Pesto Pizza With Crabmeat And Artichoke Hearts Recipes

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CHICKEN PESTO PIZZA



Chicken Pesto Pizza image

Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.

Provided by Lisa

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 5

½ cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
½ cup shredded fontina cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
  • Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g

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

PESTO PIZZA WITH FETA AND ARTICHOKES



Pesto Pizza with Feta and Artichokes image

Provided by Eddie Jackson

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 17

2 teaspoons sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cups all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt
3 cups loosely packed fresh basil leaves
1/4 cup pine nuts
2 cloves garlic, crushed and peeled
6 cups loosely packed baby arugula
5 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
4 ounces bacon or pancetta, chopped
1 1/2 cups shredded low-moisture mozzarella
1 cup crumbled feta
1 cup sliced marinated artichoke hearts
1/4 cup pickled jalapeno slices plus 1 tablespoon brine from the jar

Steps:

  • For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
  • Let sit until foamy, 3 to 5 minutes.
  • Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
  • Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
  • Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
  • For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
  • In a medium skillet, cook the bacon until crisp. Drain on paper towels.
  • When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
  • Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
  • Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
  • Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
  • Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
  • Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
  • In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.

PESTO PIZZA WITH ARTICHOKES & PROSCIUTTO



Pesto pizza with artichokes & prosciutto image

Fragrant and sophisticated, a pesto topping helps make this pizza really special

Provided by Good Food team

Categories     Buffet, Lunch, Main course, Supper

Time 45m

Yield Serves 3 generously, 4 at a pinch

Number Of Ingredients 8

290g twin-pack Italian pizza base mix
4 tomatoes (350g/12oz), skinned, seeded and finely chopped
3 tbsp green pesto
about 260g jar artichoke hearts or baby artichokes in oil, halved if not already done
50g prosciutto
150g packet mozzarella , drained and finely sliced
25g freshly grated parmesan (or vegetarian alternative)
2 tbsp oil from the artichoke jar

Steps:

  • Make up the pizza mix according to instructions (you will need to use both packets that are in the box). Roll out quite thinly and use to line the base of a 28-30cm shallow square or round baking tin. Let stand according to packet instructions and preheat the oven to 220C/gas 7/fan 200C.
  • Mix the tomatoes with 2 tbsp of the pesto and spread over the pizza, leaving a bare rim around the edge. Scatter the artichokes and prosciutto on top (the ham tears as you remove it from the packet, which is what you want). Cover with the mozzarella and sprinkle with the Parmesan and some freshly ground black pepper, then drizzle with the rest of the pesto mixed with the artichoke oil.
  • Bake for about 20 minutes until the base is cooked through and the cheese has melted. Serve hot.

Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3.5 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium

GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA



Garlic, Artichoke Hearts, Sun-Dried Tomatoes, and Pesto Pizza image

Based on a pizza from Romio's, a regional chain of pizza & pasta restaurants. One of our very favorite pizzas! The first time I ever had it, DH made it for me the night we got engaged. Ahh, the memories! :D

Provided by Halcyon Eve

Categories     European

Time 35m

Yield 8 slices, 4-6 serving(s)

Number Of Ingredients 10

1 (12 inch) pizza crusts, unbaked (I buy or make dough)
2 -4 tablespoons olive oil
6 large garlic cloves, very thinly sliced (a garlic mandolin works well for this)
1/4 cup sun-dried tomato
simmering water
1 cup pizza sauce (more or less according to taste)
2 1/2 cups shredded part-skim mozzarella cheese, divided (or according to taste, I like it cheesy)
1 (14 ounce) can quartered water-packed artichoke hearts, drained
1/4 cup shredded parmesan cheese (or Romano or Asiago) (optional)
1 (7 ounce) container fresh basil pesto

Steps:

  • Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
  • Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
  • When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
  • Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
  • Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
  • Top pizza slices with dollops of pesto and serve.

Nutrition Facts : Calories 657.8, Fat 33.1, SaturatedFat 15.7, Cholesterol 90.7, Sodium 1361.1, Carbohydrate 56.2, Fiber 26.4, Sugar 10.3, Protein 47.1

ARTICHOKE CHICKEN PESTO PIZZA



Artichoke Chicken Pesto Pizza image

Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 slices.

