Publisher Photo
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup olive or vegetable oil
  • 4 whole garlic cloves
  • 1-1/2 cups lightly packed fresh basil leaves
  • 1 prebaked Italian bread shell crust
  • Shredded mozzarella cheese, sliced tomato, ripe olives and fresh mushrooms or toppings of your choice

Directions

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

Nutritional Facts

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

  • 1/2 cup olive or vegetable oil
  • 4 whole garlic cloves
  • 1-1/2 cups lightly packed fresh basil leaves
  • 1 prebaked Italian bread shell crust
  • Shredded mozzarella cheese, sliced tomato, ripe olives and fresh mushrooms or toppings of your choice
  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

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Reviews forPesto Pizza

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MY REVIEW
becky66 User ID: 1915904 73889
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!"

MY REVIEW
CatherineBennet User ID: 3737321 70042
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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