Pesto Pizza

Pesto Pizza

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

20 m servings 81 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 160 mg
  • 6%

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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  • Ready In

  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.

Reviews

23
  1. 30 Ratings

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Most helpful positive review

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 bough...

Most helpful critical review

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 lik...

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 bough...

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 (Pesto..by Valerie) and it in...

Quick and easy and a big hit.

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!

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 lik...

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.

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.

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 on...

very cool for individual pizza night.