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Pesto Margherita Pizza

Pesto Margherita Pizza

  • 45 Minutes Prep
  • 55 Minutes Total
  • 6 Servings
  • 630 Calories per Serving
This twist on the traditional Margherita pizza uses a simple scratch crust, homemade pesto and Muir Glen™ pizza sauce. Pesto Margherita will be the new favorite on pizza night!

Ingredient List

Crust

  • 3/4 cup warm water (105°F to 115°F)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon honey
  • 2 cups all-purpose flour plus more for sprinkling (or up to 2 1/4 cups)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher or fine sea salt

Pesto

  • 1 cup fresh basil leaves
  • 3/4 cup olive oil
  • 1/2 cup fresh Italian (flat-leaf) parsley leaves
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup pine nuts
  • 3 cloves garlic, chopped
  • 1/4 cup water
  • 1 1/2 teaspoons kosher or fine sea salt

Toppings

  • 1/2 cup from 1 can Muir Glen™ Organic Pizza Sauce
  • 8 oz bocconcini (small fresh mozzarella cheese balls), cut in half
  • 2 tablespoons shredded Parmesan cheese

Preparation

  1. Heat oven to 450°F. Spray 18x13-inch rimmed baking sheet with cooking spray, or line with cooking parchment paper.
  2. Mix 3/4 cup warm water, the yeast and honey in bowl of stand mixer fitted with dough hook attachment; let stand 3 to 5 minutes, until foamy. Add 2 cups flour, 1 tablespoon olive oil and 1 teaspoon salt; mix on medium speed 2 to 3 minutes, until ball forms. Spray large bowl with cooking spray. Roll dough in bowl to coat. Cover with plastic wrap or a clean dish towel, and let rest 15 minutes.
  3. Meanwhile, in food processor, combine Pesto ingredients; process until smooth, scraping side of bowl a few times. Reserve 1/2 cup pesto. Refrigerate remaining pesto in airtight container for another use for up to 3 days.
  4. On work surface sprinkled lightly with flour, divide dough into 2 pieces. Hand form each piece into a rectangle, approximately 12x8 1/2 inches. Carefully transfer both pieces to baking sheet, leaving a little space between them. Pierce dough a few times with fork to prevent puffing in oven. Bake 7 to 8 minutes or until dough just begins to brown on edges.
  5. Spread pizza sauce on crusts to within 1/4 inch of edges; top with mozzarella. Bake 8 to 10 minutes or until crust is browned and cheese is bubbly. Drizzle top of each pizza with about 1/4 cup pesto; sprinkle with shredded Parmesan cheese. Cut into squares.

Tips

  • Leftover pesto is perfect to stir into sauces, grain salads or pasta.
  • When working with fresh mozzarella, drain pieces on paper towel-lined plate to remove excess moisture.

Nutrition Information

Servings: 6
Serving size: 1 Serving
Amount per serving (Calories ): 630
Nutrition Facts
Food component / NutrientAmount% Daily Value*
Total Fat44g68%
Saturated Fat6g32%
Trans Fat0g% Value not available
Cholesterol35mg12%
Sodium830mg35%
Total Carbohydrate41g14%
Dietary Fiber2g10%
Soluble Fiber1g% Value not available
Sugars2g% Value not available
Protein17g% Value not available
Vitamin DValue not available0%
Vitamin EValue not available25%
CalciumValue not available35%
IronValue not available20%
Potassium150mg4%
ThiaminValue not available35%
RiboflavinValue not available20%
NiacinValue not available15%
Vitamin B6Value not available4%
Vitamin B12Value not available2%
Pantothenic AcidValue not available4%
PhosphorusValue not available20%
MagnesiumValue not available8%
ZincValue not available8%
ManganeseValue not available45%
SeleniumValue not available25%
CopperValue not available8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

  • Starch 1,
  • Fruit 0,
  • Other Carbohydrate 2,
  • Skim Milk 0,
  • Low-Fat Milk 0,
  • Milk 0,
  • Vegetable 0,
  • Very Lean Meat 0,
  • Lean Meat 1,
  • Medium-Fat Meat 1,
  • High-Fat Meat 0,
  • Fat 7,
  • Fruits 0c,
  • Vegetables 0c,
  • Grains 3oz-eq,
  • Meat & Beans 0oz-eq,
  • Dairy ½c,
  • Fats & Oils 7tsp

Carbohydrate Choice

  • Choices per serving3

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