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
- 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
- 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.
Reviews for Pesto Pizza
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review