Food

Five-Ingredient Dinner: Pesto Pizza With Fixins

Pesto Pizza Recipe

For our five-ingredient dinners series, a reader named Christine loves this pesto pizza with corn, feta and arugula. “Not only is it super fast, but it also feels slightly ‘fancy’ when friends are over. My kids like it, too — although they may ask for the arugula to be removed.” Here’s how to make it…

Pesto Pizza Recipe

Pesto, Feta and Arugula Pizza
Serves 2

You’ll need:
1 16-ounce storebought pizza dough
olive oil*
1 small container storebought pesto
1 cup frozen corn kernels, thawed (or fresh and roasted if it’s summertime!)
2 handfuls feta cheese, plus more for serving
A few handfuls of arugula

Heat oven to 425ºF. Stretch pizza dough into a large circle or two small ones on a baking sheet brushed with olive oil. Spread the dough with pesto, leaving the edge bare, and sprinkle corn and feta  over the top (or divide between the two pizzas). Bake until golden, 15-20 minutes. Transfer the pizza to a board and top with a few handfuls of arugula and another sprinkling of feta.

Pesto Pizza Recipe

Thanks, Christine!

* We aren’t counting olive oil, salt or pepper as ingredients in this series.

P.S. More five-ingredient dinners, and a dinner with a nickname.

(Photos by Yossy Arefi for Cup of Jo.)

  1. M says...

    This was delicious! Thank you for the flavor combo idea. Only change we made was to dress the arugula with the simplest vinaigrette before adding. Yum!

  2. Elizabeth Velasquez says...

    Smitten Kitchen’s Sausage and Potato Roast with Arugula is a delicious five ingredient dish that everyone loves. It’s all about the roasted shallots

    • Kelsey says...

      It is so good. I can’t stop making and eating it – even on pizza!

  3. E says...

    Hi Jane, there is no GMO wheat grown commercially in the U.S. so by definition all wheat is non-GMO. Although a small amount of “rogue wheat” has been found in unplanted fields, most notably in Washington and probably escaped from test plots, wheat is currently an entirely non-GMO crop (unlike corn and soy).

  4. Why is it the moment I start a diet that doesn’t allow cheese or pizza (or chocolate) do I start seeing amazing recipes that I want to try but I can’t?! Can everyone please try it and let me know how amazing it is :)

  5. Mara says...

    What is everyone’s favorite store-bought pesto? I keep buying duds!

    • Sara says...

      Oof! I hear you! We’ve settled on the Costco brand actually!

    • Christine says...

      I love the Costco pesto! We either do salmon with pesto or do naan pizzas topped with pesto, feta/mozzarella, rotisserie chicken, kalamata olives, and artichokes.

  6. Emily says...

    Love this series so much! This recipe is so awesome because I always have corn in the freezer, always have feta on hand so would just need to buy arugula! I would also put it on naan. Although the dough looks delicious.

  7. Maya says...

    Maybe it’s time for a pesto taste test?!

    • B says...

      Please! I love pesto, but haven’t hit on an amazing version yet.

  8. Tania says...

    Corn and feta is just a wonderful sweet/salty combo (there was a long ago Martha Rose Shulman NYTimes recipe for quinoa with zucchini, corn and feta that I still make). Plus pesto? Yes, please!

    • retro-roost says...

      Oh, would you share the recipe? Thank you!

  9. Eloise says...

    I make nothing – ever, but I’m going to make this! YUM!!

  10. liz says...

    this looks so good and easy! thanks!!

  11. jane says...

    Ha – I’ve eaten this very nearly exact pizza twice in the last two weeks. But notable is that I eat pizza maybe once a year so it’s odd but fun that you’d feature my fav : ). I usually add artichoke hearts and mushrooms instead of corn and a sprinkle of shredded asiago over all to compliment the creamy feta chunks. Bulgarian sheep’s milk feta is amazingly worth the hunt.

    I’ve also recently discovered a crust called Pinsa made of non-gmo wheat flour mixed with rice and soy. It minimizes the gluten for those like me who can handle it in small doses.

  12. Bella says...

    Here’s my newest favourite six-ingredient dinner: wide rice noodles with browned tofu cubes, sautéed bok choy, scallions, ginger, and soy sauce. It takes 20 minutes to pull together, is delicious, vegan, and surprisingly popular with my 2 year old, AND my picky husband : ) Plus, if you count soy sauce as a salt (??) it’s only five ingredients!

  13. Julie says...

    Ooh, I’m going to have to make this. And I make my own pesto with leftover arugula (arugula, toasted walnuts, garlic,basil, lemon, Parmesan, olive oil), so this would be perfect!

  14. Ruby says...

    Love a simple weeknight pizza. If you’re pressed for time or energy, using pita of naan bread for the crust is a solid substitute.

    Growing up, my dad would make homemade pizza sauce by roasting garlic in olive oil until it completely broke down, adding tomato paste and herbs, then roasting that in the oven. It turns out incredibly thick and flavourful. We’d also make batches of thick cut bacon, crumble them and put them in the freezer to sprinkle on pita pizza.

  15. Brooke says...

    Love the idea of pesto, corn, feta and arugula! Will try it. We regularly do a super quick Trader Joe’s weeknight pesto pizza — frozen naan bread (cooks fast, looks rustic and is yummy) + jarred pesto + fresh mozzarella (those little balls or just little sliced rounds) + halved grape tomatoes. Just broil for a couple of minutes until the cheese melts and the naan toasts. Drizzle lightly with TJ’s balsamic glaze.

    • Em says...

      Love the frozen naan idea, I have some in the freezer this might be dinner tonight :) Thanks Brooke!

  16. Lesley says...

    Mmm!

  17. Lauren E. says...

    YUM! In the summer, I pretty much add corn to everything. I’ll have to add this to my recipe rotation!

  18. Amy says...

    This pizza looks great! We do pizza Fridays with our family and sometimes with our next door neighbors.