Recipe by Buitoni®
"An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy."
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1 (12 inch)
prepared pizza crust or Italian bread shell
BUITONI® Refrigerated Pesto with Basil
plum tomatoes, thinly sliced
1 1/2 cups
shredded mozzarella cheese
crushed red pepper
Yummy and so easy with store-bought pesto and pizza crust! I made this with thinly sliced chicken on top of the tomato layer. I also rinsed & dried the tomato slices to remove the seeds so it wouldn't be too soggy. Very tasty - and using sliced tomatoes makes such a nice contrast in textures. A keeper!
Reduce the red pepper content next time.
A classic margharita pizza to me is pizza crust, garlic, tomato, fresh basil, and mozzarella cheese. I heat minced garlic in olive oil until the garlic is well infused. Brush the garlic oil on a Boboli, top with thinly sliced tomatoes, torn fresh basil leaves, and sliced fresh mozzarella cheese. Bake at 350 degrees for about 15-20 minutes, until the cheese is melted. Variations are limitless on toppings: spinach, mushrooms, onions, broccoli. Keep it heart healthy by staying away from the pepperoni, sausage, etc.
I first made this pizza for my vegetarian sister and her 2 year old son. They loved it! My husband, who is usually a meat eater, loves it too. I usually use a homeade pizza crust and bake it a few minutes before adding the toppings. Then I bake for about 10 minutes and it comes out great. Definitely a keeper!
great pizza recipe. we added bell pepper and onion to ours. also we used hunts tomato sauce with basil, garlic, and oregano. I know it is not supposed to have sauce, but we just needed something more.
Love this in the summer with fresh basil
Tastes good. You have to like pesto though. I used vegetarian mozzarella cheese instead, and it didn't melt like regular cheese, but it was still good. I added diced onions. Next time I will probably add different toppings, but I guess it's ingredients is what makes it a "Margherita Pizza".
Just shy of perfect. I added spinach which really gave it that extra something. I also sprinkled a little Romano and Parmesean cheese (I had some I needed to use). The only other improvement I can think of would be to make the pesto from scratch. Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Pizza Margharita
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 94
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