Pesto Pizza

Ok total honesty here, I am totally not in the mood tonight to write a lot. So this is going to be short and sweet, but hey it’s all about the recipe anyway, right?

Mini pizzas are my go-to when I want a quick and easy dinner, but still something hot and homemade. While I love a fresh dough crust, premade crusts are such a convenient time-saver and dressed up the right way they can be quite good! I love that these crusts get extra crispy, nothing I hate more than a soft whimpy pizza crust.

This pesto pizza is topped with diced cherry tomatoes which help add a lightness to the pesto cream sauce. Keep these ingredients on hand and next time you’re “this close” to ordering take out, just whip up a few pesto pizzas!

As noted in a previous recipe, the cooking times below are based on using mini pizza crusts. If you get fresh dough or a different crust you’ll need to adjust the cooking times according to the package instructions.

-3 mini pizza crusts, I like Mama Mary’s
-1/2 tablespoon butter
-1 1/2 tablespoon flour
-1 cup light cream
-4 tablespoons jarred pesto sauce
-2 tablespoons grated Parmesan cheese
-8 oz package of shredded Mozzarella cheese (you won’t use all of it, just enough to cover the pizza)
-cherry tomatoes, diced

1. Preheat oven to 425.

2. In a large sauce pan over medium heat, melt the butter then whisk in the flour to form a roux. Pour in the light cream, then stir in the pesto sauce and Parmesan cheese. Simmer until slightly thickened.

3. To assemble to pizzas, spoon pesto sauce and spread leaving an edge for the crust. Top with a layer of Mozzarella cheese. Bake for 9 minutes, then broil on Hi for 1 minute to brown the top.

4. Garnish with as many diced cherry tomatoes as you like and a sprinkle of grated Parmesan. I like a lot, the cool taste adds a refreshing lightness to each bite.

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