Pesto Pizza Bread Recipes

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PESTO PIZZA



Pesto Pizza image

A great alternative to your regular pizza.

Provided by SKWms

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 8

1 (12 inch) pre-baked pizza crust
½ cup pesto
1 ripe tomato, chopped
½ cup green bell pepper, chopped
1 (2 ounce) can chopped black olives, drained
½ small red onion, chopped
1 (4 ounce) can artichoke hearts, drained and sliced
1 cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
  • Bake for 8 to 10 minutes, or until cheese is melted and browned.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g

EASY PESTO PIZZA



Easy Pesto Pizza image

Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 7

1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded Parmesan cheese, divided
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup prepared pesto
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.

Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

PESTO PITA PIZZA



Pesto Pita Pizza image

A vegetarian-friendly pizza that offers a surprisingly tasty twist. A great lunch, dinner, or appetizer.

Provided by Hamiltonian9

Categories     Main Dish Recipes     Pizza Recipes

Time 30m

Yield 4

Number Of Ingredients 4

4 pita bread rounds
½ cup pesto
2 tomatoes, sliced
1 (4 ounce) container crumbled feta cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange pita bread on a baking sheet.
  • Bake in preheated oven until pita is lightly toasted, about 4 minutes.
  • Spread pesto evenly over toasted pita bread and arrange tomato slices in a single layer. Top with feta cheese.
  • Continue baking until feta cheese is browned and pita bread is crisp, about 11 minutes more.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 33.4 g, Cholesterol 35.1 mg, Fat 20.9 g, Fiber 2.7 g, Protein 14.7 g, SaturatedFat 8.1 g, Sodium 824.4 mg, Sugar 3.4 g

PESTO PIZZA WITH FRESH TOMATOES & MOZZARELLA



Pesto Pizza with Fresh Tomatoes & Mozzarella image

Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza.

Provided by Jennifer Segal

Categories     Dinner

Yield 4 (Makes two 12x8-inch pizzas)

Number Of Ingredients 13

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2 tablespoons extra virgin olive oil
2¼ teaspoons (1 packet) instant/rapid-rise yeast (see note)
1¾ teaspoons salt
1 cup warm water
2 teaspoons cornmeal, for dusting the pan
½ cup good quality store-bought or homemade pesto, divided
8 ounces whole milk mozzarella cheese (not Buffalo mozzarella), thinly sliced or grated
2 vine-ripened tomatoes
¼ cup grated Parmigiano-Reggiano
¼ teaspoon salt
Freshly ground black pepper
¼ cup gently packed fresh basil leaves, torn

Steps:

  • Combine the flour, olive oil, yeast, salt and water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes together. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 5 minutes.
  • Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
  • When the dough has risen, punch it down and place it on a lightly floured surface. Cut in half and roll each part into a ball. Cover the dough balls with a damp kitchen towel and let rest for 15 to 20 minutes (the dough will rise a bit).
  • Meanwhile, set an oven rack in the bottom position and preheat the oven to 500°F. Sprinkle the cornmeal on an 18x13-inch baking sheet; set aside. Cut the tomatoes crosswise into ⅛-inch-thick slices and place on a paper towel-lined plate to drain the juices.
  • Lightly dust a work surface with flour, and then press and stretch the rested dough into two 12x8-inch rectangles. If the dough is sticky, dust it lightly with flour. Place the two pizza doughs side-by-side on the cornmeal-dusted baking sheet. Press the dough out again so that it almost touches the edges of the pan.
  • Spread ⅓ cup of the pesto evenly over the pizzas (2½ tablespoons each), leaving a 1-inch border. Bake on the bottom rack for 4 minutes. Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season each pizza with an ⅛-teaspoon salt and a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, 6 to 8 minutes more. Transfer the pizzas to a cutting board. Drizzle the remaining pesto over the pizzas and sprinkle with the fresh basil. Cut into slices and serve immediately.
  • Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, olive oil, and salt, and proceed with the recipe.
  • Make Ahead Instructions: Once the dough has completed it's initial rise, and you've cut it in half to form two balls, lightly coat each dough ball with olive oil. Place the dough ball(s) into a freezer bag and seal shut, squeezing out all the air. Refrigerate for 1 to 2 days. When ready to use, let the dough sit out on the countertop for 30 minutes to warm up before stretching.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. When ready to use, defrost in the refrigerator overnight (or for at least 12 hours), and then let it warm up on the countertop for about 30 minutes before stretching.

