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1 (14-inch) pre-baked pizza crust or 2 (8-inch) pre-baked pizza crusts 3/4 cup pesto sauce1/2 cup roasted red peppers, sliced 1/4 cup sun-dried tomatoes (packed in oil), sliced 1/4 cup kalamata olives, sliced1/4 cup pine nuts4 cups (16 ounces) shredded Wisconsin mozzarella cheese4 ounces Wisconsin fresh mozzarella cheese, sliced
Heat oven to 400°F. Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the fresh mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.
Raclette, Ham and Potato Pizza
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