Deluxe Pesto Pizza Rsc Recipes

PESTO PIZZA

Pesto Pizza image

Skip the pizza sauce and instead use pesto as the base for this French bread pizza. Top with capicola, mozzarella and Parmesan and simply broil until the bread is toasted and the cheese is melted. A quick finish of fresh basil and you have pesto pizza in no time!

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 loaf French bread, split lengthwise
1 cup prepared pesto
1/2 pound sliced capicola
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Chopped fresh basil, for garnish

Steps:

Preheat the broiler. Brush the cut sides of the bread with the pesto. Divide the capicola, mozzarella and Parmesan among the pesto-topped bread.
Place the assembled bread halves on a baking sheet, then broil until the cheese melts. Top with the basil and serve.

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC

Hidden Ranch Pesto Spicy Shrimp Pizza #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Fresh spinach pesto with Hidden Valley Ranch Salad Dressing and Seasoning Mix creates a base for some spicy shrimp and buttery shallots on top of a great pizza dough. Easy preparation and pizza fun make this dinner a hit.

Provided by topdawg11

Categories Weeknight

Time 32m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 pizza dough, to make one 12-inch pizza
1 cup raw spinach leaves, stems removed
2 garlic cloves
1/4 cup parmesan cheese
1/2 cup extra virgin olive oil
2 tablespoons roasted almonds, sliced
1 (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 ounces shredded mozzarella cheese
1 large shallot, sliced thinly
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 ounces medium raw shrimp, peeled and deveined
1 teaspoon jerk seasoning
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 teaspoon sriracha Asian chili sauce
1/2 teaspoon smoked paprika
1/2 tablespoon finely grated parmesan cheese

Steps:

Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

Nutrition Facts : Calories 517.2, Fat 49.1, SaturatedFat 12.6, Cholesterol 109.5, Sodium 677, Carbohydrate 4, Fiber 0.8, Sugar 0.6, Protein 16.5

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