- 2 Pizza crusts, thin & crispy
- 8 oz. Fontina cheese
- 1 pkg Knorr Pesto sauce mix, .5oz.
- 1/4 cup olive oil
- 3/4 cup water
For testing purposes I used Mama Mary's thin & crispy
pizza crusts and baked my pizza according to package directions. Call me crazy
but I love Knorr Pesto sauce mix. If you don't want to use Knorr you may use a
Pesto sauce of your choice and the same goes for the pizza crusts.
Preheat oven according to pizza crust instructions.
Meanwhile prepare the Knorr pesto sauce according to package instructions. While sauce is simmering slice cheese
with a cheese slicer, cutting cheese on the side until all is cut. Cheese
slices should be pie shaped, this will fit well on your pizza later.
After oven is preheated prepare your pizza. You will need
about 1/4 cup of pesto per pizza. When you add the cheese make sure it is not
too close to the edge and cheese slices need space between, dividing the cheese
in half. You will see as cheese cooks that it melts and it will spread out. I baked
mine for 8 minutes, one at a time directly on my oven rack.
You will notice that this crust has tiny holes in it and the
pesto may leak some. I have a silicone mat in my oven that catches spills but
if you don't add foil or pan under the pizza so it will not make a mess of your
oven. Also prepare pizza right before you place it into the oven to bake.
