Recipe by Buitoni®
"An easy pizza deserves an easy salad, so open a bag of Caesar salad, sit back and enjoy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 inch)
prepared pizza crust or Italian bread shell
BUITONI® Refrigerated Pesto with Basil
plum tomatoes, thinly sliced
1 1/2 cups
shredded mozzarella cheese
crushed red pepper
Yummy and so easy with store-bought pesto and pizza crust! I made this with thinly sliced chicken on top of the tomato layer. I also rinsed & dried the tomato slices to remove the seeds so it wouldn't be too soggy. Very tasty - and using sliced tomatoes makes such a nice contrast in textures. A keeper!
Reduce the red pepper content next time.
A classic margharita pizza to me is pizza crust, garlic, tomato, fresh basil, and mozzarella cheese. I heat minced garlic in olive oil until the garlic is well infused. Brush the garlic oil on a Boboli, top with thinly sliced tomatoes, torn fresh basil leaves, and sliced fresh mozzarella cheese. Bake at 350 degrees for about 15-20 minutes, until the cheese is melted. Variations are limitless on toppings: spinach, mushrooms, onions, broccoli. Keep it heart healthy by staying away from the pepperoni, sausage, etc.
I first made this pizza for my vegetarian sister and her 2 year old son. They loved it! My husband, who is usually a meat eater, loves it too. I usually use a homeade pizza crust and bake it a few minutes before adding the toppings. Then I bake for about 10 minutes and it comes out great. Definitely a keeper!
great pizza recipe. we added bell pepper and onion to ours. also we used hunts tomato sauce with basil, garlic, and oregano. I know it is not supposed to have sauce, but we just needed something more.
Love this in the summer with fresh basil
Tastes good. You have to like pesto though. I used vegetarian mozzarella cheese instead, and it didn't melt like regular cheese, but it was still good. I added diced onions. Next time I will probably add different toppings, but I guess it's ingredients is what makes it a "Margherita Pizza".
Just shy of perfect. I added spinach which really gave it that extra something. I also sprinkled a little Romano and Parmesean cheese (I had some I needed to use). The only other improvement I can think of would be to make the pesto from scratch. Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Pizza Margharita
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 94
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!