FRESH PESTO PIZZA
This is a basic vegetarian pizza that you can tweak to make your own special go-to dish. It's quick and easy and is the meal I plan for those busy nights when I can't spend much time in the kitchen.
Provided by greg.freed
Categories Main Dish Recipes Pizza Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet.
- Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 27 g, Cholesterol 36.5 mg, Fat 27.2 g, Fiber 5.6 g, Protein 19.2 g, SaturatedFat 9.9 g, Sodium 810.6 mg, Sugar 1.4 g
FRESH MOZZARELLA BLT WITH PESTO
Steps:
- Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
- Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA
Pesto Pizza is the perfect delicious change from a regular Pizza Margherita, a creamy Pesto makes the perfect base, then topped with slices of fresh tomatoes and shredded mozzarella. Pizza night never tasted so good!
Provided by Rosemary Molloy
Categories Main Course
Time 32m
Number Of Ingredients 6
Steps:
- Make homemade Pizza Dough as per instructions, let dough** rest for approximately 15-20 minutes before rolling
- Pre heat oven to 425 F (220 C).
- Shape the dough into a lightly greased pizza or cookie sheet, spread the Arugula Pesto or Basil Pesto (if you prefer) on top, then top with shredded mozzarella and sliced tomatoes. Drizzle with a tablespoon of olive oil and sprinkle with a little salt. Bake for approximately 10-12 minutes or until crust is baked and cheese is melted. Let sit 5 minutes before serving. Enjoy!
- **Whether store bought or homemade pizza dough should rest for approximately 20 minutes before shaping into a round or oval shape. It keeps the dough from springing back when shaping.
Nutrition Facts : Calories 439 kcal, Carbohydrate 51 g, Protein 15 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 1060 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA
Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.
Provided by Jennifer Segal
Categories Dinner
Yield 4 (Makes two 12x8-inch pizzas)
Number Of Ingredients 13
Steps:
- Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
- When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
- Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
- Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
- Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
- Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
- Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
- Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.
Nutrition Facts : Calories 950, Fat 57g, Carbohydrate 80g, Protein 32g, SaturatedFat 10g, Sugar 3g, Fiber 6g, Sodium 1663mg, Cholesterol 60mg
31 BEST PESTO PIZZA RECIPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
Nutrition Facts :
TOMATO-BASIL PIZZA, TWO WAYS
Because I'm a bored, desperate housewife living in the middle of nowhere, I like to conduct frequent experiements and side-by-side comparisons as I do
Categories main dish
Time 43m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees.Press the pizza dough into a sheet pan (you can also use a pizza stone or grill). You can conduct your own taste test as I did, by making a half and half pizza, or choose your favorite way and make the entire pizza out of that.Tomato-Basil Pizza Made with Pesto:Smear the pesto over half of the pizza dough and sprinkle some kosher salt over it.Slice the mozzarella thin enough to cover the pizza thoroughly. Next, lay thin slices of Roma tomatoes over the mozzarella.Tomato-Basil Pizza made with fresh basil:Drizzle olive oil over the dough and sprinkle kosher salt over it. Wash and dry the basil leaves and lay them in a single layer on top of the olive oil.Top the basil with a layer of mozzarella and add a layer of Roma tomatoes. Go ahead and top with more mozzarella if there's any left. For Both Variations: Grate some fresh Parmesan cheese over the entire pizza.Bake the pizza according to the crust directions.And eat!
CRISPY TOMATO BASIL PESTO FLATBREAD PIZZAS
Basil pesto, fresh mozzarella, roasted tomatoes and fresh basil leaves top a crispy flatbread for individual pizzas. Don't worry if you don't have time for the dough to rise to make the flatbread - this uses store-bought flour tortillas as an alternate base. Quick, easy and delicious!
Provided by Tricia L
Categories Main Dish Recipes Pizza Recipes
Time 57m
Yield 10
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Spread tomato slices out on baking sheet. Drizzle some olive oil over slices.
- Broil in the preheated oven until tender, about 6 minutes. Remove from oven and cool until easily handled, about 5 minutes. Peel skin off slices; discard.
- Preheat oven to 375 degrees F (190 degrees C). Line another baking sheet with aluminum foil.
- Brush both sides of each tortilla with olive oil and arrange on baking sheet.
- Bake in the preheated oven until lightly browned and crispy, about 8 minutes. Remove from oven and let cool, about 5 minutes.
- Spread 2 to 3 tablespoons of pesto in a thin layer over each tortilla. Top with mozzarella cheese slices, 8 basil leaves, and some roasted tomato slices.
- Bake in the preheated oven until mozzarella cheese is melted, 6 to 8 minutes. Cool slightly, about 2 minutes, before slicing with a pizza cutter.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 17.1 g, Cholesterol 25.6 mg, Fat 39.7 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 9.7 g, Sodium 386 mg, Sugar 2 g
OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Appetizer Main Course Side Dish
Time 34m
Number Of Ingredients 5
Steps:
- Cut the cheese into thin slices.
