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.
MARGHERITA PIZZA WITH SAUSAGE AND PESTO
Two of my favorite ingredients, pesto sauce and sausage, come together to make one of my family's favorite foods: pizza! They loved how crispy, melty, and cheesy it was! Feel free to adjust ingredients according to your personal tastes.
Provided by Christina
Categories Main Dish Recipes Pizza Recipes Chicken
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
- Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
- Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
- Remove from oven and immediately top with torn basil.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 28.6 g, Cholesterol 84.4 mg, Fat 28.9 g, Fiber 3.7 g, Protein 25.7 g, SaturatedFat 12.3 g, Sodium 789.6 mg, Sugar 5.4 g
RUSTIC PESTO PIZZA
Provided by Harmony Marceau
Categories main-dish
Time 25m
Yield Yield: 1 pie
Number Of Ingredients 14
Steps:
- Make the pesto: place the toasted pine nuts in a bowl (or mortar) and crush with a wooden spoon (or pestle) to make a chunky paste. Add in the garlic and a pinch of salt and combine. Mix in the basil and Parmesan. Stir in the olive oil and season with pepper.
- Put a pizza stone onto the floor of the oven and preheat the oven to 425 degrees F.
- Put the dough onto a floured surface and knead and stretch the dough to about an 8-inch diameter. Dust a wooden pizza paddle with cornmeal and carefully transfer the dough. Spread the pesto over the dough, leaving 1-inch around the edge to form a crust. Top with the onion and tomato slices and season with salt and pepper. Scatter the olives all over the pizza and top with the fresh mozzarella. Slide the pizza onto the stone and bake until the cheese is melted and the crust is golden, about 8 to 10 minutes.
PESTO PIZZA PILLOWS
Steps:
- Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
- Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
- Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.
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