Monday, April 30, 2012

Pesto Pizza

Need an easy meatless Monday meal?
Here you go... 4 ingredients and 15 minutes; it doesn't get much easier than that.



1 12-inch Boboli Pizza crust
2 to 3 tablespoons prepared pesto*
1 large ripe tomato, very thinly sliced
8 ounces fresh mozzarella, thinly sliced

Preheat oven to 450 degrees.  Spread pesto evenly over Boboli crust leaving about a 1/2-inch border around the edge.  Then top evenly with tomato slices, then fresh mozzarella slices.  Sprinkle with salt, pepper and a little Parmesan cheese, if desired.

Place pizza directly on oven rack and bake for 10 minutes or until cheese is melted, bubbly, and begins to  brown.  Remove from oven, let cool about 5 minutes, then cut into slices with a pizza cutter.



*If I don't have my own pesto on hand, Buitoni , which is available in the refrigerated section of the supermarket, is so close to home made, no one except you will know that it's not!  The price ranges from about $4 to $6 for the 7-ounce container or around $9 for the 11-ounce.  But even making you're own pesto is a little pricey, and  a little goes a long way.  Unused pest can also be frozen until needed.


Boboli pizza crusts are another great item to keep on hand.  They freeze well and are great for dinner in a pinch (or a late night snack).  Top them with almost anything in the pantry and you can have dinner on the table in less than 20 minutes.   When the weather cooperates, toss them on the grill instead of heating up the oven.

I've used the 8-inch size for pizza parties for my kids.  Put out assorted pizza toppings and they have a great time personalizing their pizza.

Fruity Chocolate Pizza



Boboli even does dessert.
Check out  my Fruity Chocolate Pizza  recipe
for a unique and delicious dessert idea.



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