ITALIAN BREAD CREAMY PESTO PEPPERONI PIZZA
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
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
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