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Cheesy Garlic Pesto Pizza with Fried Basil



– A triple-basil bonanza with pesto sauce, Real California Pesto Jack cheese and a dramatic garnish of fried basil leaves – 3 oz. pesto sauce – 1 (10-inch) extra-thin pizza crust (tart dough or cracker crust preferred) – 1 oz. minced garlic – 2 oz. shredded Real California Pesto Jack – 3 oz. shredded Real California Part-skim Mozzarella – 1 oz. grated Real California Dry Jack – 6-8 large basil leaves, fried until crisp and slightly darkened
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Spread pesto sauce thinly over crust; sprinkle evenly with garlic. Sprinkle with Pesto Jack, then with Mozzarella. Bake at 475°F until crust has golden edge and crisp bottom and cheese is slightly browned. Garnish with Dry Jack and basil leaves.

Recipe Courtesy of California Milk Advisory Board

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