Featured Recipes

Pizza con Pesto
Pesto Pizza with Plum Tomatoes,
Fresh Mozzarella, and Black Olives

YIELD: One large 16-inch pizza or 4 small pizzas 


1 large pizza crust or 4 small pizza crusts

1 cup of Pesto Sauce

2 cups of ripe plum tomatoes, sliced (4 tomatoes), or 2 cups of canned plum tomatoes, drained and sliced, or 1 1/2 cups of sun-dried tomatoes, slivered

2 cups of fresh mozzarella, thinly sliced or shredded

1 cup of black olives (Gaeta or Kalamata), pitted and coarsely chopped

salt and freshly ground pepper to taste


1. Spread 1/2 cup of pesto (or more, to taste) on the raw pizza shell. For individual pizzas, use 2 or 3 tablespoons of pesto sauce on each one.

2. Arrange the tomatoes on top of the pesto.  Top with the mozzarella and chopped olives. Season lightly with salt and pepper.  For individual pizzas, arrange 1/4 cup of tomatoes on each pizza, then add remaining toppings.

3. For a single large pizza, bake at 450 degrees for 15 to 20 minutes, or until the crust is crispy. For individual pizzas, reduce the baking time to 10 to 15 minutes.


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