The Best Red Pesto Pizza with Peppers
Calories: 12
Adjust Servings Here: 8 servings
Description
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.
Ingredients
- 1 sheet Puff pastry thawed
- 3 tbsp Red pesto (sun-dried tomato pesto)
- ½ cup Shredded mozzarella cheese
- ¼ cup Grated parmesan cheese
- ½ cup Shredded Emmental cheese
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pre-bake the puff pastry: Roll out the puff pastry slightly on a floured surface and transfer it to the baking sheet. Prick it with a fork and bake for 10 minutes until slightly golden. This ensures a crispy base.1 sheet Puff pastry
- Spread the red pesto evenly over the partially baked pastry, leaving about ½ inch around the edges.3 tbsp Red pesto
- Sprinkle the cheeses (mozzarella, parmesan, and Emmental) evenly on top.½ cup Shredded mozzarella cheese, ¼ cup Grated parmesan cheese, ½ cup Shredded Emmental cheese
- Bake again for 5-8 minutes, or until the cheese is melted and bubbly and the edges are golden brown.Cool slightly, slice, and serve warm.
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
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