[X]

Home > Recipes > Three-Cheese Pesto Pizza

Three-Cheese Pesto Pizza Recipe

Three-Cheese Pesto Pizza Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

We love the bold flavor of this pizza that's a bit different from the traditional. The pesto, cheese and olive topping makes a delicious statement. Serve it as a main dish...or as a fun appetizer cut in smaller pieces. -- Pat Stevens, Granbury, Texas

This recipe is:

Quick

[X]

Rate Three-Cheese Pesto Pizza Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Three-Cheese Pesto Pizza Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1 prebaked 12-inch thin pizza crust
1/2 cup prepared pesto sauce
1/2 cup chopped ripe olives
1 cup crumbled feta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
2 plum tomatoes, thinly sliced

Directions

In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes.
Bake at 400° for 15-20 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 751 calories, 42 g fat (16 g saturated fat), 61 mg cholesterol, 1,676 mg sodium, 58 g carbohydrate, 5 g fiber, 35 g protein.

Originally published as Three-Cheese Pesto Pizza in Taste of Home June/July 2003, p39

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Three-Cheese Pesto Pizza

Three-Cheese Pesto Pizza

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Jun. 10, 2012 by marciedarciestuff

We have been using this recipe for years. It is wonderful!

Reviewed on Jun. 01, 2012 by Pittypat5458

This was fantastic! The blend of cheeses with the pesto gave it a wonderful flavor. Will make again.

Reviewed on Aug. 22, 2011 by TrudyShipp

Love this with homegrown tomatoes and pesto!

Reviewed on May. 31, 2011 by SueFla

This is WONDERFUL! A definite "keeper". The ONLY things I did differently was to use a 7 oz. jar of pesto ( a little bit more that 1/2 c.) and I used tomato/basil feta cheese because that's what I had on-hand. Thank you for sharing such a nice change-of-pace recipe. :-)))

Reviewed on May. 26, 2011 by whitneysabo

I make this all the time. I don't like olives so I leave them off, but this is DELICIOUS and a FAVORITE at my house! And for entertaining!

Reviewed on May. 21, 2011 by flowergirl49

I'm going to try it without the pesto, onions, and red peppers. I cannot eat those things, but it would be great with just the olives, tomatoes, and cheeses. I love to make pizza, and this would make great single pizzas for people like me, who only need to cook for one. Even for someone who cooks for only two.

Reviewed on May. 21, 2011 by Sandra 1948

How can you give this 5 stars when no one has rated it yet?

Reviewed on May. 21, 2011 by dellbo

I'm going to try this but with only half of the feta and half of parm. I'm also going to do it on grill. I live in az and i find that the grill works best instead of heating the house up. Get back to you later.......