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Three-Cheese Pesto Pizza Recipe

Three-Cheese Pesto Pizza Recipe

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. YIELD:4 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 (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 2 plum tomatoes, thinly sliced


  • 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.

Nutritional Facts

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

Reviews for Three-Cheese Pesto Pizza

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PrplMonky5 User ID: 6612040 262061
Reviewed 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."

aug2295 User ID: 4631582 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!"

marciedarciestuff User ID: 3221145 55328
Reviewed Jun. 10, 2012

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

Pittypat5458 User ID: 6685932 48456
Reviewed Jun. 1, 2012

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

TrudyShipp User ID: 3029356 127603
Reviewed Aug. 22, 2011 Edited Mar. 6, 2017

"Love this with homegrown tomatoes and pesto!"

SueFla User ID: 2076413 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. :-)))"

whitneysabo User ID: 5343911 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!"

flowergirl49 User ID: 5980595 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."

dellbo User ID: 5065772 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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