Pesto Pita Pizza Food

EASY PESTO PIZZA

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.

PITA PIZZA

Steps:

• Preheat oven to 400.
• Spread pasta sauce evenly over both pitas.
• Sprinkle with onion, green pepper and ham.
• Cover with cheese.
• Place on a cookie sheet or baking stone and bake for 10 minutes (or until cheese starts to brown).

QUICK PITTA PIZZAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.
• Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

PESTO PIZZAS

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.

INDIVIDUAL PESTO FETA PITA PIZZA

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.

RED PEPPER-BASIL PESTO PIZZA

Steps:

• For the pesto: Preheat an oven to 375 degrees F.
• Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
• Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
• For the pizza: Light a grill to high heat.
• Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
• Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

PESTO PITA PIZZA

Steps:

• Preheat oven to 375°F.
• Place pita bread on baking sheet.
• Spray with Olive Oil cooking spray.
• Place in oven and bake for 3-4 minutes.
• In a skillet heat 1 tsp olive oil.
• Add spinach and saute just until slightly wilted then remove from heat and set aside.
• Remove pita bread from oven and spread each with 2 tablespoons of pesto sauce.
• Spread the remaining ingredients between the two pita breads.
• Top with mozzarella and Parmesan cheese.
• Bake for 10-15 minutes or until cheese is melted.

VERY SIMPLE PESTO STEAK AND GOAT CHEESE PITA PIZZA WITH ASPARAGU

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.

CILANTRO PESTO PIZZA

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls together and roll into a 13-inch circle.
• Place on a sprayed 12-inch pizza pan.
• Poke several times with a fork to prevent bubbles from forming.
• Bake at 350°F 10 minutes. Remove from oven to cool.
• Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth.
• Spread evenly over cooled crust.
• In a bowl, combine chicken and taco seasoning and mix well.
• Heat olive oil in a skillet over medium heat.
• Add chicken and cook until cooked through.
• Place chicken evenly over pesto.
• Top with cheese, tomatoes and green onion.
• Bake at 350°F 10-15 minutes.