Pesto And Cheese Pizza Recipes

PESTO, ROASTED CORN, AND BLUE CHEESE PIZZA

Steps:

• Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
• Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• If you are grilling on a charcoal grill, set coals on one side of the grill.
• Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper and slice. Serve immediately

PESTO PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
• Bake for 8 to 10 minutes, or until cheese is melted and browned.

BASIL PESTO AND 3-CHEESE NAAN PIZZA

Steps:

• Combine basil, Parmesan cheese, 1/4 cup olive oil, walnuts, garlic, salt, and pepper in a blender; blend pesto until desired consistency, 5 to 8 minutes. Add 1 extra tablespoon olive oil at a time for a thinner pesto. Set aside.
• Heat 1 teaspoon olive oil in a skillet over medium heat; stir in mushrooms, rosemary, salt, and pepper. Saute until mushrooms are tender, about 5 minutes. Set aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1 naan and cook until crispy, about 2 minutes per side. Spread naan with a generous amount of pesto, and top with ricotta cheese, feta cheese, and sauteed mushrooms. Sprinkle with Parmesan cheese. Cook until cheese is melted. Repeat with second naan and remaining ingredients.

THREE-CHEESE PESTO PIZZA

Steps:

• In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes. , Bake at 400° until cheese is melted, 15-20 minutes.

EASY THREE-CHEESE PESTO PIZZA

Steps:

• Preheat oven to 400°. In a small skillet, saute onion and red pepper in oil until tender. Remove from heat; set aside., Place crust on an ungreased 14-in. pizza pan. Spread pesto to within 1/2 in. of edges. Layer with cheeses, onion mixture, olives and tomato. , Bake 15-18 minutes or until cheese is melted.

EASY PESTO PIZZA

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.

PESTO PASTA WITH CHICKEN AND TOMATOES

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

PESTO AND CHEESE PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
• Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
• Bake 6 to 7 minutes or until lightly browned around edges.
• Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.