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In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky.
Pesto Pizza with Arugula and Prosciutto Nope, you don't need mozzarella for a good pizza. Try dollops of pesto with layers of fontina, ricotta, mushrooms, arugula, and prosciutto instead.
Spread 1 tablespoon pesto sauce over the grilled side of each pizza crust. Top with 5 to 6 tomato slices and 1/4 cup cheese. Repeat with remaining pizzas. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Two-Cheese Pesto Pizza. ... The Great Greek Pizza. ... Good Food Baddie. This perfect slice is basically spinach artichoke dip on a pizza and it's pretty mind-blowing, hence the need to have it ...
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
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Traditional pesto is made with a base of fresh basil leaves and pine nuts, while this sun-dried tomato pesto is made with a base of sun-dried tomatoes and walnuts. Yields: 6 servings Prep Time: 15 ...