Nutrition Facts : Calories 950, Fat 57g, Carbohydrate 80g, Protein 32g, SaturatedFat 10g, Sugar 3g, Fiber 6g, Sodium 1663mg, Cholesterol 60mg

PESTO PIZZA BREAD



Pesto Pizza Bread image

I have a friend who specifically requests this every time she's asked me to bring an appetizer to a gathering- it's delicious! It's originally from a May 1981 issue of Bon Appetit that featured recipes for an antipasto buffet titled "Antipasto Supreme". The pesto sauce is also excellent over boiled hot linguine or fettuccini.Prep time does not include rising time.

Provided by Leslie in Texas

Categories     Breads

Time 1h30m

Yield 2 14-inch pizzas

Number Of Ingredients 17

2 cups tightly packed fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts, toasted
1 large garlic clove
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 ounces freshly grated imported parmesan cheese
1 ounce freshly grated pecorino romano cheese
cornmeal
2 2/3 cups warm water (105 to 115 degrees)
1 1/4 ounces dry yeast
2 teaspoons sugar
1/3 cup olive oil
1 tablespoon salt
5 1/2 cups unbleached all-purpose flour (about) or 5 1/2 cups bread flour (about)
1 egg, lightly beaten with
1 tablespoon water

Steps:

  • For Sauce.
  • Combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container; pour into bowl.
  • Stir in cheeses, cover and refrigerate.
  • (Flavor is better if cheeses are grated and added just before using.).
  • For Bread.
  • Grease two 14-inch pizza pans or heavy bottomed baking sheets and sprinkle with cornmeal.
  • Oil large mixing bowl and set aside.
  • Pour 2/3 cup warm water into another large bowl.
  • Add yeast and sugar and stir until disolved.
  • Let mixture stand until foamy, about 10 minutes.
  • Stir in remaining water with olive oil and salt.
  • Mix in about 5 cups of flour, 1 cup at a time, beating well with wooden spoon after each addition, until dough comes away from sides of bowl.
  • Sprinkle work surface with 1/2 cup remaining flour.
  • Turn dough out onto surface and knead until dough is smooth, shiny and elastic, about 10 minutes.
  • Transfer dough to oiled bowl, turning to coat all surfaces.
  • Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
  • Punch dough down, turn out onto floured surface and knead briefly into ball.
  • Return to bowl, cover with towel and let stand in warm, draft-free area until doubled again, about 1 1/2 hours.
  • Punch dough down;.turn out onto lightly floured surface.
  • Divide dough in half;roll or pat each half into 14-inch circle.
  • Transfer to prepared pans.
  • Pinch up edges of dough to form shallow rim.
  • Brush twice with egg mixture.
  • Divide Pesto Sauce evenly between crusts.
  • Let stand in warm, draft-free area for approximately 30 minutes.
  • Preheat oven to 400 degrees.
  • Bake until crusts are golden brown,about 20 to 30 minutes.
  • Let stand 5 minutes before cutting into wedges.
  • Bread may be wrapped in foil and refrigerated for several hours after baking and cooling. To reheat, sprinkle with a little water, wrap in foil and warm in 400 degree oven for 10 minutes.
  • For variations,arrange slices of Fontina, Bel Paese, mozarella or provalone cheese over Pesto Sauce before baking.

Nutrition Facts : Calories 2496, Fat 124.2, SaturatedFat 22.3, Cholesterol 145.4, Sodium 5316.3, Carbohydrate 280.9, Fiber 15.7, Sugar 6.6, Protein 65.2

PESTO STAR BREAD



Pesto Star Bread image

I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's a showstopper at any time of the year). -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1/2 cup prepared basil pesto
6 tablespoons grated Parmesan cheese, divided
1/4 cup sun-dried tomato pesto
2 tablespoons butter, melted
Optional: Additional grated Parmesan cheese, basil pesto, torn fresh basil and marinara sauce

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.

Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 355mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

BREAD PESTO



Bread Pesto image

This irresistible pesto bread is crispy outside and soft inside, with a subtle delicious pesto flavor. It's also economical, easy, fun to make, and look pretty too.The recipe yields 4 large rolls/8 smaller rolls

Provided by Katia

Categories     Bread

Time 2h

Number Of Ingredients 11

2 ½ cup (375 grams) all-purpose flour or whole-grain flour (see notes)
1 ¼ tsp fine salt
½ cup + 2 Tbsp (150 ml) water, lukewarm
1 tsp dry active yeast
½ tsp sugar
1 egg, slightly beaten
2 Tbsp olive oil
½ cup (100 grams) basil pesto
1 egg, slightly beaten
2 Tbsp seeds (sesame, chia, poppy...) ((optional))
½ Tbsp salt flakes ((optional))

Steps:

  • In a large bowl, place flour, salt and mix until well combined.
  • In a small bowl or jug, mix lukewarm water with yeast and sugar. Let it rest for a couple of minutes until foamy.
  • Then pour the liquid into the dry ingredients, add the beating egg and olive oil, and stir with a fork until roughly combined.
  • Trasfer the dough onto a work surface, and knead for a couple of minutes until smooth. You might need an extra Tbsp of water, trust your judgment here, but overall the dough should be easily pliable.
  • Once you shape the dougn into a ball, place it back into its bowl, cover with a damp cloth (to prevent its surface from drying out) and let it rest in a warm place until it doubles in size (about 1 hour).
  • Once the dough is ready, place it onto a large sheet of parchment paper.
  • Stretch it out with your fingers into a rectangular shape (about 10 x 12 inches).
  • Spread the pesto on half of the rectangle, then lift the other side of the parchment paper and fold the other half of the dough over the one covered with pesto. Gently flatten the rectangle with your fingers.
  • Cut the rough edges, than with a pizza cutter cut the rectangle lengthwise into 4 large stripes. At this point, you can cut the 4 stripes crosswise in order to get 8 stripes in total. This will give you 8 smaller rolls rather than 4.
  • If you keep the stripes long, wrap the dough around your fingers into a loose knot leaving space in the center. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Try to squeeze into a nice rounded shape. If you cut the stripes shorter, you can easily shape them into spirals.
  • Place each roll on to a bakin pan lined with parchment paper, brush them lightly with some egg wash (to keep them moist), and let them rest for about 30 minutes.
  • Preheat the oven to 420°F/220°C.
  • Before putting the rolls in the hot oven, brush them again with egg wash and sprinkle with seeds, and salt flakes if you wish.
  • Bake them for about 15-20 minutes until golden.

NAAN PESTO PIZZA RECIPE



Naan Pesto Pizza Recipe image

This Naan Pizza Recipe makes two personal naan pizzas and is ready in just 15 minutes.

Provided by Ginny

Categories     dinner     Main Course

Time 15m

Number Of Ingredients 6

2 pieces Naan Bread
½ cup Basil Pesto
⅔ cup Shredded Mozzarella Cheese
½ cup Spinach (sliced into ribbons)
¾ cup Grape Tomatoes (halved)
Salt and Pepper (to taste)

Steps:

  • Preheat oven to 400F.
  • Place the naan bread on a parchment-lined baking sheet.
  • Spread the pesto on, leaving about an inch of room towards the edges. Sprinkle cheese and top with spinach.
  • Cut grape tomatoes in half and place them on top. Sprinkle lightly with salt and pepper.
  • Bake 10 to 12 minutes, or until cheese has melted and naan crust has browned.

Nutrition Facts : ServingSize 2 g, Calories 738 kcal, Carbohydrate 67 g, Protein 21 g, Fat 41 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 1669 mg, Fiber 3 g, Sugar 7 g

3-INGREDIENT PESTO STAR BREAD



3-Ingredient Pesto Star Bread image

This 3-ingredient pesto star bread is fluffy, flavor-packed, fuss-free, and the perfect appetizer! Naturally vegan and ready in under 30 minutes.

