Time 20m Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts. Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.
Time 40m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Time 1h10m Yield 8 slices Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside. Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute. In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste. To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
Time 16m Yield 2 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet. Bake in the preheated oven until cheese is melted, 6 to 8 minutes.
Time 50m Number Of Ingredients 6 Steps:
Bring a pan of salted water to the boil, drop in the potatoes and simmer for 15 mins or until tender. Drain and leave to cool a little, then slice. Meanwhile, heat oven to 220C/200C fan/ gas 7. Prepare the bread mix following pack instructions. Roll out into a rough circle, about 28cm diameter, then transfer to an oiled baking tray. Set aside for 15 mins. Spread the pesto over the pizza base. Scatter over half the mozzarella. Top with the potatoes and remaining cheese. Drizzle the oil over the potatoes and bake for 15-18 mins or until the crust is golden and the cheese bubbling. Scatter over the rocket and a good grinding of black pepper before serving.
Time 25m Yield 6-8 servings. Number Of Ingredients 5 Steps:
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.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees F (230 degrees C). Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese. Bake for 8 to 10 minutes, or until cheese is melted and browned.
Yield 2 servings Number Of Ingredients 16 Steps:
Preheat oven to 425ºF/220ºC and prepare a sheet pan with parchment paper or corn meal. Add flour, yeast, and salt to the Vitamix and pulse at variable 5 several times. Remove the lid plug and slowly add the water and olive oil while pulsing at variable 6. Stop pulsing once all of the water and oil have been added, and the dough forms a ball. Place dough in an oiled bowl and flip it over so both sides get oiled. Rest until ready to use (at least 15 to 20 minutes). In the 16-oz container, blend Parmesan, pine nuts, olive oil, and garlic cloves on variable 4 until smooth. Add basil, then continue blend on variable 2 for 10 seconds, then increase to variable 6 and blend until smooth. If the mixture is not blending, add additional olive oil or a tablespoon of water or lemon juice, then continue to blend until smooth. On the sheet pan, stretch out half of the dough to form a 12-14-inch (30 - 35 cm) pizza crust. Save remaining dough for later. (Tip: Leftover pizza dough makes for great cinnamon rolls!) Spread half of the pesto onto the pizza dough and sprinkle with mozzarella. (Save remaining pesto for another time or freeze for up to 1 month.) Add onions and chicken to the top of the pizza and bake for 10 to 15 minutes, or until cheese has melted and crust is light golden brown. Sprinkle with chopped tomatoes and a few fresh basil leaves. Enjoy!
Number Of Ingredients 8 Steps:
Preheat oven to 500 degrees, with a baking sheet on middle rack. Brush flatbreads with olive oil, then add your favorite toppings. Season with salt and pepper. Transfer to hot sheet;bake until bottoms are crisp and toppings are heated through, 5 to 7 minutes. Top withdollops of Basic Basil Pesto and serve immediately.
Time 30m Yield One 12-inch pizza Number Of Ingredients 6 Steps:
Preheat oven to 475 degrees. Lightly oil a 12-inch pizza pan and dust it with cornmeal. Roll and stretch the dough to fit pan, leaving a thicker rim along the edge. Spread dough evenly with pesto. Mix cheeses together and sprinkle evenly over the pesto. Place pizza on bottom shelf of preheated oven and bake until the crust has browned and the cheese is bubbly and just turning golden, about 20 minutes. Serve at once.
Time 15m Yield 3 cups Number Of Ingredients 10 Steps:
Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Topping ideas for pesto pizza: Sliced crimini mushrooms. Reconstituted sun-dried tomatoes. Sliced black olives. Shaved Parmesan cheese.
Time 25m Yield 4 servings Number Of Ingredients 11 Steps:
Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine. Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn’t begin to brown), 2 to 4 minutes. Remove from heat. Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes. Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.
