Best Italian Bread Creamy Pesto Pepperoni Pizza Recipes

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ITALIAN BREAD CREAMY PESTO PEPPERONI PIZZA



Italian Bread Creamy Pesto Pepperoni Pizza image

These are awesome! Crusty unsliced Italian bread is a must for this recipe, regular unsliced soft bread will not hold up. The ricotta mixture can be prepared well in advance and refrigerated until ready to use.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 8 pizzas

Number Of Ingredients 8

2 large Italian bread, unsliced
3 cups ricotta cheese
1/3 cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
1/4 cup grated parmesan cheese (use more to taste if desired)
salt and pepper
1 cup sliced black olives (very well drained pat dry with a paper towel, can use more)
2 (4 ounce) packages pepperoni, sliced (use more if desired)
2 1/2 cups shredded mozzarella cheese (or to taste)

Steps:

  • Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
  • Heat oven to 450°F (regular or convection air-bake).
  • Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
  • In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
  • Spread on the bread crusts.
  • Sprinkle the olives on top of the ricotta.
  • Top with pepperoni slices.
  • Top with shredded mozzarella cheese.
  • Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
  • Place on sheet on one rack and the other on the other rack.
  • Bake for about 10-12 minutes (the cheese should be well melted).
  • Cool for about 5 minutes.

Nutrition Facts : Calories 736.1, Fat 37.7, SaturatedFat 18.5, Cholesterol 110.5, Sodium 1654.1, Carbohydrate 62.6, Fiber 4, Sugar 1.8, Protein 35.2

PEPPERONI PAN PIZZA



Pepperoni Pan Pizza image

Make and share this Pepperoni Pan Pizza recipe from Food.com.

Provided by CookingONTheSide

Categories     Meat

Time 35m

Yield 9 serving(s)

Number Of Ingredients 19

2 3/4-3 cups flour
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1 tablespoon vegetable oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (3 1/2 ounce) package sliced pepperoni
5 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese

Steps:

  • In mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Cover and let stand for 10 minutes.
  • Meanwhile, in a bowl, combine tomatoes, tomato paste, oil and seasonings. Divide dough in half; press each portion into a greased 15-in by 10-inch by 1-inch baking pan coated with nonstick cooking spray.
  • Prick dough generously with a fork. Bake at 425 degrees for 12-16 minutes or until crust is lightly browned.
  • Spread sauce over each crust; top with pepperoni and cheeses.
  • Bake 8-10 minutes longer or until cheese is melted and bubbly.
  • Cut into squares.
  • This makes 2 pizzas, 9 slices each.

Nutrition Facts : Calories 454.4, Fat 23.8, SaturatedFat 11.2, Cholesterol 65.5, Sodium 1118.8, Carbohydrate 36.6, Fiber 2.6, Sugar 4.3, Protein 23.6

PESTO PIZZA



Pesto Pizza image

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

1 loaf French bread, split lengthwise
1 cup prepared pesto
1/2 pound sliced capicola
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Chopped fresh basil, for garnish

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.

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