Pesto Pizza

66% of consumers that have tried a Pesto Pizza LOVE or LIKE IT*, give your customers something they will crave. Start with Grande Avorio® Fresh Mozzarella Loaf and top with basil pesto, sun-dried tomatoes, crushed red peppers and Grande Shaved Parmesan.

*Datassential Flavor 2020

Recipe created by Tony Gemignani

INGREDIENTS

DIRECTIONS

INGREDIENTS

Pesto Pizza Yield: One 12" Pizza
  • 14 oz. Pizza dough ball, slacked
  • 7 oz. (7 slices) Grande Avorio® Fresh Mozzarella, sliced
  • 2 1/2 oz. Basil Pesto
  • 3 1/2 oz. Sun-dried tomatoes
  • 1/2 oz. Grande Shaved Parmesan
  • Crushed chili flakes, to taste

DIRECTIONS

Pesto Pizza
  1. Slice 7 oz. Grande Avorio® into 7 slices.
  2. Stretch pizza dough to 12" round.
  3. Top with 7 Grande Avorio® slices, leaving 1/4-inch border.
  4. Bake at 500-550°F for 6 to 7 minutes or until cheese is melted and crust is golden.
  5. Remove pizza from oven and finish with 3 1/2 oz. sun-dried tomatoes and crushed red pepper flakes.
  6. Spiral pesto sauce around the pie and top with 1/2 oz. Grande Shaved Parmesan.

INGREDIENTS

Basil Pesto
  • 1 lb Basil
  • 4-6 oz. Pine nuts, to taste
  • 4 oz. Grande Parmesan, grated
  • 1-3 Whole garlic cloves, to taste
  • 18 oz. Olive oil
  • 2-4 oz. Agave syrup, to taste
  • Salt and Pepper, to taste
  • Juice of 1-2 lemons, to taste
  • 4 oz. Grande Shaved Parmesan

DIRECTIONS

Basil Pesto
  1. Blend 1 lb. basil with 4 to 6 oz. pine nuts, 1 to 3 garlic cloves and 4 oz. grated Grande Parmesan in a blender or Robot Coupe®.
  2. Slowly add 2 to 4 oz. agave syrup and 18 oz. olive oil.
  3. Add in juice from 1 to 2 lemons.
  4. Add in salt and pepper to taste.
  5. Fold in 4 oz. Grande Shaved Parmesan.