Tomato and cheese pizzas two ways

Tomato and cheese pizzas two ways
  • 5

    min prep time
  • 20

    min cook time
  • 4-6



Pistachio pesto (makes 1 cup)
  • 125g shelled pistachios
  • 1 clove of garlic, finely chopped
  • ¼ cup of olive oil
  • Salt to taste


  1. Bake the pizzas according to the instructions on the box.
  2. Once out of the oven, place the pizzas on a cutting board. 
  3. For the first pizza, lay the prosciutto slices flat to cover the entire pizza.
  4. In a bowl, toss the arugula with a squeeze of lemon juice, olive oil and salt and pepper to taste. 
  5. Mound the arugula on the pizza and serve.
  6. On the second pizza, lay the mortadella slices in a circular fan pattern. 
  7.  Drizzle the pistachio pesto all over the pizza and serve.

Pistachio pesto preparation

  1.  In a food processor, pulse the pistachios until they are coarsely chopped.
  2.  Add the garlic, olive oil and salt to taste and pulse several more times until it is well combined but not pureed.
  3.  Keep refrigerated up to 3 days. 

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