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August/September 2016

Margherita Pizza with Pesto

Using prepared pesto is a convenient timesaver. Buitoni Pesto with Basil is the test kitchen’s favorite.

Why This Recipe Works

Using prepared pesto is a convenient timesaver. Buitoni Pesto with Basil is the test kitchen’s favorite.

Ingredients

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Instructions

Serves 4

Ingredients

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¼ cup extra-virgin olive oil
1 pound pizza dough, room temperature
1 (14.5-ounce) can diced tomatoes, drained
8 ounces fresh mozzarella cheese, sliced 1/4 inch thick and patted dry with paper towels
½ teaspoon salt
¼ teaspoon pepper
¼ cup pesto
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 790
  • Cholesterol 55 mg
  • Fat 48 g
  • Sodium 1436 mg
  • Saturated 14 g
  • Carbs 63 g
  • Trans 0g
  • Dietary Fiber 5 g
  • Monounsaturated 25 g
  • Sugar 4 g
  • Polyunsaturated 6 g
  • Protein 26 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 4

Be sure to use fresh mozzarella packed in water, not low-moisture mozzarella, in this recipe.

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Grease rimmed baking sheet with 1 tablespoon oil. Press and roll dough into 15 by 11-inch rectangle on lightly floured counter. Transfer dough to prepared sheet and press to edges of sheet. Brush edges of dough with 1 tablespoon oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.

2. Remove crust from oven and pop any large bubbles with tip of paring knife. Scatter tomatoes over dough, leaving 1/2-inch border around edge. Arrange mozzarella over tomatoes and sprinkle with salt and pepper. Bake until crust is light golden around edges and mozzarella is melted, about 10 minutes, rotating sheet halfway through baking.

3. Transfer pizza to wire rack and let cool for 5 minutes. Mix pesto and remaining 2 tablespoons oil until smooth and drizzle over pizza. Slice and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.