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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a delicious pizza that's a combination of a pesto pizza and antipasto salad!!! Created by the Pantry Raiding Divas for the Zaar World Tour II! NOTE: If you'd rather use fresh red bell peppers, slice 1/2 red bell pepper into rings and saute with the mushrooms. NOTE: Purchased pesto may be used, if desired. Ingredients:
2 cups fresh basil leaves |
1/4 cup pine nuts |
1 -2 medium fresh garlic clove |
1/8-1/4 cup fresh grated parmesan cheese (the good stuff!) |
1/4 cup olive oil |
1/2-1 teaspoon salt |
1/2-3/4 cup baby portabella mushrooms, sliced |
8 ounces sliced provolone cheese (or mozzarella) |
3 roasted red peppers, cut in strips (or fresh, see note) |
1/8 cup sliced black olives |
1/2 cup quartered artichoke heart, cut into chunks |
1 prepared pizza crust (homemade, or purchased) |
Directions:
1. Preheat oven to 425ยบ.
2. Prepare pesto sauce by combining basil, pine nuts, garlic and parmesan in blender or food processor. Blend well.
3. Slowly drizzle olive oil in blender or processor while blending, until thick.
4. Season to taste with salt. (None may be necessary.).
5. Set aside.
6. Heat a little olive oil in skillet and saute mushrooms a few minutes to increase flavor. (If using fresh red bell pepper, add with mushrooms.) Cool slightly.
7. Spread pesto sauce over pizza crust.
8. Evenly distribute provolone, red bell peppers, black olives and artichokes over pesto.
9. Sprinkle with additional parmesan, if desired.
10. Bake in preheated oven 15 minutes or until cheese is bubbly.
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