Mini Peach & Pesto Pizzas

Mini Peach and Pesto - Recipe


  • 1 clove garlic
  • 1 c. loosely packed fresh basil
  • 1/2 c. pecans
  • 1/2 c. extra virgin olive oil
  • 1/4 c. grated parmesan cheese
  • 2 tsp. red wine vinegar
  • One 13.8 oz. tube refrigerated pizza dough
  • 2 tomatoes – sliced into 1/2 inch wedges
  • 2 small peaches – sliced into 1/2 inch wedges


In a food processor, chop the garlic. Add 1/2 c. basil, the pecans, 1/2 c. olive oil, the parmesan, vinegar, 1/4 tsp. salt, & a pinch of pepper and puree into pesto.

Preheat the oven to 400° F. Roll out pizza dough on a floured surface into a 14″ square. Cut into 8 squares and pierce each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, about 12 minutes. Let cool.

Spread 1 tsp. of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 c. basin into thin strips and sprinkle on the pizza. Season with salt.

Yield: 8 servings

Recipe courtesy of Rachael Ray.