Best Pesto Roasted Corn And Blue Cheese Pizza Recipes

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PESTO PIZZA RECIPE BY TASTY



Pesto Pizza Recipe by Tasty image

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

3 cups all purpose flour
¾ teaspoon instant yeast
1 teaspoon salt
¼ cup hot water
3 ¾ teaspoons olive oil, plus more for drizzling
½ cup parmesan cheese
½ cup pine nuts, or other nut of your choice
2 tablespoons lemon juice, optional
⅓ cup olive oil
2 cloves garlic
1 ½ cups fresh basil leaves
¾ cup mozzarella cheese
½ cup shredded chicken breast
¼ red onion, thinly sliced
5 cherry tomatoes, chopped
4 fresh basil leaves

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

RUSTIC PESTO PIZZA



Rustic Pesto Pizza image

Provided by Harmony Marceau

Categories     main-dish

Time 25m

Yield Yield: 1 pie

Number Of Ingredients 14

2 tablespoons pine nuts, toasted
1 large garlic clove, finely chopped
Kosher salt
1/4 cup chopped fresh basil leaves
2 tablespoons Parmesan
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
7 ounces prepared pizza dough
All-purpose flour, for rolling
Cornmeal, for dusting
1/4 small red onion, thinly sliced
1 red ripe tomato, thinly sliced
1/4 cup kalamata olives, pitted and chopped
4 slices fresh mozzarella

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.

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