Reviewed: May 26, 2012

Love, love, love this recipe! I make this often and change it up with the addition of our favorite veggies. Sometimes I caramelize onions as a topping, sometimes zucchini, spinach and/or asparagus. I think the key is the pesto. A very versatile recipe that can be made on pizza crust, italian bread, even pitas! My family devours it!

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Reviewer:

Elliekay

Reviewed: Dec. 28, 2011

I was looking for a pesto pizza recipe and this one was great. The fresh mozzarella was key, however, I do not recommend using marinated mozzarella. The first time I made it I used marinated mozz and between that and the pesto there was just too much oil. I use a pizza pan with holes in the bottom so the crust gets crispy, and oil leaked out all over the oven setting off the smoke alarm. The second time I used plain fresh mozz (I used 8 oz. since that was the size my store had) and it was perfect! I made Pesto (by ANDERVAL) from this site. The proscuitto got nice and crispy and the parm and basil sprinkled on top is a nice touch. Also, I used store bought multi-grain pizza dough which added great flavor. My husband would be happy if I made this twice a week!

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Reviewer:

Hannah P

Cooking Level: Intermediate

Home Town: Scarborough, Maine, USA

Living In: Portland, Maine, USA

Reviewed: Mar. 27, 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.

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Reviewer:

chriskitten8

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

Reviewed: Dec. 15, 2010

very good flavor; careful not to overcook which happened to me vey quickly

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Reviewer:

pamelah

Cooking Level: Intermediate

Reviewed: Sep. 28, 2010

This dish was fantastic with a few additions! I added fresh spinach, fresh mushrooms, black olives, and fresh thyme. I skipped the prosciutto and parsley and then substituted the parmesan for romano cheese. Absolutely delicious and uber quick! I will be making this many more times!

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Reviewer:

moonchild04

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Rochester, New York, USA

Reviewed: May 30, 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.

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Reviewer:

RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 26, 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.

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Reviewer:

uconnaau

Cooking Level: Intermediate

Reviewed: Feb. 15, 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.)

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Reviewer:

Shattenjager

Reviewed: Nov. 7, 2009

Yummy! The more pesto sauce, the better!

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Reviewer:

mollykathrynlewis

Reviewed: Aug. 5, 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.

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