- Whisk eggs with salt and water.
- Dredge cheese slices in egg and breadcrumbs.
- Do a second coating.
- Cook in hot oil in a deep fryer.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
PIZZA WITH FRESH TOMATOES AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
- Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
CHICKEN PESTO PIZZA
The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border. Top with mozzarella, dollops of ricotta, chicken and tomatoes. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.
More about "pizza with pesto fresh tomatoes and mozzarella food"
MOZZARELLA, TOMATO AND PESTO PIZZA - WHAT'S GABY COOKING
From whatsgabycooking.com
Reviews 4Category DinnerCuisine ItalianEstimated Reading Time 1 min
- Then all you need to do is assemble your pizza. Use the pesto as your base, as you don't need a red sauce, then layer on your fresh mozzarella, sliced tomatoes and salt and pepper! Place your pizza into a preheated over (500 degrees) on your pizza stone and bake for 10-12 minutes! Enjoy!!
PESTO PIZZA WITH FRESH TOMATOES AND MOZZARELLA AND PERFECT ...
From foodiecrush.com
5/5 (1)Estimated Reading Time 6 mins
- Preheat a pizza stone in the oven set to 500 degrees F. Make pizza crusts according to the video directions on Craftsy.
- Prepare the pesto. Heat a sauté pan over medium heat and add the chopped garlic and olive oil mixture. Stir for 15 seconds and remove from heat. You want to seat the garlic, not brown it.
- Place the basil leaves, parmesan, pine nuts, lemon juice, olive oil and garlic oil mixture into a food processor. Pulse until the basil has broken down and the ingredients are mixed. The mixture should be bright green and have a pebbly texture. It should be thin enough to spread but not runny. Add kosher salt to taste and add more olive oil if the sauce is too thick. Transfer the sauce to a container or bowl.
PESTO FLATBREAD PIZZA WITH MOZZARELLA, TOMATO, AND ARUGULA ...
From itsyummi.com
3.8/5 (4)Total Time 38 minsCategory Appetizer, Main CourseCalories 300 per serving
- Combine the grape tomatoes and 1 teaspoon of the olive oil, tossing to coat. Place the tomatoes in a single layer on a rimmed baking pan. Bake in the preheated oven for 10 minutes or until softened. Reduce the oven temperature to 375°F.
- Place the flatbreads on 2 baking sheets. Bake at 375°F for 5 minutes or until beginning to crisp. Spread 1 tablespoon pesto on each flatbread. Sprinkle each with 1/4 cup mozzarella cheese and 1/2 cup roasted tomatoes. Bake at 375°F for 8 minutes or until the cheese is melted and bubbly.
- While the flatbreads bake, combine the arugula and remaining 2 teaspoons olive oil, tossing well. Top the flatbreads evenly with arugula. Sprinkle with the red chile flakes, if desired.
PESTO TOMATO PIZZA - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
5/5 (1)Estimated Reading Time 2 minsServings 2Total Time 2 hrs 15 mins
PIZZA WITH PESTO, FRESH TOMATOES, AND MOZZARELLA
From mealplannerpro.com
Cuisine Italian,Kid-FriendlyCategory DinnerServings 1
PESTO MARGHERITA PIZZA RECIPE - PESTO PIZZA - MUIR GLEN
From muirglen.com
Estimated Reading Time 2 minsTotal Time 55 mins
PIZZA WITH PESTO, FRESH TOMATOES, AND MOZZARELLA RECIPE ...
From epicurious.com
5/5 (44)Servings 1
FRESH MOZZARELLA, HEIRLOOM TOMATO, & BASIL PIZZA RECIPE ...
From myrecipes.com
5/5 (19)Total Time 55 minsServings 4Calories 406 per serving
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
- Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
- Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.
PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA RECIPE ...
From recipes.net
Cuisine ItalianCategory PizzaServings 4Total Time 50 mins
- Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
- When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
- Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices.
KETO CHICKEN PESTO PIZZA RECIPE - KETOFOCUS
From ketofocus.com
5/5 (3)Servings 8Cuisine ItalianCategory Dinner
- Place 3.5 cups of mozzarella in a microwave-safe glass bowl. Microwave for about two minutes until cheese is melted. Stir to combine and make sure all of the cheese is melted. Remove from microwave and let the mixture cool while combining the remaining ingredients.
- In a large separate bowl, mix together the almond flour, baking powder, xanthan gum, and salt. Set aside.
LOW CARB PESTO, TOMATO & MOZZARELLA PIZZA - THE BETTERED ...
