Recipe by Skipper
"This pizza will knock your socks off! Trust me, there will be no leftovers. Pesto comes together with other savory ingredients to make a killer pizza pie!"
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1 (10 ounce) container
refrigerated pizza crust
marinated fresh mozzarella cheese, sliced
chopped fresh parsley
chopped fresh basil
grated Parmesan cheese
Yummy! The more pesto sauce, the better!
Flavor was a tad overwhelming and the crust is not what we like. We will try it again with a couple changes. Use a premade crust, less pesto and 1/2 marinated mozarella and 1/2 regular. That is most likely just a spice preference that my family has. Overall I liked the something other than red sauce pizza.
To many strong flavors between the basil pesto, the grilling seasoning, the rosemary and the blue cheese. Next time I will probably try more of a white pizza with the blue cheese, steak and mozzarella.
This was great. I followed the recipe as stated, then added caramelized onions and sauteed mushrooms. Delicious blend of flavors between the pesto and mozzarella. Yum.
Great pizza! I used a Boboli crust, added pepperoni, olives, left off the parsley and basil. Added a sprinkle of Italian seasoning. Next time I'll try it with Jay's Signature Pizza Crust from this site.
Simple and good! I skipped the parsley just out of personal distaste and, to save some money, instead of prosciutto just made bacon cooked in Italian seasoning. (It's not the same, but it works in a pinch.)
Add any toppings you like. The key is to use pesto as the sauce and to use fresh mozzarrella. I will make this over and over.
This is good but not five stars for us. I did not use the fresh herbs because I felt the pesto would add enough flavor. It is salty, but not too extreme. I topped it w/ fresh tomatoes after it cooled a bit---excellent addition.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Pesto Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 145
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