ChefUptothePlate

Food, Nutrition and Cooking


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The Pesto Pizza Variations

Pesto Pizza

This makes a delicious appetizer or a meal depending upon any additions you top it with. It’s so easy, it’s almost embarrassing, but oh, so special. You can do this without a pizza stone but using one is highly recommended.

1 pizza dough, uncooked (usually available in grocery stores in the dairy section or the pizza section of larger stores OR some pizzerias will sell you one- failing that check the freezer section of the grocery store).

4 T shredded or grated Parmigiano Reggianno or Grana Padano cheese

1.5-2 cups prepared pesto (see my prior post)

8 oz mozzarella cheese (or soy mozzarella), shredded

 

Preheat oven to 450 degrees F. Spray a pizza stone (or cookie sheet if you must) with cooking spray. Stretch dough to fill stone.

Poke multiple holes in dough to help reduce the dough from puffing up. Sprinkle Parm on top of dough and bake for about 10 minutes. Keep an eye on it to be sure cheese is not burning.

Remove dough from oven, spread pesto on pizza, sprinkle with mozzarella cheese and bake another 10 minutes.

Serve HOT!

Variations: Add a defrosted and drained 10 oz box of chopped spinach between pesto and mozzarella.

Add some sliced and cooked sausage or chicken or anything your imagination and taste buds like. Cook as above.

Serves 3-4 as a main meal, 8-10 as an appetizer.