Pesto Pizza Recipe -
Pesto Pizza Recipe
  • READY IN 20 mins

Pesto Pizza

Recipe by  

"Ready made pizza crust topped with pesto sauce and cheeses, cut in pickup-size pieces."

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Original recipe makes 24 serving Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a small bowl, combine Ricotta and Parmesan.
  3. Spread pesto over the ready-to-cook pizza crust. Spread the ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese. Sprinkle with Parmesan to taste.
  4. Bake for 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Very yummy! I added about 1/4 cup parmesan alfredo sauce to the dough before spreading the pesto sauce. I also cut the pizza in slices and served for dinner. My husband asked me where I bought the pizza from. It looked and tasted like a gourmet pizza. Thanks, Ann!

Most Helpful Critical Review
Jan 25, 2004

Maybe I had lame pesto or something but I think maybe that "smidge of tomato sauce" that is purposefully NOT on these pizzas would be a good addition. My homemade-pizza-loving family didn't like these and if I make them again I'll layer on some pizza sauce.

Jul 10, 2004

DELISH! For starters, I chose to use a crust recipe from this site (Jay's Signature Pizza Crust - scaled to 1/2). Then for the Pesto, I used a recipe from this site ( Valerie) and it in itself was a 5* - simply amazing. To the Ricotta I added 1t minced garlic and blended with Asiago (I substituted freshly shredded Asiago for Parmesan because it's what I had on hand - I don't see anywhere in the directions where it says to use the Romano, so I used all Asiago). I spooned 3T spaghetti sauce from a jar onto the Pesto (we love sauce) before laying down the Ricotta blend. I topped with Roma tomatoes, 1 cup diced cooked chicken, 1/2 can drained artichoke hearts, 2oz sliced fresh mushrooms, 1/2 of a diced red pepper, 1/2 of a diced green pepper, small can of sliced black olives, and more shredded Asiago to taste on top. Baked on pizza stone. Reduced cooking temp to 375 and increased cooking time to 30 mins to enable heating of so much topping. We couldn't get over how fabulous this pizza tasted - like something from a restaurant! The crust was perfect and the Pesto made the recipe! Thanks for such an inspiring base pizza - we will use this over & over!

Jan 25, 2004

Quick and easy and a big hit.

Feb 01, 2008

We had some leftover homemade pesto that we used for this and loved it. We also added canned mushrooms, artichoke hearts, fresh spinach and red onions. This was spectacular!

Sep 23, 2004

So tasty! I added small slices of proscutto. You can also use capacola! For extra garlic lovers like my family, I thinly slice a clove of garlic and put that on top so it gets crispy in the oven.

Sep 19, 2007

My family had an "Appetizer Night" for dinner and this was a hit! I helped my little sister make these and we didn't change a thing aside from using lower calorie ingredients.

Jan 29, 2007

I really liked this pizza! I used the refrigerated pizza crust in a can (which is one thing I would do differently next time; the crust was not as thick as I would have preferred) and I used only one sliced tomato. I also added some chopped mushrooms and lightly sprinkled some onion and garlic powder on the top. I added just a touch of shredded mozz & sharp cheddar. I have to say... this pizza is not for everyone. I think that if I tried to serve this to most of the people I know (who LOVE their meats and cheeses), well, they'd probably only eat a square or two. Myself - I prefer my pizza sauce, but this was a VERY nice change for a very delicious pizza!


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  • Calories
  • 81 kcal
  • 4%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 160 mg
  • 6%

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

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