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...

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 mar...

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 doub...

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

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

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

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

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.