Prepare the pesto pizza in a few minutes with premade pasta and sauce, fresh slices of mozzarella and juicy tomatoes. A fresh and easy turning point in the night of pizza.
What is pesto?
The pesto is an Italian sauce produced by combining olive oil with fresh basil, fresh garlic, pine nuts, parmesan and salt.
It is used as a sauce in many pasta dishes as an alternative to tomato sauce.
The pesto sauce is also an excellent basic pizza sauce. The flavor is herbaceous but also rich and hazelnut.
This recipe for pesto pizza is kept really simple with fresh mozzarella and fresh tomatoes, but you are welcome to add any condiment you want.
I use fresh mozzarella against grated mozzarella because it melts beautifully, creating a thick creamy contrast that has a good flavor with the basil pesto.
Heat grill: Put a pizza stone on your grill. Heating it at 500f degrees. If you are using Ninja Flexflame, use the grill/pizza setting.
Flour: Sprinkle a flour pizza peel. Stretch the dough and put on the peel. Move it to make sure you have enough flour to slide away.
Sauce: Use the back of a spoon to spread the pesto sauce over the entire dough, leaving an edge of about 1/2 inches for the crust.
Superior: Add slices of fresh mozzarella, halved tomatoes and 3/4 of the Parmesan. Sprinkle with red chilli flakes.
Baking: Transfer the pizza to your preheated grill. It will take 7-8 minutes to cook. You want the crust and cheese to be golden and sparkling.
Garnish: Top with the remaining Parmesan and fresh basil leaves. Do and serve.
Calories: 264KcalCarbohydrates: 21GProtein: 11GFat: 15GSaturated fat: 5GPolynsaturo fat: 1GMonolysatuine fat: 2GCholesterol: 23mgSodium: 684mgPotassium: 73mgFiber: 1GSugar: 4GVitamin A: 755IuVitamin C: 5mgSoccer: 206mgIron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients
- Pizza dough: Use the homemade pizza dough or the dough purchased in the store. It will stretch better if it is at room temperature.
- Salsa pesto: You can prepare homemade fresh pesto sauce, but it is much easier to buy premade pesto sauce.
- Fresh mozzarella: You will find it in the Deli section. The unaware cheese has the shape of a ball. The predetermined mozzarella has the shape of a trunk. You can both use.
- Cherry Tomootes
- Parmesan
- Pepper bows: These are optional for those who like heat.
- Fresh basil leaves: You will add them after the pizza cola for a touch of freshness.
Substitutions: Instead of the fresh mozzarella, you can also use shredded mozzarella cheese.
See the complete recipe card above for portions and a complete list of ingredients.
How to cook the pesto pizza
Put a pizza stone on the grill or oven. Set the temperature at 500f degrees. If you are using Ninja Flexflame, set the function on grill/pizza.
Sprinkle a flour pizza peel. Stretch the dough and put on the peel. Move it to make sure you have enough flour to slide away.
- Step one: Use the back of a spoon to spread the pesto sauce over the entire dough, leaving an edge of about 1/2 inches for the crust.
- Step two: Add slices of fresh mozzarella, halved tomatoes and 3/4 of the Parmesan. Sprinkle with red chilli flakes.
- Third step: Transfer the pizza to your preheated grill. It will take 7-8 minutes to cook. You want the crust and cheese to be golden and sparkling.
- Passage Quattro: Remove the pizza from the grill and transfer it to a pan, cutting board or pan.
- Step five: Top with the remaining Parmesan and fresh basil leaves.
How to serve pesto pizza
Use a pizza cutter to cut pizza with six -piece pesto pizza. Have fun while it is hot and the cheese is still hot and melty.
Warehouse
Keep the leftovers in an airtight container in the refrigerator for 1-2 days. The dough will become so much quickly, so it is better to appreciate immediately.
GCG Pro Pitmaster suggestions
- Start with the pizza dough at room temperature; It extends better
- Save time using pre-reported pesto sauce
- Try the fresh mozzarella for a more creamy pizza
