Cook rigatoni as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
egrees F.
If your pizza crust is unbaked, pre-bake
side.
Flour a 12\" pizza pan and roll out dough
If the pizza dough has been refrigerated, take
ake the roasted red pepper pesto (this is optional but highly
pesto:
combine basil, olive oil,
he tomato sauce over the pizza then scatter the mozzarella and
Preheat oven to 350 degrees F (175 degrees C).
Spread pizza dough evenly onto a pizza pan.
Bake pizza dough in preheated oven until slightly cooked, about 8 minutes.
Spread pesto onto pizza crust in a thin layer, leaving edges exposed. Sprinkle mozzarella cheese over pesto layer; add chicken. Arrange grapes, cut-side up, around the crust. Sprinkle walnuts over pizza and season with black pepper.
Bake in the preheated oven until cheese is melted and bottom of crust is lightly browned, about 10 minutes.
Spread pesto evenly over the pizza base, according to your taste.<
ver a 12-inch greased pizza pan. Brush with olive oil
o 425\u00b0.
Prepare pesto sauce by combining basil, pine
Preheat oven to 450 degrees.
Flour pizza dough and roll out to 12 inches in diameter.
Spread pesto on dough with the back of a spoon.
Spread ricotta on top of pesto.
Lay strips of proscuitto on top of ricotta.
Cover the proscuitto with mozarella.
Add olives and tomatoes in an even layer on pizza.
Sprinkle parmesan on top.
Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown).
Let cool 3-5 minutes before slicing.
Preheat oven to 400 degrees F (200 degrees C).
Roll out pizza dough as directed on package. Spread the pesto evenly on the crust. Arrange mozzarella slices over the pesto; scatter prosciutto over the mozzarella. Sprinkle pizza with the fresh parsley, fresh basil, and grated Parmesan.
Bake in preheated oven, until crust is browned and pizza is hot and bubbly, about 10 minutes.
Spread the tomato pesto on the baked pizza crust in a thin layer, leaving about 1/2\" border.
Arrange the sliced dried tomatoes over the pesto; sprinle with the mozzarella and Parmesan cheeses, and any toppings you care to add.
Bake in a preheated 500*F oven until the cheese melts and the crust is crisp, about 8-10 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Remove crust from wrapper and spread pesto over crust; top with a layer of spinach leaves, chopped tomato, shredded mozzarella cheese and feta cheese. Place pizza on a baking sheet.
Bake pizza in the preheated oven until the spinach leaves are wilted and the cheese is melted, bubbling, and beginning to brown, 10 to 12 minutes.
Preheat oven to 400\u00b0.
Cut tomatoes into small pieces.
Soak in enough water to cover.
Microwave 1 minute; let stand.
Saute mushrooms and garlic in oil.
Spread pesto over crust.
Drain tomatoes and spread over pesto.
Crumble Feta cheese over pizza. Top with mushrooms.
Grate fresh Parmesan cheese over top.
Bake 10 to 12 minutes (follow Boboli instructions).
Serves 6 to 8.
br>Grease two 14-inch pizza pans or heavy bottomed baking
Preheat oven to 450\u00b0F.
Cut chicken tenders into bite size pieces.
Spray a medium nonstick skillet with nonstick cooking spray and cook chicken over medium heat for 3 minutes.
Add onion and pesto; cook and stir 3 more minutes or until chicken is completely cooked through.
Arrange tomato slices and chicken mixture on pizza crust, leaving bare the 1 inch from the edge.
Sprinkle mozzarella cheese over the pizza.
Bake 8 minutes or until pizza is hot and cheese is melted and bubbly.
Preheat oven to 400\u00b0F.
Spray pizza sheet with raised edges with Pam.
Combine all crust ingredients and mix well.
Pour batter on to pizza sheet, coat evenly.
Bake crust for 20 minutes.
Let crust cool for a few minutes, then spread pesto on crust, sprinkle with chicken and cheese, bake 5 more minutes, or until cheese is melted.
Preheat oven to 450 degrees F (230 degrees C).
In a small bowl, combine Ricotta and Parmesan.
Spread pesto over the ready-to-cook pizza crust. Spread the ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese. Sprinkle with Parmesan to taste.
Bake for 12 to 15 minutes.