Three-Cheese Pesto Pizza

Three-Cheese Pesto Pizza

"Creamy pesto adds flair to this thick crust pizza created by Ann Bridges of Albuquerque, New Mexico. 'The homemade crust is so simple,' Ann notes. 'It also freezes nicely.'"
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1 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 3 tablespoons oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, bout 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Meanwhile, for pesto, place basil and garlic in a blender or food processor; cover and process until smooth. Transfer to a mixing bowl. Add cream cheese and remaining oil; beat until smooth. Set aside. In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Set aside.
  3. Punch dough down. On a lightly floured surface, roll into a 15-in. x 10-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. build up edges slightly. Spread with pesto. Layer with the spaghetti sauce, Parmesan cheese, sausage mixture, mushrooms, olives and Monterey Jack cheese. Bake at 400 degrees F for 30-35 minutes or until crust is golden brown and cheese is melted.

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Read all reviews 3
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Gotta admit I used Tiseo's frozen pizza dough (it's SO good) instead of making my own. Also added some mozzerella in with the other cheeses. Turned out great. I really liked the pesto with the o...

I've been looking for a pizza with creamy pesto and chicken, so i'm going to omit the sausage and tomato sauce next time. Also, will grill it.

I guess I based a pizza very loosely on this recipe? I used prepared crust (Napolitina), with spaghetti sauce and Italian herbs. I covered with parmesan, emmental, white cheddar and mozzarella. ...

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