The Pioneer Woman Tasty Kitchen
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Pesto Pizza

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This pizza is a great way to use all of that basil from your garden! I sometimes switch the sun-dried tomatoes for roasted red peppers or add cooked chicken on a separate pizza for my husband. I also make my own pizza dough when time allows, but the refrigerated stuff is awesome!

Ingredients

  • 1 whole Vidalia Onion, Thinly Silced
  • 2 Tablespoons Unsalted Butter
  • 3 Tablespoons Olive Oil, Divided
  • 1 Tablespoon Water
  • 3 cups Loosely Packed Basil
  • ¼ cups Pine Nuts
  • 3 cloves Garlic, Chopped
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 14 ounces, weight Refrigerated Pizza Dough (such As Pillsbury)
  • 5 ounces, fluid Sun-Dried Tomatoes, Chopped
  • 1 cup Mozzarella Cheese

Preparation

Caramelize the onions:
Over medium heat, add the thinly sliced onions, butter, and 1 tablespoon of olive oil to a skillet. Saute, stirring occasionally until the onions are caramelized. This will take about 15 minutes. Then remove from heat and set aside.

Pesto:
In a food processor, combine the remaining olive oil, water, basil, pine nuts, garlic, salt and pepper. Pulse until the pesto is your desired consistency, adding more water or olive oil if needed.

Preheat the oven to 400 degrees F.

Roll out the pizza dough onto a greased cookie sheet. Top with the pesto, sundried tomatoes, onions, and cheese.

Bake for 15-20 minutes until crust is golden brown.

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Profile photo of emilyborland

emilyborland on 9.14.2011

MMMM, we make this a couple times a month! I like it with roasted bell peppers! And I add chicken too.

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