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

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4.5 9 7
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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
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 slice: 751 calories, 42g fat (16g saturated fat), 61mg cholesterol, 1676mg sodium, 58g carbohydrate (6g sugars, 5g fiber), 35g 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

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)
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MY REVIEW
aug2295 44194
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
marciedarciestuff 55328
Reviewed Jun. 10, 2012

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

MY REVIEW
Pittypat5458 48456
Reviewed Jun. 1, 2012

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

MY REVIEW
TrudyShipp 127603
Reviewed Aug. 22, 2011

"Love this with homegrown tomatoes and pesto!"

MY REVIEW
SueFla 89131
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. :-)))"

MY REVIEW
whitneysabo 93819
Reviewed May. 26, 2011

"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!"

MY REVIEW
flowergirl49 63759
Reviewed May. 21, 2011

"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."

MY REVIEW
Sandra 1948 55017
Reviewed May. 21, 2011

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

MY REVIEW
dellbo 55324
Reviewed May. 21, 2011

"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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