Italian Pesto Pizza

Italian Pesto Pizza

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"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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Ingredients

25 m servings 272 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

Yummy! The more pesto sauce, the better!

Most helpful critical review

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 i...

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 i...

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 moz...

Yummy! The more pesto sauce, the better!

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 ...

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 work...

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 i...

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