Mediterranean Pesto Pizza

Since I discovered this recipe a few months ago I have made this for lunch 2-3 times a week. I use less cheese and occasionally swap out different tomatoes to keep things interesting, plus I use whole wheat pita. Great and simple dish perfect for a quick bite.

This was most delicious....perhaps the best lunch I've ever had and far and away the best pizza I've ever had. The only changes I made were to add a few more olives, add several quarters of marinated artichoke hearts, and I used whole grain flatbread instead of pita bread. Thank you.....loved it~

Love every ingredient in this dish.. Simple and satisfying for lunch. My 2 year old had fun making it too! I would suggest either upping the temp to 400 for the time suggested or baking for double time.. As the pita didn't crisp up enough. I broiled mine for 2 minutes at the end. I used a whole wheat Greek pita.

Super delicious! I added diced zucchini & shredded mozzarella, baked it for 6 minutes at 425 and it was amazing!

Loved this pizza! Used a prepared crust and prepared pesto, but would love to try this again with everything homemade. YUM!!

I added some small cut red onions to the pizza this improved the taste. The other time I used cherry tomatoes

This is a keeper. Absolutely delicious low cal pizza. I didn't have any kalamata olives so I used anchovies. I also used sliced cherry tomatoes. I will definitely make this again.

So very good. Loved it. Easy to prepare. I used a walnut based pesto sauce. Excellent.

I didn't have pita on hand so I made a pizza base instead. This recipe is delicious and I'll be making it again

The idea behind this recipe is great. I didn't have the listed ingredients, but the recipe lends itself to innovation. The pesto base works well with many toppings. I used a sliced tomato, a sliced scallion, and some chopped kale under the mozzarella. Thank you for the recipe.

It was very good. A little to rich with all the feta cheese. Even though I love feta.

Great for Mediterranean Diet.