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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
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.
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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.......
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