Although pizza is one of my favorite cuisines, I don’t enjoy red sauce. So I came up with this excellent substitution for pizza with red sauce. Still has a little tomato flavor.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 3 tablespoons minced garlic
- 2 tablespoons sun-dried tomato pesto
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano
- 1 tablespoon grated Parmesan cheese
- 1 unbaked pizza crust
- 1 tomato, sliced
- 1 bunch fresh spinach, torn
- 1 sweet onion, sliced
- 1 fresh jalapeno pepper, chopped
- 1 (6 ounce) package feta cheese, crumbled
Instructions
- Preheat oven according to pizza crust package directions.
- In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
- Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
- Bake according to pizza crust package directions.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 568 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good change from pizza with a red sauce. We added artichokes to the recipe and really enjoyed this recipe.
Not bad, good taste, something missing in terms of texture.
Fantastic and easy, I made with naan bread that I bought on sale. I made 2 pizzas, one I added smoke salmon on top. Both were delicious, will make again. I had leftover pesto, greek olives, Mediterranean seasoned feta and half a jar of marinated artichokes. used it all up on these pizzas.
This pizza was phenomenal. Was a little apprehensive on the amount of garlic, but did not overwhelm the taste. Used Quick and Easy Pizza Crust from this site for the crust. No leftovers with this pie.
Excellent pizza and fun to make
It turns out that this type of sauce isn’t my cup of tea. Using half the sauce made it bearable though still very oily, but for me it was basically a waste of a lot of other good ingredients. The amount of garlic, which I was skeptical about, was my favorite part about the sauce. I think I’ll stick with red or white sauce pizzas.
Very good! Great way to use up those zucchinis, spinach and other veggies you have in the fridge that are almost ready to be thrown away.
Really really good.
Loved it. Pesto garlic spread made the pizza great.
We love this pizza. I made this recipe many times with different toppings, cheeses and crusts, but kept the sauce the same. And it’s always very delicious. The SAUCE is what makes this recipe stand out.
Awesome recipe! The only change I highly recommend is greatly reducing the amount of garlic that is called for.
Delicious! I added small pieces of fresh mozzarella and black olives since they are family favorites. I had canned jalapeños on hand which turned out just fine. This pizza tasted better than a lot of specialty pizzas I’ve ordered from restaurants. Roma tomatoes were prefect and didn’t make the pizza watery as mentioned in other reviews with large tomatoes.
Not my favorite. Mine was mostly the flavor of the pesto, which wasn’t a great pesto. It also was pretty wet and made a bit of a mess in the oven.
This pizza is so good!!!! My family loved it!!!! I wasn’t able to find sun-dried tomato pesto, so I used julianne sliced. I added fresh basil and italian spices. I added pepperoni, mushrooms and more feta cheese. Thought of sautéing the onions and mushrooms, but didn’t need to, it came out perfect!!! Thanks for the recipe Aimee
This was great. I used a bit more sun dried tomato pesto for added flavor. I also add a layer of mozzarella between the pesto mix and the vegetables, because I didn’t have much feta to put on top.
Amazing! Didn’t have jalapeños but it didn’t need it! 🙂 so yummy, definitely making again!
I really enjoyed this! Roughly chopped just some plain sun dried tomatoes, so no pesto. Also used a chopped pablano in place of the jalapeno. Delicious!!
I’ve made this pizza time and time again. I love it. I’ve even managed to get some of my friends that swear you have to have meat in order for something to be good to fall in love with it as well. Definitely a keeper!
DH is a fan of homemade pizza, but I don’t like the red sauce. THIS is aptly named! We both enjoyed it. I found tomato pesto sauce at Wegmans (their Italian Classics brand-close enough), used a Mediterranean feta cheese, and left out the jalapeño (they don’t like me). I also used Pillsbury’s thin pizza dough in the can because it’s what I had on hand. I followed those directions; pre bake for 5 minutes at 400 degrees, then load it up and cook for another 8-10. It was good and as I said, we enjoyed it, but am definitely going to try with proper pizza dough next time. This will go into the dinner rotation. It’s quick, easy, and yummy.
Amazing! Best pizza I have ever made at home. Didn’t have sundried pesto so just used regular. Also, didn’t have spinach so it was just onion and tomato plus the feta. May add pineapple and bacon next time!
Made as written except left out the peppers.