Italian Bread Creamy Pesto Pepperoni Pizza

READY IN: 30mins
YIELD: 8 pizzas
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large Italian bread, unsliced
  • 13
    cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
  • 14
    cup grated parmesan cheese (use more to taste if desired)
  • salt and pepper
  • 1
    cup sliced black olives (very well drained pat dry with a paper towel, can use more)
  • 2
    (4 ounce) packages pepperoni, sliced (use more if desired)
  • 2 12
    cups shredded mozzarella cheese (or to taste)
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DIRECTIONS

  • Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
  • Heat oven to 450°F (regular or convection air-bake).
  • Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
  • In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
  • Spread on the bread crusts.
  • Sprinkle the olives on top of the ricotta.
  • Top with pepperoni slices.
  • Top with shredded mozzarella cheese.
  • Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
  • Place on sheet on one rack and the other on the other rack.
  • Bake for about 10-12 minutes (the cheese should be well melted).
  • Cool for about 5 minutes.
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