Pesto Pizza with Etalia Nudo Crust

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We love Etalia Foods frozen pizzas.  Although frozen, the fresh dough rises and bubbles as you cook it. They have a margherita pizza, a vegetable pizza and a Nudo crust for you to create your own. Here we used our homemade pesto recipe (see below) and added fresh mozzarella. It was delicious! You can order their pizzas online through their website and it is shipped with dry ice.

Click here for more information and to place your order: Etalia Foods (website; not an affiliated link)

This recipe is for my pesto pasta and makes a large amount. I usually make the pesto for pasta and set some aside for making my paninis (see sandwiches for recipe) or a pizza for the next day. The pesto stays well in a sealed container in the refrigerator. Even if it has hardened a bit in the refrigerator, take a spoon and spread it on. It will soften when cooking.

Ingredients (for pasta):
• 2 cloves garlic
• 1 teaspoon salt
• 2 cups basil leaves (Add more if setting aside for panini or pizza.)
• 2 tablespoons of chopped pine nuts
• ½ cup olive oil
• ½ cup freshly grated parmesan cheese
• 2 tablespoons freshly grated romano cheese
• 4 tablespoons butter (softened)

In a food processor, add garlic, oil, salt, basil, pinenuts and olive oil. Blend until smooth. You may need to scrape down the sides once or twice. Add the cheeses and butter and blend briefly to incorporate the ingredients. For the pizza, spread on the pesto sauce leaving space on the outer edge for the crust to rise.  Add your desired amount of fresh mozzarella slices on top. If preparing for pasta or panini, please see my pasta pesto recipe or panini recipe.