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
DIVA-LICIOUS PESTO PIZZA
This is a delicious pizza that's a combination of a pesto pizza and antipasto salad!!! Created by the Pantry Raiding Divas for the Zaar World Tour II! NOTE: If you'd rather use fresh red bell peppers, slice 1/2 red bell pepper into rings and saute with the mushrooms. NOTE: Purchased pesto may be used, if desired.
Provided by Charmie777
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425º.
- Prepare pesto sauce by combining basil, pine nuts, garlic and parmesan in blender or food processor. Blend well.
- Slowly drizzle olive oil in blender or processor while blending, until thick.
- Season to taste with salt. (None may be necessary.).
- Set aside.
- Heat a little olive oil in skillet and saute mushrooms a few minutes to increase flavor. (If using fresh red bell pepper, add with mushrooms.) Cool slightly.
- Spread pesto sauce over pizza crust.
- Evenly distribute provolone, red bell peppers, black olives and artichokes over pesto.
- Sprinkle with additional parmesan, if desired.
- Bake in preheated oven 15 minutes or until cheese is bubbly.
Nutrition Facts : Calories 413.3, Fat 36, SaturatedFat 12.6, Cholesterol 41.9, Sodium 881.9, Carbohydrate 6.4, Fiber 2.8, Sugar 1.2, Protein 18.5
EASY PESTO PIZZA
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
GOURMET PESTO PIZZA
This is a little more grown-up than your average pizza. (I don't necessarily measure all the toppings, just use as much as you want!)
Provided by Kitchen Kozy
Categories < 60 Mins
Time 35m
Yield 8 slices
Number Of Ingredients 9
Steps:
- If the pizza dough has been refrigerated, take it out and let it warm up a bit.
- Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
- Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
- spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
- Top with the sauteed vegetables, then the shredded cheese.
- Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
- Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
- Slice and enjoy!
Nutrition Facts : Calories 180.7, Fat 11.8, SaturatedFat 6.1, Cholesterol 36.4, Sodium 410.1, Carbohydrate 4.2, Fiber 0.8, Sugar 1.6, Protein 14.9
VEGETABLE LOVERS' DEEP-DISH PIZZA
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce on top.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Yield Makes one 9-inch deep-dish pizza
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Brush a 9-by-2-inch springform or cake pan with oil.
- Heat a large skillet over medium-high. Swirl in oil. Add onion, bell pepper, and broccolini; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion and pepper soften and broccolini is crisp-tender, 12 to 15 minutes. Add artichokes, garlic, pepper flakes, and oregano; cook 1 minute more. Transfer mixture to a plate; let cool completely.
- Turn dough out into prepared pan (do not punch down) and flip once to evenly coat. Starting in center of pan and using both hands, press down and outward with fingertips, working dough until it's evenly distributed along bottom and two-thirds up sides of pan.
- Sprinkle half of mozzarella evenly over bottom of dough. Toss vegetables with remaining mozzarella and spread evenly in pan. Dollop small spoonfuls of sauce evenly over vegetables; sprinkle with Parmigiano.
- Bake until dough is puffed and golden brown, 35 to 40 minutes. Let cool in pan 15 minutes. Remove from pan and cut into wedges; serve.
PROSCIUTTO PESTO PIZZA
This is an original recipe that combines many of my favorite flavors. The saltiness from the proscuitto and pesto combined with the sweet sundried tomatoes is a little party in your mouth with each bite. Hubby asks for this once a week...and it never gets old. Leftovers are great too...if you have any!
Provided by L-Burden
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Flour pizza dough and roll out to 12 inches in diameter.
- Spread pesto on dough with the back of a spoon.
- Spread ricotta on top of pesto.
- Lay strips of proscuitto on top of ricotta.
- Cover the proscuitto with mozarella.
- Add olives and tomatoes in an even layer on pizza.
- Sprinkle parmesan on top.
- Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
- Let cool 3-5 minutes before slicing.
Nutrition Facts : Calories 265.7, Fat 19, SaturatedFat 10.5, Cholesterol 61.6, Sodium 688.4, Carbohydrate 7, Fiber 1.4, Sugar 3.2, Protein 17.6
EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA
Make and share this Eggplant (Aubergine) Mushroom Feta Pesto Pizza recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the oven rack on the middle rung; preheat oven to 450 degrees F.
- If your pizza crust is unbaked, pre-bake it for 5 minutes.
- Combine the olive oil and pesto, then spread crust with the mixture.
- Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
- Season the pizza with salt and freshly ground pepper, to taste.
- Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
- Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".
SHRIMP PESTO PIZZA
Make and share this Shrimp Pesto Pizza recipe from Food.com.
Provided by pattikay in L.A.
Categories < 60 Mins
Time 40m
Yield 1 pizza
Number Of Ingredients 11
Steps:
- pesto:.
- combine basil, olive oil, pine nuts and garlic in food processor with steel knife attachment; process at high speed; stop frequently to scrape down sides of bowl, till contents are well blended.
- transfer to small bowl and blend in cheese by hand.
- when thoroughly blended, cover closely with clear plastic wrap and set aside in refrigerator (allow to come to room temperature before assembling pizza).
- to make pizza:.
- preheat oven to 425.
- prepare dough.
- use the back of a spoon to spread pesto evenly over the surface of the prepared dough, within the rim.
- cover the pesto with all but 1/2 cup of the cheese.
- place tomato slices over the cheese, evenly spaced, about 1 inch apart.
- distribute sun dried tomato strips and olive slices over the tomatoes.
- sprinkle an additional 1/2 cup of cheese over the other ingredients. place shrimp halves, skin side up over the top of the pizza.
- transfer the pizza to the preheated oven; bake till crust is crisp and golden and cheese is bubbly in center, about 15 minutes.
- the shrimp should be opaque and cooked through.
Nutrition Facts : Calories 1867.9, Fat 165.1, SaturatedFat 46.8, Cholesterol 308.4, Sodium 2178.1, Carbohydrate 22.3, Fiber 5.1, Sugar 5.8, Protein 82.1
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