Three-Cheese Pesto Pizza
Total TimePrep/Total Time: 30 min.
- 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 shredded part-skim mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 plum tomatoes, thinly sliced
- 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.
- Bake at 400° until cheese is melted, 15-20 minutes.
Nutrition Facts1 piece: 422 calories, 24g fat (8g saturated fat), 32mg cholesterol, 1131mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 19g protein.
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Jan 17, 2018
Even better to make the pizza crust from scratch with some Italian seasoning in the dough!
Mar 4, 2017
My husband and I really liked this but for some reason, our pizza got soggy. Maybe it was the pan we used or something, not really sure. It was a pre-made Boboli's pizza crust. Next time I might bake it a bit beforehand to get it more crisp. I'd also like to mention that the ingredients stack up high on this pizza! It's thick! But we loved it. I didn't think it was dry or anything, so the amount of pesto seemed good. The only other thing I did differently was use regular yellow onion, not red (we aren't fans of red). I'd make this again, but with a few minor tweaks.Update: I realized the reason the crust was soggy was because I had used a regular crust instead of thin. This time I used thin...however, all the oil from the pesto and onion mixture seeped everywhere. It was an extremely oily pizza, and despite having a crispier crust, it was not nearly as enjoyable. I'll stick with the regular crust next time, or lower the amount of pesto.
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!
Jun 10, 2012
We have been using this recipe for years. It is wonderful!
Jun 1, 2012
This was fantastic! The blend of cheeses with the pesto gave it a wonderful flavor. Will make again.
Aug 22, 2011
Love this with homegrown tomatoes and pesto!
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. :-)))
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!
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.
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.......