Christine McKnight, 31, Hoboken, N.J."I keep pesto, made from basil we grow, in the freezer, so this reminds me of summer when it's cold outside."

Christine McKnight, 31, Hoboken, N.J.
Recipe by MyRecipes February 2014

Gallery

Credit: Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Mist a pizza pan or baking sheet with cooking spray and sprinkle lightly with flour.

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  • Place dough on a lightly floured work surface. With a floured rolling pin, roll dough about 1/4-inch thick into a shape that fits your pan. Gently transfer dough to pan.

  • Evenly spread pesto over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan, sun-dried tomatoes and olives, if desired.

  • Bake pizza until crust is lightly browned and cheese has melted, 13 to 15 minutes, rotating pan halfway through. Let stand 5 minutes before serving.

Nutrition Facts

689 calories; fat 31g; saturated fat 11g; protein 31g; carbohydrates 72g; fiber 4g; cholesterol 46mg; sodium 1342mg.
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