Three Cheese Pesto Pizza

I tossed this pizza together on a Friday night when I had leftover pesto, prosciutto and ricotta in the house! Taking inspiration from some of our amazing local pizzerias; I did a little creative pizza making and the results were spectacular!

At this point in the Summer my basil plant is usually the size of a small tree. Far more than anyone would ever really need. So I make loads of my fresh basil pesto! I also had a few spoonfuls of fresh ricotta, a little piece of fresh mozzarella, and there’s always grated parmesan in the fridge. Plus 2-3 pieces of prosciutto that had to be used up. I thought about some of the delicious pizzas I’ve had locally that use combinations like this and created my own!

You can use my homemade pizza dough recipe, or grab some from the grocery store, or even check with your favorite pizzeria. A lot of them will sell you their dough so you can make pizza at home! As with anything that only has a handful of ingredients, getting the best quality available to you is always recommended. It will make a huge difference in the results.

We love this combination and I definitely recommend you try it! But also come up with your own! And if you have kids, be sure to let them be creative and make their own pies. Pizza is one of those perfect foods for flexing that creative kitchen muscle! Especially if you’re someone who feels like they’re not the best cook - because you can’t mess it up! If it sounds to you like it’s a good combo, chances are - it’s a good combo! Give my version a shot and then start playing on your own!

Buon Appetito!

Three Cheese Pesto Pizza
Makes 1, 20-inch pie
*Ingredient amounts are recommendations in this case, use more or less of anything to your preference.

1 15oz. pizza dough
1/3 C. basil pesto
1/2 C. fresh ricotta
6 oz. fresh mozzarella
1/4 C. grated parmesan
2-3 slices prosciutto di Parma, torn
extra virgin olive oil

Preheat the oven to 400°. Spray or drizzle your pizza pan with olive oil.

Stretch dough to fit the pan. Smear basil pesto evenly across the dough. Top with dollops of ricotta, torn slices of fresh mozzarella and sprinkle parmesan across the whole pizza. Tear prosciutto slices and lay on top.

Bake for 20 minutes, or until dough is cooked through and prosciutto has become crispy. Cut into 8 slices and serve hot.



dinner, Italian American, Italian, lunch, kids, recipesCara Di Falcothree cheese pesto pizza, easy three cheese pesto pizza, three cheese pesto pizza recipe, pesto mozzarella pizza, italian pesto pizza recipe, pesto pizza toppings best, pesto cheese pizza, 3 cheese pesto pizza, pesto sauce, basil flatbread, pesto toppings, lunches with pesto, pesto pizza without tomatoes, pesto ricotta pizza recipe, cara di falco, cara’s cucina, food, cucina, cooking, cooking show, cooking classes, cooking classes online, how to, cook, how to make, how to cook, cooking videos, italian, italy, italian food, italian cooking, italian food recipe, authentic italian food, italian food traditions, italian food information, italian food is the best, italian food recipes, italian ingredients, traditional italian recipes, authentic italian food recipes, italian recipe blog, authentic italian dinner, italian kitchen recipesComment