Gourmet Pesto Pizza Recipe - Food.com (2024)

FAQs

Is pesto on pizza nice? ›

Not only do these pizzas taste very “pesto-y,” they also look gorgeous and feel a little more special than your typical pizza pie. I've given instructions for homemade pizza dough below but don't feel obligated to make it; store-bought pizza dough works beautifully and makes this recipe totally doable on a weeknight.

Made with basil, garlic, pine nuts, cheese, and olive oil, this classic Italian condiment is the only recipe you need! Perfect for pizzas, pasta, sandwiches, and more, you will want to serve this pesto with everything!

Arugula and prosciutto is such a popular combination and both make the perfect topping choice for this weeknight-friendly pizza recipe. Dusting your pizza peel or baking sheet with cornmeal will help prevent your pizza from sticking while it bakes.

What Kind of Cheese Should I Use? I used fresh mozzarella because I love the way it melts, but you can use block or grated mozzarella in its place (that's usually more affordable as well). Other types of cheese that would work great with pesto are: smoked mozzarella, gruyere, swiss, brie, or white cheddar.

Pizza pesto Genovese is a variety of Italian pizza that is traditionally topped with pieces of mozzarella di bufala and the famous pesto Genovese sauce. The pizza is typically finished off with a drizzle of olive oil before serving.

Bake for 5 minutes at 500°F. Then, spread on some of the pesto sauce. Save the rest for dolloping on the pizza after it bakes! Add the cheese and tomatoes and bake for another 6 minutes or so, until the crust is golden brown.

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

It's traditional to put the basil leaves on the pizza before baking, and it bakes with the rest of the pizza. But Franco Pepe at Pepe in Grani puts fresh basil on his margherita after it is baked, and so do others I admire. I like it both ways.

White pizza (Italian: pizza bianca) is a style of pizza that does not use tomato sauce. The pizza generally consists of pizza dough, olive oil, garlic, cheese, salt and, sometimes, toppings including vegetables such as spinach, tomato, and herbs.

Balsamic glaze: Balsamic glaze, a reduction of balsamic vinegar with sugar, adds a sweet acidity that balances out the richness of the cheese and mushrooms. For easier prep, I like to use a store-bought glaze.

What's the difference between pancetta and prosciutto on pizza? ›

Pancetta comes from the belly of a pig, while prosciutto comes from its hind leg, making pancetta a high-fat cut of meat and prosciutto comparatively lean. Chefs must cook pancetta before serving it, but prosciutto is salt-cured and does not need to be cooked.

Meat, Tomatoes, and Pizza: Glutamate-Rich Pizza Ingredients

In general, more glutamate means more flavor in food. Since pizza is topped with meat, tomatoes, and aged cheese that are rich in glutamate, you are assured that each and every bite you take in your pizza slice is appetizing and flavorful!

The top chefs all agree that the best pizzas are all about the crust, so salt in the dough should never be sacrificed at the altar of salty toppings. “Building a pizza is like building anything else – you have to make compromises and consider the whole when choosing the parts.

Pesto pizza is a delightful change of pace for pizza night. The bright green sauce, bursting with a nutty, garlicky, herbaceous essence, brings boldness to pizza in every way possible. Pair pesto with a chewy homemade pizza dough, juicy tomatoes and mozzarella cheese for a delicious vegetarian pizza.

The bite from the garlic can be rounded out by heating the sauce, for example with pasta, meats or vegetables. How do you use pesto? Pesto can be used as a pasta sauce, sandwich spread, pizza sauce, an accompaniment to meat, fish, chicken and vegetables, in salads, as a dip and much more.

Pepperoni & Pesto Fusilli. You won't find a Wisconsinite indoors for a second during the summer, and this primo dish is perfect for al fresco dining. Whether you serve it hot as an entrée or cold as a side, our Pepperoni & Pesto Fusilli is sure to have you saying deliziosa!