Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

Directions

  1. Preheat oven to 425º.
  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.
Most Helpful

5 5

This is my first review. The pizza was so good it was worth my time to leave a comment. I used store bought pesto and sun dried tomatoes instead of red peppers. An easy to make, filling, vegetarian option...thanks for sharing.

5 5

Yummy, yummy! I broke my diet for this one, and it was well worth it! Thanks for sharing!

5 5

Pesto and antipasto on pizza, ooh and aah!