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Pesto Pizza

Pesto Pizza recipe image
This quick and light pizza recipe swaps heavy tomato sauce for a bright, herby pesto made with fresh basil, garlic, and a touch of nonfat yogurt for creaminess. The result is a sophisticated yet simple main dish that highlights the fresh flavors of basil and ripe plum tomatoes. Perfect for weeknight dinners when you want something satisfying but not overly heavy, these personal-sized pizzas come together in under an hour. The high-heat baking ensures a crisp, browned crust that contrasts beautifully with the soft toppings. Ideal for vegetarians looking for a flavorful, low-fat option, this dish is easy to customize with your favorite cheese or vegetables.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 114.5
Dietary: Low-fat, Vegetarian
Description
This quick and light pizza recipe swaps heavy tomato sauce for a bright, herby pesto made with fresh basil, garlic, and a touch of nonfat yogurt for creaminess. The result is a sophisticated yet simple main dish that highlights the fresh flavors of basil and ripe plum tomatoes. Perfect for weeknight dinners when you want something satisfying but not overly heavy, these personal-sized pizzas come together in under an hour. The high-heat baking ensures a crisp, browned crust that contrasts beautifully with the soft toppings. Ideal for vegetarians looking for a flavorful, low-fat option, this dish is easy to customize with your favorite cheese or vegetables.
Ingredients
  • 1 1/2 cup Fresh basil leaves; packed
  • 1 1/2 tablespoon Fresh parmesan; grated
  • 1 1/2 tablespoon Olive oil
  • 1 cloves Garlic; minced
  • 3 tablespoon Nonfat plain yogurt
Directions
  1. 1
    Preheat oven to 500&# 194;°F (260ðC) (or highest setting) with a pizza stone, baking tiles, or an inverted baking sheet on the lower rack.
  2. 2
    In a food processor or blender, combine basil leaves, grated parmesan, olive oil, and minced garlic.
  3. 3
    Process until well blended and smooth.
  4. 4
    Add nonfat plain yogurt to the processor and blend until smooth and fully incorporated.
  5. 5
    Season the pesto mixture with salt and freshly ground pepper to taste.
  6. 6
    Divide the quick-rising pizza dough into 8 equal pieces.
  7. 7
    On a lightly floured surface, stretch or roll one piece of dough into a 6-inch round. Keep remaining dough covered.
  8. 8
    Place the dough round on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal to ensure easy sliding.
  9. 9
    Spread 1 tablespoon of the yogurt-pesto mixture evenly over the dough round.
  10. 10
    Arrange 1/2 cup of sliced plum tomatoes over the pesto.
  11. 11
    Season lightly with additional salt and pepper.
  12. 12
    Carefully slide the pizza onto the preheated stone or baking sheet.
  13. 13
    Bake for 10 to 14 minutes, or until the bottom is crisp and browned and cheese is melted.
  14. 14
    Repeat with remaining dough and toppings, working with two pizzas at a time if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 114.5kcal
% Daily Value *
Total Fat 6.7g11%
Saturated Fat 1.1g6%
Cholesterol 1.2mg1%
Sodium 12.7mg1%
Total Carbohydrate 11.2g4%
Dietary Fiber 2.0g8%
Sugars 1.0g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pesto, pizza, basil, garlic, tomato, vegetarian, low-fat, yogurt, quick-dinner, italian, personal-pizza, crispy-crust, herb-sauce, easy-cooking, weeknight-meal
Read it online: https://www.chefs-mate.com/recipe/pesto-pizza-2/