VEGAN PESTO TOMATO PIZZA RECIPE BY TASTY
Here's what you need: raw unsalted cashew, nutritional yeast, garlic powder, kosher salt, pepper, fresh basil leaf, arugula, raw walnut, garlic, lemon juice, kosher salt, pepper, olive oil, pizza dough, tomato
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the vegan Parmesan cheese: In a food processor, combine the cashews, nutritional yeast, garlic powder, salt, and pepper. Pulse until the texture is crumbly and resembles Parmesan cheese. Store in an airtight container for up to 1 month.
- Make the pesto: In a food processor, combine the basil, arugula, walnuts, garlic, lemon juice, salt, pepper, and olive oil. Process until smooth. Store in an airtight container for up to 1 week.
- Preheat the oven to 425°F (220°C).
- Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
- Spread half of the pesto over the pizza dough in an even layer. Arrange the tomato slices on top. Transfer the pizza on the parchment to a baking sheet.
- Bake for 14-16 minutes, until the edges of the pizza are lightly golden. Let cool for 5 minutes.
- Drizzle more pesto over the pizza and and sprinkle with vegan Parmesan. Cut into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 58 grams, Fat 37 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
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
FLATBREAD PIZZA WITH PESTO AND BURRATA RECIPE BY TASTY
Here's what you need: naan bread, pine nuts, garlic, fresh basil leaves, extra virgin olive oil, kosher salt, grated parmesan cheese, sundried tomatoes, burrata, freshly ground black pepper
Provided by Nichi Hoskins
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F (220°C).
- Place the naan in the oven directly on the rack and warm for 5-7 minutes, until golden brown and crispy..
- Make the pesto: Add the pine nuts, garlic, and basil to a mini or regular food processor or blender and pulse to coarsely chop. Scrape down the sides of the bowl, then add the olive oil, a pinch of salt, and the Parmesan and process until well combined.
- Remove the naan from the oven and spread with about ¼ cup of the pesto. Top with the sun-dried tomatoes and burrata.
- Cut the flatbread into pieces, then transfer to a serving platter. Drizzle with olive oil and season with salt and pepper. Garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 1089 calories, Carbohydrate 47 grams, Fat 87 grams, Fiber 4 grams, Protein 32 grams, Sugar 10 grams
HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY
Making homemade pizza dough can sound like a lot of work, but it's so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you'll put on top. Bake for 15 minutes, garnish with basil (or, let's be real, more cheese), and enjoy showing off your way-better-than-takeout creation.
Provided by Brenda Blanco
Categories Dinner
Yield 16 servings
Number Of Ingredients 21
Steps:
- "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
- In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
- Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
- Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
- Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
- Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
- Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
- Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
- Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
- Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
- Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
- Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
- Add any garnish of your preference.
- Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram
PESTO PIZZA
Skip the pizza sauce and instead use pesto as the base for this French bread pizza. Top with capicola, mozzarella and Parmesan and simply broil until the bread is toasted and the cheese is melted. A quick finish of fresh basil and you have pesto pizza in no time!
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
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.
RED PESTO PASTA RECIPE BY TASTY
You know you love pesto pasta, so this red bell pepper twist on your favorite sauce does not disappoint! Roasted red peppers and sun-dried tomatoes add a deep and unexpected flavor and a beautiful color to the pasta. The best thing about this recipe is that it tastes incredible both hot and cold!
Provided by Murad Yasin
Categories Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil.
- Add the penne to the boiling water and cook for 8-10 minutes, until al dente, then drain and return to the pot.
- While the pasta cooks, add the basil, garlic, Parmesan, roasted red pepper, sun-dried tomatoes, pine nuts, olive oil, salt, and pepper to a food processor and blend until smooth.
- Pour the sauce over the pasta and gently toss until well-coated, then transfer to a serving dish and garnish with more Parmesan and basil. Serve warm, at room temperature, or chilled.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 41 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
PESTO PASTA RECIPE BY TASTY
Here's what you need: bow tie pasta, pesto, fresh mozzarella cheese, cherry tomato
Provided by Hannah Williams
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Mix all ingredients in a bowl.
- Serve with a hard-boiled egg and sliced bell pepper.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 88 grams, Fat 16 grams, Fiber 4 grams, Protein 25 grams, Sugar 5 grams
PESTO PIZZA
Make and share this Pesto Pizza recipe from Food.com.
Provided by Patricia Manson1
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 757.1, Fat 70.8, SaturatedFat 21.6, Cholesterol 86.8, Sodium 987.2, Carbohydrate 8.6, Fiber 1.8, Sugar 4.2, Protein 24.8
DIVA-LICIOUS PESTO PIZZA
This is a delicious pizza that's a combination of a pesto pizza and antipasto salad!!! Created by the Pantry Raiding Divas for the Zaar World Tour II! NOTE: If you'd rather use fresh red bell peppers, slice 1/2 red bell pepper into rings and saute with the mushrooms. NOTE: Purchased pesto may be used, if desired.
Provided by Charmie777
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 413.3, Fat 36, SaturatedFat 12.6, Cholesterol 41.9, Sodium 881.9, Carbohydrate 6.4, Fiber 2.8, Sugar 1.2, Protein 18.5
SHRIMP PESTO PIZZA
Make and share this Shrimp Pesto Pizza recipe from Food.com.
Provided by Colbys Mom
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 42.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 82.9, Sodium 167.9, Carbohydrate 0.1, Fiber 0.1, Protein 8.9
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