Pesto and ricotta pizza

    20 min

    Spread a ready made pizza base with pesto sauce and plenty of cheese - then top with slices of tomato. A lovely change from the norm, plus you can do it all in under 30 minutes! Cut into bite-size pieces for a great party nibble.

    39 people made this

    Serves: 24 

    • 250g (9 oz) ricotta cheese
    • 4 tablespoons grated Parmesan cheese
    • 1 ready made pizza base
    • 100g (4 oz) shop-bought pesto
    • 2 tomatoes, sliced
    • 4 tablespoons grated Pecorino Romano cheese

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 230 C / Gas mark 8.
    2. In a small bowl, combine ricotta and Parmesan cheeses.
    3. Spread pesto over the pizza base. Spread the ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese. Sprinkle with Pecorino.
    4. Bake for 12 to 15 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    Very yummy! I added about 1/4 cup parmesan alfredo sauce to the dough before spreading the pesto sauce. I also cut the pizza in slices and served for dinner. My husband asked me where I bought the pizza from. It looked and tasted like a gourmet pizza. Thanks, Ann!  -  06 May 2003  (Review from Allrecipes US | Canada)


    DELISH! For starters, I chose to use a crust recipe from this site (Jay's Signature Pizza Crust - scaled to 1/2). Then for the Pesto, I used a recipe from this site ( Valerie) and it in itself was a 5* - simply amazing. To the Ricotta I added 1t minced garlic and blended with Asiago (I substituted freshly shredded Asiago for Parmesan because it's what I had on hand - I don't see anywhere in the directions where it says to use the Romano, so I used all Asiago). I spooned 3T spaghetti sauce from a jar onto the Pesto (we love sauce) before laying down the Ricotta blend. I topped with Roma tomatoes, 1 cup diced cooked chicken, 1/2 can drained artichoke hearts, 2oz sliced fresh mushrooms, 1/2 of a diced red pepper, 1/2 of a diced green pepper, small can of sliced black olives, and more shredded Asiago to taste on top. Baked on pizza stone. Reduced cooking temp to 375 and increased cooking time to 30 mins to enable heating of so much topping. We couldn't get over how fabulous this pizza tasted - like something from a restaurant! The crust was perfect and the Pesto made the recipe! Thanks for such an inspiring base pizza - we will use this over & over!  -  10 Jul 2004  (Review from Allrecipes US | Canada)


    Quick and easy and a big hit.  -  03 Feb 2003  (Review from Allrecipes US | Canada)