Rustic Pesto & Pignolias Pizza

rustic pesto and pine nut pizza Hollys Rusitic Pesto Pignolias pan pizza w OOandB

Rustic Pesto, Parmesan and Pignolias (pine nuts) Pizza

Easy recipe, but must plan ahead for thawing/ rising of dough.


  • 1 brick of Bridgford Frozen Bead Dough (see coupon)
  • OO&B homemade pesto or  Jar  of ready made pesto sauce
  • ¼ cup of pine nuts (pignolias)
  • 1 c. mozzarella
  • ¼ c parmesan
  • ¼ cup finely grated  parmesan
  • Basil or Herbs De Provence OO&B premium olive oil ( 2 TBLS separated)
  • 1 tsp Italian seasoning (typical blend = rosemary, oregano, parsley)
  • Optional ½ c feta crumbles


Let bread  rise in a warm place, or oven @ 150 degrees note only partial rise is required about 2-3 hrs.

Preheat oven  to 400.

Oil pizza stone,  deep dish or cookie sheet.  Stretch and press pizza dough onto stone/sheet, pressing  pull from center out.  Use fingers, palms (vs rolling) for a more artisan texture.  Let sit for 10 minutes, stretch again. Dough should be fairly thin (no more than ½ inch) Surface level and edges need not be even or perfect…hence furthering the ‘rustic’  element.

Baste with preferred OO&B EVO,  add pesto, (see our lemon basil pesto recipe or try our unique ready made pesto)  Evenly sprinkle pine nuts, seasonings and top with cheeses.

Bake on middle rack at 400 for about 20-25 minutes until dough is thoroughly baked and crispy and brown edges.

Sure you can eat it as is, or make even more heavenly with a dipping blend  mixture of your favorite Olive Oil and Beyond premium olive oil and aged balsamic.



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Categories: Appetizer, Bread, Flavored Olive Oils, Main Course


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