Pesto and Black Olive Pizza



  • store bought pizza dough
  • 1 cup basil pesto
  • 8 ounces fresh buffalo mozzarella cheese, sliced into large pieces
  • 1 tablespoon chopped fresh-leaf parsley
  • 1 can sliced black olives
  • 2 tablespoons grated parmesan cheese


  • Stretch dough to fit the lid of a dutch oven.
  • Spread pesto over the dough in an even layer. Distribute sliced mozzarella cheese evenly on the dough.
  • Top with sliced olives and sprinkle with Parmesan cheese.
  • Bake until golden and bubbling, about 20 minutes. Remove and let rest for 5 minutes, slice, and serve.


Submitted by: LaVerne and Eric McHenry (#2242), Santa Clara Unit, Region 12

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