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Three-Cheese Pesto Pizza

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
    6 servings


  • 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 Facts
1 piece: 422 calories, 24g fat (8g saturated fat), 32mg cholesterol, 1131mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 19g protein.

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  • pajamaangel
    Mar 22, 2020

    No comment left

  • klabelle9
    Jan 17, 2018

    Even better to make the pizza crust from scratch with some Italian seasoning in the dough!

  • PrplMonky5
    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.

  • aug2295
    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!

  • marciedarciestuff
    Jun 10, 2012

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

  • Pittypat5458
    Jun 1, 2012

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

  • TrudyShipp
    Aug 22, 2011

    Love this with homegrown tomatoes and pesto!

  • SueFla
    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. :-)))

  • whitneysabo
    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!

  • flowergirl49
    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.