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Cheesy Pesto Bread Recipe

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Cheesy Pesto Bread is from Karen Grant of Tulare, California. “I was out of French bread one day and remembered I had a packaged, prebaked bread crust on hand,” she recalls. “I topped it with pesto and cheese for dinner. Now it’s expected whenever I make pasta and salad. It’s great heated up for lunch the next day, too.”

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Cheesy Pesto Bread Recipe

Prep/Total Time: 20 min.

Yield: 6-8 Servings

5 15 20

Ingredients

1 prebaked 12-inch pizza crust
3 tablespoons prepared pesto
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Directions

Place crust on a pizza pan or baking sheet. Spread with pesto; sprinkle with garlic salt and cheeses. Bake at 325° for 12-15 minutes or until cheese is melted. Cut into wedges. Yield: 6-8 servings.

Originally published as Cheesy Pesto Bread in Taste of Home August/September 2005, p 20

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

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