This has got to be the best red pesto pizza with peppers because it's quick, delicious, and best of all, super easy. With almost everything semi-homemade making weekday day or kids snack time a breeze.
My Rhea is only 6, but she loves peppers. Unusual for her age, but she gobbles them up just raw chopped up. And of course, all kids love pizza! So, she obviously loves this one.
It's super easy and super quick, and it's just like a pizza and yet not a pizza.
You must think I'm crazy. But its true. It's not loaded with cheese, so it's not too heavy for dinner. I recently made it for some of Aadi's friends and it was an absolute treat.
I love this dish so much, not just because it's so tasty, but it's also super easy and quick. Haven't I said that before? I know!! It's honestly a semi-homemade kinda recipe.
The base for my pizza
Now, usually, I make my pizza base from scratch, and you can find that here on my post - secrets to the best homemade pizza. But, often times, I do not have time to go thru the process of proof and prepare. Nowadays, my Aadi gets a lot of friends over. You know kids meet up on the play-ground to play basketball, then Aadi will bring them home and say: "mama give something to eat."
This comes in handy. I once had nothing but a savory pastry in the fridge and the kids enjoyed this pesto pizza very much and the spread is red pesto out of a jar.
I spread some of my super colorful red, yellow, orange and green peppers, topped it with a little parmesan and mozzarella for flavor. Bake in a hot oven and your DONE!!
Doesn't that look delicious? And, I told you it was super easy to make.
Step by step instructions
- Preheat the oven at 200 C / 390 F.
- Spread the Pie Base on a baking tray (if the pie base is too thick - roll it a bit).
- Spread the red pesto over the base. Leaving about ½ an inch at the edges.
- Spread the sliced peppers and onions.
- Season with salt and pepper to taste.
- Grate the parmesan and mozzarella over it.
- Bake in the preheated oven for about 15 to 20 minutes.
- Server warm.
- Enjoy!
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Printable Recipe
The Best Red Pesto Pizza with Peppers
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 sheet Puff pastry
- ½ cup (4.37 oz) Red pesto
- 1 cup (5.26 oz) Colorful peppers sliced thinly
- ½ cup (2.82 oz) Sliced red onions
- 2 tablespoon (1.04 oz) Parmesan
- ¼ cup (0.99 oz) Mozzarella (grated)
- Salt and pepper to taste
- Basil
Instructions
- Preheat the oven at 200 C / 400 F
- Spread the Pie Base on a baking tray - (if the pie base is too thick - roll it a bit)
- Spread the Red Pesto over the base. Leaving about ½ an inch at the edges.
- Spread the sliced Peppers and Onions
- Season with salt and pepper to taste.
- Grate the Parmesan and Mozzarella over
- Bake in the preheated oven for about 15 to 20 minutes
- Server warm.
- Enjoy
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Sarah @ Champagne Tastes
Oh yum- the hubs loves peppers AND pizza, so this would be awesome!
Veena Azmanov
Great! Thanks Sarah