Recipes

Pizzette Basil
  • Ingredients
  • 1 batch Simple Pizza Crust (page 119)
  • 1/2 pound ricotta cheese
  • 2 teaspoons olive oil
  • 1/3 cup Classic Basil Pesto (page 117)
  • 6 scallions, diced
  • 1/2 cup small mushrooms, sliced
  • 2 teaspoons brown sugar
  • 3-1/2 ounces sliced pepperoni
  • 1 cup cherry tomatoes, quartered
  • 1 tablespoon chopped fresh basil
  • 1/4 pound mozzarella cheese, grated
Directions
  1. Preheat oven to 350F
  2. Prepare pizza dough as described in recipe
  3. Divide dough into four por- tions and shape each to form a 6-inch round
  4. Place rounds on lightly greased baking trays and set aside. Place ricotta cheese and pesto in a bowl and mix to combine
  5. Spread pesto mixture over dough and bake for 10 minutes. Meanwhile, heat oil in a frying pan over a medium heat
  6. Add scallions, mushrooms and sugar and cook, stirring, for 4 minutes or until veg- etables are soft
  7. Remove pizzettes from oven and spread on scallion mixture then top with pepper- oni, tomatoes and basil
  8. Sprinkle with cheese and bake for another 20-25 minutes or until crusts are crisp.


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