Publisher Photo
Publisher Photo
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Recommended: Top 10 Pizza Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup prepared pesto
  • 1 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup Parmesan cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 12-in. pizza pan. Prick with a fork. Bake at 425° for 10 minutes.
Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and the remaining Parmesan cheese. Bake 8-10 minutes longer or until golden brown. Yield: 6-8 servings.
Originally published as Pesto Pizza in Quick Cooking September/October 2002, p45

Nutritional Facts

1 piece: 259 calories, 11g fat (4g saturated fat), 17mg cholesterol, 513mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 12g protein.

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup prepared pesto
  • 1 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded mozzarella cheese
  1. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup Parmesan cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 12-in. pizza pan. Prick with a fork. Bake at 425° for 10 minutes.
  2. Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and the remaining Parmesan cheese. Bake 8-10 minutes longer or until golden brown. Yield: 6-8 servings.
Originally published as Pesto Pizza in Quick Cooking September/October 2002, p45

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