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Pesto Ricotta Pizza View Larger

Pesto Ricotta Pizza


  • 1 prebaked pizza crust
  • 3/4 cup Ricotta cheese
  • 1/2 cup Stonewall Kitchen Basil Pesto
  • 2 cups Mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 plum tomatoes, sliced and seeded
  • 1/2 cup green, red or yellow bell pepper (or combination of all three), sliced
  • 1/4 cup black olives, sliced


  1. Preheat oven to 450 degrees F.
  2. In a small bowl combine the Ricotta cheese and milk. Spread over pizza crust.
  3. Top Ricotta cheese with the pesto, then layer the Mozzarella and Parmesan cheeses, vegetables and olives.
  4. Bake pizza pie on a pizza stone or cookie sheet for 8-10 minutes, or until the cheese melts and bubbles.
  5. Top with fresh ground pepper and parsley flakes. Serve immediately.


In Stock

Basil Pesto
Basil Pesto Item: 573934 $7.95