Pesto Pizza

Pesto Pizza

In this recipe:

based on 3 reviews
This Looks YUMMY!
10 min.
25 min.
6 Servings

Pesto Pizza is quick and delicious. Cut into thin wedges for a great appetizer at your next party.


  • 1 package (11 ounces) BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
  • 1 (12 ounces) Italian bread shell
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese
  • 1/4 cup (.75 ounce) grated Parmesan cheese
  • 1 cup sliced white mushrooms
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup sliced black olives
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PREHEAT oven to 400° F.

SPREAD pesto over bread shell. Sprinkle with mozzarella cheese and Parmesan cheese. Top with mushrooms, onion, bell pepper and olives.

BAKE for 15 to 20 minutes or until lightly browned.

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It's even kid friendly!

Our family loved this pizza. I only made one pie which was not enough at all. I did add some feta cheese on half just to try it out and it made the whole thing even better.

- Maria Dorian from Georgetown, Tx

Soo Good!

This is a great dinner. My husband and I loved this so much and it is so easy. There were no left overs!

- Rease Mason from Ft Bliss Texas

1st choice ever

Magnificant type of food!!! Lovely & yummy....

- salleh kareena from malaysia

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 520
  • Calories from Fat: 300
  • Total Fat: 34g (52% of DV)
  • Saturated Fat: 9g (45% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 1000mg (42% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 5g
  • Protein: 21g
  • Vitamin A: 30% of DV
  • Vitamin C: 70% of DV
  • Calcium: 45% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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