Three-Cheese Pesto Pizza Recipe
Three-Cheese Pesto Pizza Recipe photo by Taste of Home

Three-Cheese Pesto Pizza Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. Bake at 400° for 15-20 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Three-Cheese Pesto Pizza in Taste of Home June/July 2003, p39

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Three-Cheese Pesto Pizza

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 3, 2013

"I used home made pesto with fresh basil from my garden. Left off the feta and olives. This was easy and delicious!"

MY REVIEW
Reviewed Jun. 10, 2012

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

MY REVIEW
Reviewed Jun. 1, 2012

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

MY REVIEW
Reviewed Aug. 22, 2011

"Love this with homegrown tomatoes and pesto!"

MY REVIEW
Reviewed May. 31, 2011

"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. :-)))"

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