Best Italian Pesto Pizza Recipes

ITALIAN PESTO PIZZA

Italian Pesto Pizza image

This pizza will knock your socks off! Trust me, there will be no leftovers. Pesto comes together with other savory ingredients to make a killer pizza pie!

Provided by Skipper

Categories World Cuisine Recipes European Italian

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (10 ounce) container refrigerated pizza crust
½ cup pesto
6 ounces marinated fresh mozzarella cheese, sliced
½ cup prosciutto
¼ cup chopped fresh parsley
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Roll out pizza dough as directed on package. Spread the pesto evenly on the crust. Arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
Bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 18.8 g, Cholesterol 29.4 mg, Fat 16.2 g, Fiber 1 g, Protein 12.9 g, SaturatedFat 6.3 g, Sodium 649.5 mg, Sugar 1.9 g

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

Ingredients

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.