How To Make EASY Pesto Pizza
Whether you're looking to make some thing special at home or want to whip up something fun and fancy for date night, this easy homemade pesto pizza is where it's at! You can't beat a fresh pizza hot out of the oven. And, these ingredients are super fresh.
The store-bought pizza dough keeps this recipe ultra fast, but there's plenty of fresh and homemade to come! This Pesto Pizza recipe features a quick and easy homemade basil pesto sauce, fresh sliced tomatoes, and mozzarella cheese. It's way better than delivery and a gourmet dinner to the table in less than 20 minutes.
???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
You can print out the recipe here:
FOR THE BASIL PESTO:
1 cup basil leaves
1 garlic cloves
Heaping 1/3 cup pine nuts
2 tablespoons Parmesan cheese
2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon Kosher salt
Generous pinch teaspoon black pepper
1/4 cup avocado oil or high-quality olive oil
FOR THE PIZZA:
1/2 cup pesto sauce, plus about a 1/4 cup, separated
1 frozen, pre-baked pizza crust, dethawed
1 1/2 cup fresh mozzarella, torn and pressed dry with paper towels
1 Roma tomato, thinly sliced
2 tablespoons olive oil
Generous pinch Kosher salt
2 tablespoons fresh chopped basil (optional)
Instructions
MAKE THE BASIL PESTO:
Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.
With the food processor on, very slowly drizzle in the oil through the feed tube. Set aside until ready to use.
MAKE THE PIZZA:
Preheat the oven 450°F and place a large rimmed baking sheet lined with foil on the bottom rack.
Spread a 1/2 cup of the basil pesto across the pizza crust, leaving a bare 1 ring around the perimeter of the crust.
Sprinkle about 2/3s of the mozzarella over the pesto and scatter the tomatoes across the cheese. Sprinkle the remaining mozzarella over the tomatoes.
Brush the edges of the pizza with olive oil and sprinkle the brushed area with Kosher salt.
Place the pizza centered on a rack or on a pizza stone placed directly above the rimmed baking sheet. Bake at 450°F for 10 minutes.
Remove from the oven and use paper towels to dab any excess water away from the top of the pizza. Garnish with dollops of the reserved 1/4 cup of pesto and fresh basil. Cool for about 10 minutes. Slice, serve, and enjoy!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
???? SUBSCRIBE ????:
???? Like what you see? There's SO MUCH more! ????
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
At Home | Silvana Franco's Cheese & Tomato Flatbreads On The Barbecue | Waitrose
Our Food Editor Silvana is making the most of the last few glimpses of summer to make these easy flatbreads topped with cheese and roasted tomatoes on the barbecue, for a quick and easy lunch.
Really simple to make, with no yeast required (the dough uses yogurt instead for a soft and fluffy texture), the flatbreads can easily be cooked inside in a griddle pan or under the grill if the sun isn’t out. Silvana’s topped her flatbreads with Taleggio, tomatoes and red onions but any pizza toppings would work well – you could try different cheeses such as mozzarella, feta, goat’s cheese or cheddar, different vegetables, meats, olives and herbs. And add a touch of extra flavour with a dollop of zhoug (like Fabio) or spicy harissa.
We’ll continue to bring you recipes, ideas and tips to help you cook simple, nourishing meals to feed the family, stock up the freezer, or give someone a little treat, using great quality ingredients and seasonal produce. We'd love to hear what you'd like to see in future videos, so comment below and let us know!
Ingredients:
150g Greek-style natural yogurt
200g self-raising white flour, plus extra for rolling
For the toppings:
400g cherry vine tomatoes, halved
2 tbsp balsamic glaze
1 tbsp olive oil
1 red onion, very thinly sliced
200g Taleggio cheese
2 tsp Cooks’ Ingredients Zhoug or Ruby Rose Harissa (optional)
4 sprigs lemon thyme or basil
To view the full recipe |
To visit our website | waitrose.com
White Pizza That's Actually Good
Instead of the traditional bland ricotta cheese, this white pizza is made with a garlicy Alfredo sauce. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
My dough recipe is here:
For the sauce, chop up four or five cloves of garlic and grate a roughly equivalent pile of parmesan or pecorino cheese. Fry the garlic in a little butter until it's just golden, then pour in about half a cup of heavy cream. Bring to a boil, then remove from the heat. When it's mostly stopped bubbling, grind in some pepper melt in the cheese. If the sauce has gotten thick and gloppy by the time you need to use it, thin it out by adding more fresh cream.
Her man told Salt Bae to STOP ????????
Watch Franca make two great Sicilian artichoke dishes | Pasta Grannies
Franca likes to dress her pasta with stewed artichokes mixed with ricotta and spiced with chilli; and also to grill artichokes over an open bed of coals. Both are delicious - especially when the artichokes are on the table within 2 hours of harvesting.
The town of Cerda holds an annual festival celebrating artichokes in April (so put it in your diary for next year).
How To Cook with Artichoke Hearts
March 16 is National Artichoke Hearts Day so to celebrate I will share with your Three easy, delicious and nutritious recipes that you will simple love.
Pan Roasted Artichoke Sauce with Tortellini
Flatbread with Artichoke Sauce Pizza
Pork Loin Chops with Lemon Artichoke and Capers
Pan Roasted Artichoke Sauce
2 Tablespoons extra virgin olive oil
1 medium red onion, diced
1 teaspoon crushed garlic
2 cans of artichoke hearts, drained (From Peru)
1 tablespoon Aji chili paste
1 lemon, juice
3 cups spinach leaves, packed
6 ounces queso fresco (or feta cheese)
½ cup chicken broth
2 ounces shredded parmesan cheese
Sea salt and pepper to taste
Pork Loin Chops with Lemon Artichoke and Capers
For the Marinate
1/2 cup soy sauce
1/2 cup lemon juice, about 2 lemons
1 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
For the Dish:
1 Tablespoons extra virgin olive oil
1 medium yellow onion, sliced
1 teaspoon crushed garlic
2 cans of artichoke hearts, drained (From Peru)
2 tablespoon capers
1 tablespoon dried oregano
1/4 cup lemon juice, about 1 lemon
1/4 cup chicken broth
Sea salt and black pepper to taste