Pesto Pizza March 03 2016, 0 Comments

Serves 4 to 6


  • 4 cups fresh basil leaves
  • 3 cloves garlic
  • 1/2 cup pine nuts
  • 1 1/3 cup Cucina Antica Extra Virgin Olive Oil 
  • 2 cups pecorino Romano cheese, grated
  • Salt and pepper to taste 
  • 1 pre-prepared pizza crust OR homemade pizza crust (find instructions here)
  • 4 oz. mozzarella cheese
  • 1/2 cup cherry tomatoes, halved


Combine basil, garlic, and pine nuts in a food processor and pulse until chopped. Add Cucina Antica Extra Virgin Olive Oil 2/3 cups at a time, pulsing until smooth. Add salt and pepper. Remove pesto from food processor and place in a large bowl. Gradually stir in 1 cup pecorino Romano cheese. Spread pesto on pizza crust. Top with mozzarella and cherry tomatoes. Bake for about 13 minutes, until crust is crispy and cheese is melted and bubbly. Allow to cool a few minutes before slicing.