From thebetteredblondie.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 406 per serving
- The first step is to get the cauliflower thin crispy. Preheat the air fryer to 400' and place the cauliflower pizza thin in the basket. Cook for 3 minutes. (oven instructions in notes)
- Spread with a layer of pesto and then top with fresh tomato and mozzarella slices. Cook another 3 - 4 minutes until cheese is just meltedRemove from air fryer. Top with some fresh arugula and dot with some more pesto. Sprinkle with fresh cracked black pepper, slice and enjoy!
PESTO PIZZA WITH PROSCIUTTO, TOMATOES, AND MOZZARELLA ...
From theschmidtywife.com
Reviews 2Category EntreesCuisine AmericanTotal Time 30 mins
- Roll out dough to form a large pizza crust. Once the oven and stone are to temperature carefully remove from oven. Dust corn meal over top stone. Transfer pizza crust to the hot stone.
- Working quickly, spread the pesto evenly across the pizza crust. Add mozzarella slices evenly across the crust, each slice an inch or two apart being careful to not place the cheese to close to the edge (otherwise the cheese will melt off the pizza). Add tomato slices and prosciutto pieces to pizza. If you are using basil leaves and parmesean/romano cheese add those to the top.
PESTO PIZZA - PREPPY KITCHEN
From preppykitchen.com
Ratings 4Category Main CourseCuisine ItalianTotal Time 1 hr 45 mins
- Combine honey, yeast and water into the bowl of a standing mixer (fitted with a dough hook attachment). When the yeast has dissolved, add half the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).
- Brush the dough with the pesto. Add all the toppings. Only add the basil once the pizza has been baked.
PESTO PIZZA WITH FRESH TOMATOES - CUISINE & COCKTAILS
From cuisineandcocktails.com
Servings 4Category Appetizer, Main Course
PESTO AND FRESH TOMATO PIZZA - THURSDAY NIGHT PIZZA
From thursdaynightpizza.com
5/5 (1)Category Appetizer, Main CourseCuisine American, Italian, MediterraneanTotal Time 20 mins
FRESH TOMATO PIZZA WITH PESTO | BETTER HOMES & GARDENS
From bhg.com
Total Time 30 minsCalories 374 per serving
MAY 11: GOURMET MAGAZINE PIZZA WITH PESTO, FRESH TOMATOES ...
From newyearnewmenewthings.wordpress.com
Estimated Reading Time 5 mins
TOMATO, PESTO, AND FRESH MOZZARELLA SOCCA PIZZA - ASWEETLIFE
From asweetlife.org
4.7/5 (7)Estimated Reading Time 3 mins
PIZZA WITH PESTO, FRESH TOMATOES AND MOZZARELLA
From recipelink.com
Board What's For Dinner? at Recipelink.comFrom Jackie/MA, 09-09-2009Category MenusMsg ID 0819271
PESTO PIZZA WITH FRESH TOMATOES - THE SPANISH CUISINE
From thespanishcuisine.com
5/5 (1)Total Time 1 hr 30 minsCategory Main Dishes, Side DishesCalories 314 per serving
PESTO AND COLOURFUL TOMATO PIZZA WITH FRESH MOZZARELLA ...
From iga.net
Servings 4Total Time 25 mins
HERITAGE PIZZA WITH FRESH TOMATO AND PESTO SAUCE ...
From sharphampark.com
Category Main Meals
MINI PIZZA WITH TOMATOES, MOZZARELLA AND BASIL – LING ...
From shop.lingandsons.com
JULY’S PIZZA: PESTO, TOMATOES AND MOZZARELLA – GROW FOOD ...
From growfoodnorthampton.org
REGINA PIZZA SAUCE RECIPE
From beckwithmachines.com
PLUM TOMATO PIZZA SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PESTO PIZZA – HEALTHY GOURMET KITCHEN
From healthygourmet.kitchen
PESTO PIZZA RECIPE WITH TOMATOES & MOZZARELLA - FOOD NEWS
From foodnewsnews.com
CHICKEN PESTO PIZZA - JESSICA GAVIN
From jessicagavin.com
HOMEMADE PIZZA WITH MOZZARELLA, CHERRY TOMATOES, AND PESTO
From curtisstone.com
VIC'S RISTORANTE ITALIANO & PIZZERIA- CITY MARKET - FOOD MENU
From citymarket.vicsitalianrestaurantnc.com
RESTAURANT SOBRO PIZZA CO - SAN ANTONIO, , TX | OPENTABLE
From opentable.ca
PIZZA WITH PESTO FRESH TOMATOES AND MOZZARELLA RECIPES
From tfrecipes.com
15 HOMEMADE PIZZA SAUCE RECIPES FOR THE OUTDOOR CHEF
From patioandpizza.com
CUCINA ON 35TH - FOOD MENU
From cucina35.com
PESTO PIZZA WITH FRESH TOMATOES AND MOZZARELLA - KEY TO MY ...
From keytomyiime.com
BEST PIZZA RECIPES WITHOUT TOMATO SAUCE - NATTEATS
From natteats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love