Pesto Pizza Recipe

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Once a week, a good friend of mine fixes supper for me, my husband and our two daughters. We always request the same thing—her great pizza!—Arlyn Kantz, Ft. Worth, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 1/2 cup olive oil
  • 4 whole garlic cloves
  • 1-1/2 cups lightly packed fresh basil leaves
  • 1 prebaked 12-inch pizza crust
  • Shredded part-skim mozzarella cheese, sliced tomato, ripe olives and fresh mushrooms or toppings of your choice

Nutritional Facts

1 serving (1 piece) equals 255 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 263 mg sodium, 23 g carbohydrate, trace fiber, 6 g protein.


  1. In a blender, combine oil and garlic; cover and process until smooth. Add basil and blend thoroughly. Spread over crust. Sprinkle with toppings. Bake at 425° for 10 minutes. Yield: 6-8 servings.
Originally published as Pesto Pizza in Taste of Home June/July 2000, p41

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed May. 31, 2013

"I made this as one of the snacks when I had friends over for a bonfire - got lots of good comments. Delicious!"

Reviewed Oct. 12, 2010

"I made and froze this pizza. Then I made it fresh. It was WAY better when the pesto was able to "marinade" in the freezer for a while."

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