Pesto And Cheese Pizza Food

PESTO PIZZA

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.

THREE-CHEESE PESTO PIZZA

Steps:

• 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.

PESTO AND CHEESE PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
• Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
• Bake 6 to 7 minutes or until lightly browned around edges.
• Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.

BASIL PESTO PIZZA

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.

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
• Combine all the ingredients in a food processor and blend until you have a smooth paste.

MOZZARELLA AND PESTO TWISTS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
• Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

PESTO AND CHEESE SNOWFLAKE BREAD

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment. Stir the pesto, mozzarella and 1/4 cup Parmesan together in a medium bowl. Cut the dough into 4 equal pieces. On a floured work surface, form the pieces into balls. Roll one ball into a 10-inch circle (about the size of a dinner plate) and place it on the prepared baking sheet. Spread with 1/3 of the filling, leaving a 1-inch border around the edges. Add 2 more layers of rolled dough circles and filling, ending with the fourth dough circle on top.
• Mark the center of the dough by placing a small drinking glass (about 2 inches in diameter) in the middle. With a very sharp knife, make 4 cuts through the dough at 12, 3, 6 and 9 o'clock to make 4 quarters, leaving it intact at the center where the glass is. Cut through each quarter to make 8 equal-sized wedges, then cut through each wedge one more time to make 16 equal-sized wedges that are attached in the center. Lift a pair of 2 wedges and twist them away from each other, two turns in opposing directions. After twisting, place each pair back on the baking sheet. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
• Beat the egg and milk in a small bowl. Brush the egg wash all over the risen dough and sprinkle lightly with grated Parmesan and flaky sea salt if using. Bake until the bread is puffed and golden brown, 25 to 30 minutes. Cool on a wire rack 15 minutes before serving.

PESTO, ROASTED CORN, AND BLUE CHEESE PIZZA

Steps:

• Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
• Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• If you are grilling on a charcoal grill, set coals on one side of the grill.
• Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper and slice. Serve immediately

EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA

Steps:

• Heat the oven to 450 degrees F.
• In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
• Season the eggplant with the salt.
• Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
• Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
• Meanwhile, oil a 14-inch pizza pan or large baking sheet.
• Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
• Arrange the eggplant slices on the pizza crust.
• Sprinkle the garlic and pepper over the top.
• Bake for 12 minutes.
• Put the slices of goat cheese on the pizza.
• Sprinkle with the Parmesan, and then dot with the pesto.
• Bake until the cheese begins to turn golden, about 15 minutes.

BASIL PESTO AND 3-CHEESE NAAN PIZZA

Steps:

• Combine basil, Parmesan cheese, 1/4 cup olive oil, walnuts, garlic, salt, and pepper in a blender; blend pesto until desired consistency, 5 to 8 minutes. Add 1 extra tablespoon olive oil at a time for a thinner pesto. Set aside.
• Heat 1 teaspoon olive oil in a skillet over medium heat; stir in mushrooms, rosemary, salt, and pepper. Saute until mushrooms are tender, about 5 minutes. Set aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1 naan and cook until crispy, about 2 minutes per side. Spread naan with a generous amount of pesto, and top with ricotta cheese, feta cheese, and sauteed mushrooms. Sprinkle with Parmesan cheese. Cook until cheese is melted. Repeat with second naan and remaining ingredients.

INDIVIDUAL PESTO FETA PITA PIZZA

Steps:

• Preheat oven to 400°F.
• Spread pesto on pita pocket.
• Top with desired amount of tomato, basil (if using) and feta cheese.
• Pop into oven for 5-10 minutes.
• As easy as that! Enjoy.

PESTO PIZZA WITH AUBERGINE & GOAT'S CHEESE

Steps:

• Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
• Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
• Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat's cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.

EASY PESTO PIZZA

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.

VERY SIMPLE PESTO STEAK AND GOAT CHEESE PITA PIZZA WITH ASPARAGU

Steps:

• To prepare steak-.
• Slice small "pockets" in steak against grain and stuff with thin pieces of garlic. Liberally sprinkle salt on top.
• Put on foil covered broiler pan and broil for 3-4 minutes on each side depending on how well you like your steak. Remember that the steak will cook further in the oven as the pizza, so take this additional cooking time into account when you check for doneness.
• For pizzas-.
• Put all 4 pitas on a baking tray. I usually put a little cornmeal on the tray to ensure that they do not stick.
• Spread each pita with a tablespoon of pesto. If you like more feel free to add some.
• Prepare asparagus by snapping off tough ends and washing. Lay in single layer on microwaveable plate. Add a little salt if you wish and cover with plastic wrap. The asparagus should be wet so that it will steam itself in the microwave. Microwave on high for 1 minute and let set with plastic still in tact to continue cooking.
• Next arrange small amounts of cream cheese (or goat cheese if that's all you're using) around the pizza.
• Slice the slightly cooled steak very thinly against the grain, keeping the garlic if it falls out to top on the pizza.
• Arrange the thin pieces of steak on each pizza.
• Top with sliced mushrooms, 1 inch long pieces of cut asparagus, sliced mushrooms and the goat cheese. Drizzle with a little olive oil and sprinkle some garlic salt on top.
• Bake in 375°F oven for 8-12 minutes, until pita is slightly crispy. Broil for another minute or so to crisp up top.
• Serve with some balsamic vinegar drizzled on top if you like.

MUSHROOM AND PESTO AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees.
• Saute first 4 ingredients in a large skillet coated with non-stick cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes more or until liquid is absorbed. Set aside.
• Spread pesto over pizza crust. Sprinkle with mushroom mixture. Top with mozzarella cheese and tomatoes. Sprinkle with goat cheese and parmesan cheese.
• Bake for 10 minutes or until edges are brown and cheese is melted.

PRAWN PESTO PIZZA

Steps:

• Spread pesto evenly over the pizza base, according to your taste.
• Lightly cover with some of the mozzarella cheese.
• Place tomato slices over the cheese, evenly spaced.
• Distribute olive slices and sun-dried tomato strips evenly over the pizza.
• Lightly sprinkle mozzarella cheese over the pizza again.
• Place the prawn halves, cut side down, over the top of the pizza.
• Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden and the prawn is opaque and cooked through (8 to 10 minutes).
• When the pizza is ready, remove, cut into pieces and serve immediately.