Number Of Ingredients 6

1 prebaked 12-inch pizza crust
1/2 cup prepared pesto
2 cups cubed cooked chicken breast
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained
2 cups shredded part-skim mozzarella cheese
Optional: Grated Parmesan cheese and minced fresh basil

Steps:

  • Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

Nutrition Facts : Calories 381 calories, Fat 20g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 880mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.

PESTO-ARTICHOKE PIZZA



Pesto-artichoke Pizza image

This IS AMAZING! My own personal recipe:) The massive amounts of veggies stay moist and absorb every ounce of garlic pesto flavor, the crust is crisp...the pizza is quick, easy, satisfying, flavorful and healthy! Piled high with veggies and other good stuff, this puppy will satisfy even the most skeptical pizza gourmet. Try adding garlic grilled chicken for a carnivorous twist. ROWR!

Provided by maesyn

Categories     Potluck

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 Boboli pizza crust (*crucial!)
1/2 cup pesto sauce
1 can quartered artichoke heart
1 package frozen chopped spinach
1 tomatoes
1 bag shredded mozzarella cheese or 1 bag shredded parmesan cheese (etc.)
light goat cheese
pine nuts
fresh basil

Steps:

  • PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
  • Spread pesto on crust.
  • Toss a thin coat of shredded cheese over the pesto.
  • Then begin to layer vegetables.
  • First spread spinach evenly.
  • Then top with artichokes, followed by diced tomatoes.
  • Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
  • Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
  • Bake according to pizza crust instructions.
  • (usually 10 minutes).
  • It's always a huge hit- and addictively delicious!

Nutrition Facts : Calories 3.7, Sodium 1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.2

PESTO PIZZA WITH CRABMEAT AND ARTICHOKE HEARTS



Pesto Pizza with Crabmeat and Artichoke Hearts image

Categories     Shellfish     Vegetable     Bake     Quick & Easy     Mozzarella     Basil     Crab     Artichoke     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 10-ounce purchased fully baked thin pizza crust
2/3 cup purchased pesto
8 ounces crabmeat
1 6- to 61/2-ounce jar marinated artichoke hearts, drained, sliced
1/2 cup Kalamata olives or other brine-cured black olives, halved, pitted
1/8 to 1/4 teaspoon dried crushed red pepper
1 tablespoon olive oil
1 large red bell pepper, thinly sliced
1 1/2 cups grated mozzarella cheese

Steps:

  • Preheat oven to 450°F. Place crust on baking sheet. Spread with pesto, leaving 1/2-inch plain border. Top evenly with crabmeat, artichokes, olives, and crushed red pepper. Heat oil in heavy medium skillet over medium-high heat. Add bell pepper and sauté until just tender, about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over. Bake pizza until crust is brown and crisp on bottom and topping is heated through, about 15 minutes. Transfer pizza to work surface; cut into wedges.

ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA



Artichoke, Pesto, and Garlic Naan Bread Pizza image

This really simple, unusual and healthier combination of savory flavors is ready in 15 minutes. Just add another slice of naan for a second serving.

Provided by CindyAhGoGo

Categories     Main Dish Recipes     Pizza Recipes

Time 27m

Yield 1

Number Of Ingredients 9

1 ½ teaspoons extra-virgin olive oil
1 teaspoon pesto sauce
1 clove garlic, chopped
1 garlic naan bread
3 tablespoons shredded mozzarella cheese
3 tablespoons feta cheese with Italian spices
2 marinated artichoke hearts, chopped, or to taste
2 banana peppers, chopped, or more to taste
6 slices turkey pepperoni, quartered, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
  • Bake in the preheated oven until cheese is melted, 7 to 9 minutes.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 59.9 g, Cholesterol 104.2 mg, Fat 32.7 g, Fiber 13.3 g, Protein 35.8 g, SaturatedFat 11.9 g, Sodium 1788.1 mg, Sugar 6 g

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