6 recipes found
Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.
Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.
1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
2. To make the herb seasoning, combine the basil, oregano, grated garlic, lemon zest, and a pinch of red pepper flakes.
3. Combine the feta, 1/3 cup mozzarella, and 2 tablespoons of the herb seasoning in a bowl.
4. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Arrange the feta cheese mix around the edge of the dough. Fold the edges of the dough over the cheese, pinching to seal the cheese inside.
5. Spread on the pesto and olives. Sprinkle on 2/3 cup mozzarella, the fontina, and parmesan. Add the red peppers and pepperoni. Sprinkle the remaining herb seasoning over top.
6. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil. ENJOY!
1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
2. On a lightly floured surface, push/roll the dough out until until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top with provolone and mozzarella. Add the zucchini and artichokes, you might not need all the artichokes. Add the tomatoes to a bowl and toss with the olive oil, garlic, thyme, salt and pepper. Spoon the tomatoes over pizza, drizzling any oil left in the bowl over the pizza as well.
3. Transfer to the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted and the tomatoes have burst. Remove from the oven and top with fresh basil and arugula. Slice and eat!
Follow the directions for whatever dough you are using. When it’s risen and ready, roll it into a circle and place it on the pizza pan. I let mine rest for another 20 minutes after rolling it.
Decide if you want to leave the gills in or not. Chop them into long, thin slices.
Spread the pizza dough with pesto. Top with portobello slices and roasted red pepper. Sprinkle with cheese.
Bake at 425 for about 10-15 minutes, then check periodically until it’s done. Your time and temperature will depend on your dough, too.
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.
Preheat the oven to 400 degrees F (200 degrees C).
Heat a large skillet over medium heat until a drop of water of sizzles away. Add bacon; cook until the fat begins to render, about 3 minutes. Season with black pepper. Continue cooking until crisp, 3 to 5 minutes more. Set aside on a paper towel-lined plate.
Cook and stir chicken in the bacon grease over medium heat until lightly browned, 5 to 8 minutes. Remove from the skillet while you assemble the pizza.
Place pizza crust on a baking sheet; brush edges with olive oil. Spread pesto over the center. Cover with feta cheese, chicken, and bacon.
Bake in the preheated oven until cheese is melted and edges of the crust are golden brown, 15 to 20 minutes.