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Pesto Pizza Recipe

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.

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Pesto Pizza Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6-8 Servings

20 20 40

Ingredients

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 (4 ounces) shredded part-skim mozzarella cheese

Directions

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 12-in. pizza pan. Prick with a fork. Bake at 425° for 10 minutes.
Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining cheese. Bake 8-10 minutes longer or until golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 259 calories, 11 g fat (4 g saturated fat), 17 mg cholesterol, 513 mg sodium, 31 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Pesto Pizza in Quick Cooking September/October 2002, p45