Pesto + Salami Pizza
A thin layer of pesto baked onto the crust of this pizza means you'll get tons of flavor in every bite! Salami and cherry peppers are a favorite topping in our house, but feel free to switch it up with whatever you like. I bet it would be delicious with lightly breaded pieces of eggplant and fresh mozzarella![br] For the best results, look for a thick pesto that isn't too oily.
Servings 8
Ingredients
- 1 can 13.8 oz Pillsbury® Refrigerated Thin Crust Pizza Crust
- 2 ounces prepared Pesto
- ½ cup Marinara Sauce
- 4 ounces shredded Part-Skim Mozzarella Cheese
- 2 ounces thinly sliced Hard Salami
Instructions
- Heat oven to 425F. Grease baking sheet. Unroll dough. Brush from edge to edge with pesto, covering completely. Bake 10 minutes or until crust begins to puff and brown.
- Spread marinara over pizza crust. Top with mozzarella and toppings. Bake 15 minutes. Let cool 5 minutes before slicing.