Provided by Caitlin Shoemaker

Categories     Appetizer

Time 25m

Number Of Ingredients 4

All-purpose flour, for dusting
2 16-ounce packages store-bought pizza dough
~1/2 cup pesto (homemade or store-bought)
2 teaspoons extra virgin olive oil, for brushing

Steps:

  • Preheat the oven to 500F. Lightly grease or line a baking tray with parchment paper and set aside.
  • Lightly sprinkle flour over a cutting board, then use a rolling pin to roll out the first ball of dough until it's about 1/2″ thick. Transfer to the baking sheet. Repeat with other ball of dough, but keep it on the cutting board for now.
  • Spread a layer of pesto evenly over the base layer of dough, leaving a 1/2″ edge around the rim. Place the second circle of dough on top, lining the edges up as much as possible. Use your fingers to "pinch the two ends together
  • Place a small round object in the center of the dough to prevent cutting all the way through out. Use a sharp knife or pizza cutter to cut the dough into 16 equal pieces. I find it's easiest to do this by first cutting the dough into quarters, then each fourth into 4 more even pieces.
  • Create 8 pairs of two adjacent strips of dough. Holding one strip in each hand, twist the strips outward from each other 2-3 times, then join them together at the end and pinch the "tip." Repeat with the remaining strips of dough - see the blog post video or photos for more help.
  • Brush the top of the dough with oil, then place on the top rack of the oven and bake for 13 to 15 minutes, until fluffy and golden on top. Serve immediately and enjoy warm; leftovers can be stored in an airtight container at room temperature for up to 5 days, or frozen and reheated as necessary.

PESTO AND MOZZARELLA FRENCH BREAD PIZZA



Pesto and Mozzarella French Bread Pizza image

Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.

Provided by Dawn Perry

Categories     pizza and calzones

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 cups lightly packed basil leaves or other tender herbs or greens such as parsley, arugula, baby spinach, or a combination
1 garlic clove
1/4 cup pine nuts or almonds
1/3 cup olive oil
1/4 cup grated Parmesan
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
8 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary) thinly sliced
Red-pepper flakes, dried oregano or grated Parmesan, or a combination, for serving

Steps:

  • Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
  • Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn't begin to brown), 2 to 4 minutes. Remove from heat.
  • Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
  • Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.

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Pesto Pizza Bread Recipes PESTO PIZZA. A great alternative to your regular pizza. Provided by SKWms. Categories World Cuisine Recipes European Italian. Time 20m. Yield 6. Number Of Ingredients 8. Ingredients; 1 (12 inch) pre-baked pizza crust: ½ cup pesto: 1 ripe tomato, chopped: ½ cup green bell pepper, chopped : 1 (2 ounce) can chopped black olives, drained: …
From tfrecipes.com


ARUGULA PESTO PIZZA WITH ZUCCHINI RECIPE | KITCHEN ...
2022-01-27 Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the pesto: Lightly toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 5 minutes; let cool. Transfer to a food processor and add the arugula, parsley, garlic and capers; pulse until almost smooth.
From kitcheninfinity.com


PESTO PIZZA BREAD RECIPE - BAKERRECIPES.COM
2007-05-16 The best delicious Pesto Pizza Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pesto Pizza Bread recipe today! Hello my friends, this Pesto Pizza Bread recipe will not disappoint, I promise! Made with simple ingredients, our Pesto Pizza Bread is amazingly delicious, and addictive, everyone will be …
From bakerrecipes.com


SHRIMP AND PESTO PIZZA RECIPE - ALL INFORMATION ABOUT ...
Shrimp-Pesto Pizza Recipe | MyRecipes best www.myrecipes.com. Preheat grill to 350° (medium) heat. Peel shrimp, and slice in half lengthwise; devein, if desired. Sauté onion, bell pepper, salt, and pepper in 1/2 tsp. hot oil in a large skillet over medium heat 5 minutes or until tender. Transfer onion mixture to a large bowl.
From therecipes.info


10 BEST PESTO FLATBREAD PIZZA RECIPES | YUMMLY
Grilled Flatbread Pizza with Arugula Pistachio Pesto, Nectarine, and Prosciutto Flavor The Moments. fresh lemon juice, prosciutto, pistachios, garlic, arugula, flatbreads and 6 more.
From yummly.com


PESTO FRENCH BREAD - FLEISCHMANN'S YEAST
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Gradually add water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
From fleischmannsyeast.com


BEST PESTO PIZZA TOPPING COMBINATIONS YOU MUST TRY ...
2022-02-02 Wondering what goes on pesto pizza? Hop on to this article for the best pesto pizza combination and best pesto-making tips!
From pizzabien.com


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