Pesto Pizza

  4.7 – 145 reviews  • Italian

Pizza with pesto is a fantastic alternative to traditional pizza.

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 6

Ingredients

  1. 1 (12 inch) pre-baked pizza crust
  2. ½ cup pesto
  3. 1 ripe tomato, chopped
  4. ½ cup green bell pepper, chopped
  5. 1 (2 ounce) can chopped black olives, drained
  6. ½ small red onion, chopped
  7. 1 (4 ounce) can artichoke hearts, drained and sliced
  8. 1 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.
  3. Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.

Nutrition Facts

Calories 394 kcal
Carbohydrate 39 g
Cholesterol 36 mg
Dietary Fiber 3 g
Protein 17 g
Saturated Fat 8 g
Sodium 937 mg
Sugars 4 g
Fat 20 g
Unsaturated Fat 0 g

Reviews

Kevin Hurley
Delicious! I used homemade pesto on a cauliflower crust with all the veggies except artichokes because I didn’t have any, and I also added mozzarella cheese. Amazingly delicious and my husband said it was restaurant quality. Will definitely be making this again.
Brenda Miller
We often make a variation of this using pesto for the sauce, but different toppings: Kalamata olives (instead of black), Capers (instead of artichokes), yellow or Jalapeno sliced peppers; you can be creative! Definitely use the fresh sliced tomatoes, red onion, and feta cheese. Delish!
Anna Hooper
Delish!!! I didnt have feta on hand and used fresh mozz. Fantastic!!
Haley Adkins
My family had doubts about this recipe but it was a hit with everyone. Didn’t change a thing. This recipe is a keeper. Thanks for.sharing.
Connor West
This was so delicious. I used a store brought flatbread and used the pesto. Topped with fresh mozzarella, feta, tomatoes and sweet pepper. Sprinkled a little chopped fresh basil. So good, cheap to make, easy and tastes like something from a restaurant. The perfect quick summer appetizer
Jillian Smith MD
Made it according to the recipe-didn’t change anything. Everyone in my family loved it!
Crystal Hansen
I followed most of the ingredients. I didn’t use artichoke though. I did use a cauliflower crust and it was very good. I cooked it for about 12 min.
Mr. Alexander Simmons
It’s my new go to quick meal! The variations are endless. I had extra naan bread around and used it instead of pizza crust. #winner!
Timothy Leonard
Wow amazing!!!! I veganized this with vegan feta and pesto!!! I also sautéed the green peppers and onions before putting in the oven and made 2 smaller pizza using flat bread as the crust!! My husband was blown alway with it! I think next time ( yes there will definitely be a next time), I will use sundries tomatoes!! Thanks so much for the great recipe!!!
Jason Johnston
I will definitely make this recipe again-pesto is a great idea to put on pizza! I didn’t follow the recipe exactly though. I just put on what I liked.
Brian Baxter
it’s cool
Brian Cunningham
This is actually a great mix of ingredients! I’m normally a carnivore, but this was a perfect group of veggies that make a pizza great!
Steven Bright
We loved this! Tried it with feta cheese on one half and herbed spreadable goat cheese on the other half and loved both halves! Thanks for a great recipe.
John Gordon
We thought the artichoke overpowered the flavor profile of the pesto base. Also, I added some mozzarella cheese to melt it all together.
Jacqueline Garcia
I wasn’t paying attention and bought the bigger cans of olives and artichoke hearts. Mine turned out looking like a mountain instead of a pizza. The flavor was good, but the edges burned before the feta browned. I think that was my screw up from too many olives and artichokes. Basically I ended up with a pretty good artichoke salad with bread on the bottom. I would make it again though–may the right way this time. My only complaint is that I really feel it’s stretching it calling it a pizza–maybe I’m set in my ways, but I think any pizza I have I want a tomato sauce taste to it.
Elizabeth Mccoy
Excellent taste. I made my own pesto with the basil from my garden. You can also add whatever veggies or protein you have available. I had some salmon steaks so I cut thing slices and put those on as well as the peppers, red onion, artichoke hearts. I also used pieces of fresh mozzarella as well as some grated parm. Overall flavor very good and a great way to use leftover items for a delicious dinner.
Jonathan Carter
I put a little pizza sauce on there too. Yummy!
Matthew Bishop
I was looking for something to do with the pesto sauce and left over gorgonzola in my fridge and this recipe hit the spot. Between my fridge and pantry I had all the ingredients all ready so it didn’t cost a dime. I replaced the feta with the gorgonzola and just used less. Worked great. Thanks for the recipe!
Nathan Brady
This is a really delicious simply recipe. I made this on fresh baked focaccia using a fresh spinach basil pesto. I added chicken for added substance, but feel it would have tasted just as good without. I only gave it 4 stars because I don’t think it would have been as tasty using store bought bread and/or pesto from a jar. That’s just my opinion.
Kimberly Miller
Loved it even though I ended up not having artichokes, tomatoes, or olives. I used frozen onions and frozen green peppers. I also didn’t much feta left, so I used mozzarella. I also used a whole grain crust. My 6 yr old tried a bite and said yuck but I thought it was great.
Sheena Smith
I did half pesto and half marinara, loved it. It was a little too strong for me on the pesto.

 

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