
• Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.

Steps:

• Heat olive oil, add garlic and cook until golden.
• Brush garlic oil mixture over dough leaving 1/2" of outer dough uncovered.
• Sprinkle oiled surface of dough with mozzarella cheese.
• Bake 10 minutes at 400°F.
• Combine parmesan, parsley, and oregano.
• Remove pizza from oven and drop cottage cheese by 8 rounded piles in a circular pattern onto pizza.
• Sprinkle with parmesan mixture.
• Bake 10- 15 minutes at 400°F.

Steps:

• Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
• Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
• Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
• Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes.
• Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
• Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.