Red Pepper Pesto Pizza

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  • Makes
    4 servings
  • Prep Time
    30 minutes
  • Cooking Time
    10 minutes

Easy, quick, and one of Brad’s favorite pizzas. Make this when you want to take your pizza making up a notch!

Note: The great thing about making your own pizza is that the bare crust is just like a blank canvas. Let your inner Rembrandt have his way, and use the following ingredients in the amounts that taste right to you.


  • 1 Rustic Crust Ciabatta Pizza Crust
  • goat cheese
  • caramelized onion
  • basil
  • roasted, white chicken meat
  • balsamic reduction
  • pesto
  • ¼ cup plus 2 tsp. extra-virgin olive oil
  • 2 garlic cloves, peeled
  • 2 red bell peppers, roasted, peeled, seeded, and coarsely chopped
  • 2 Tbsp. pine nuts, toasted
  • 3 Tbsp, grated Parmigiano-Reggiano cheese
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 tsp. fresh lemon juice
  • Pinch of cayenne pepper
  • Salt and freshly ground pepper, to taste


For pesto:

  1. In the bowl of a food processor combine the red peppers, garlic, almonds, and cheese.
  2. Add 3 Tbsp. parsley, 1 tsp. lemon juice, 2 tsp. olive oil, and pinch of cayenne pepper.
  3. Pulse until a coarse puree forms. Season with salt and black pepper.

For pizza:

  1. Preheat oven to 425 degrees.
  2. Spread pesto over pizza crust.
  3. Sprinkle Parmigiano-Reggiano cheese over pesto.
  4. Add caramelized onions.
  5. Follow with roasted white chicken. Remember you want a taste in every bite!
  6. Add coarsely chopped basil.
  7. Place dollops of goat cheese around.
  8. Drizzle balsamic reduction over all.
  9. Finish with a pinch of salt and pepper.
  10. Place in oven and cook for 10 minutes.
  11. Enjoy!