Diva Licious Pesto Pizza Food

BASIL PESTO PIZZA

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.

PESTO PIZZA

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.

DIVA-LICIOUS PESTO PIZZA

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.

PESTO PIZZA

Steps:

• Preheat the broiler. Brush the cut sides of the bread with the pesto. Divide the capicola, mozzarella and Parmesan among the pesto-topped bread.
• Place the assembled bread halves on a baking sheet, then broil until the cheese melts. Top with the basil and serve.

DIVA DIABETIC'S PIZZA FRITTATA

Steps:

• Preheat oven to 350 degrees. In a small skillet, sauté tomatoes, garlic, oregano and red pepper flakes, salt and pepper in 1 tablespoons oil for 3 minutes under very low heat.
• In a separate large bowl, beat eggs and egg white, and add cheese, as well as the tomato sauté, and salt and pepper.
• In a large non-stick, oven safe skillet - over a medium-low flame - add oil and pour in egg mixture. Do not move around eggs, but do move them around the pan to coat all sides evenly.
• Place skillet in the oven and bake for 40 minutes, until puffy and golden at the top.
• Remove from oven and immediately sprinkle with chopped basil.
• Cut into 8 wedges and serve warm or at room temperature.

PESTO PIZZA

Steps:

• Place the following in blender: parsley, grated parmesan cheese, olive oil, pine nuts, garlic cloves (use garlic press)and blend until smooth.
• PREHEAT OVEN 425F DEGREES.
• Spread the Pesto Sauce on a 12 or 14 inch pizza crust.
• Place spinach on pesto sauce.
• Sprinkle mozzarella cheese evenly over pizza, then sprinkle the sharp cheddar cheese.
• Top with sliced tomatoes, then sprinkle the feta cheese all over the pizza.
• Bake about 15 minutes or until the mozzarella cheese and cheddar cheese are melted, and the crust is crisp and golden.

SHRIMP PESTO PIZZA

Steps:

• Cook pizza dough according to directions.
• Toss shrimp with oregano, salt, and pepper.
• When the pizza crust directions call for it, spread the pesto onto the crust.
• Top with crumbled goat cheese.
• Top with shrimp.
• Sprinkle with red pepper flakes.
• Cook for 10-12 more minutes.

PESTO PIZZA RECIPE BY TASTY

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!

PROSCIUTTO PESTO PIZZA

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.