Italian Pesto Pizza Recipe -
Italian Pesto Pizza Recipe
  • READY IN 25 mins

Italian Pesto Pizza

Recipe by  

"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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Original recipe makes 1 pizza Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Roll out pizza dough as directed on package. Spread the pesto evenly on the crust. Arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
  3. Bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2009

Yummy! The more pesto sauce, the better!

Most Helpful Critical Review
Aug 05, 2009

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.


17 Ratings

Apr 27, 2010

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.

Mar 28, 2011

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.

Jun 01, 2010

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.

Feb 16, 2010

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.)

Jul 17, 2009

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.

May 07, 2009

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.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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