Pesto Pizza
A thick, fluffy crust pizza topped with vibrant basil pesto, roasted red peppers, sun-dried tomatoes, Mediterranean olives, mushrooms, and gooey mozzarella, baked to golden perfection.
Calories per serving: 391kcal
Ingredients
- Pizza dough, either store-bought or homemade
1/3 cup (82.67 g) Basil Pine Nut Pesto- 12 oz (340.2 g) pizza cheese, either a blend or mozzarella shredded
- 1/4 cup (27.5 g) *sun dried tomatoes
- 1/4 cup (31 g) pepperoncini
- 1/2 cup (70 g) roasted red peppers
- 1/2 cup (48 g) mushrooms, sliced
- 1/4 cup (33.75 g) Mediterranean olives, or black olives pitted and sliced
Instructions
- Preheat the oven to 500 °F (260 °C).
- Roll the pizza dough out to the desired shape and size. Put the dough either on a pizza pan or on parchment paper on a pizza steel.
- Generously spread pesto on the dough.
- Top the pesto with the cheese.
- Add the toppings in an artful way to they are evenly distributed.
- Put the pizza in the oven and let it bake for about 20 minutes or until the crust has started to brown and the cheese is bubbling.
- Let the pizza cool before cutting it with a Henckels pizza cutter.
- Enjoy!
Notes
You can add or subtract as many ingredients as you wish. This just happens to be a good combination.
Scan for full nutrition info and step-by-step photos.
