Peperoncini and Cheese Pizzas with Garlic-Herb Oil

2 10-inch oval pizzas

30 minutes

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10-inch oval pizzas

30 minutes


  • 2

    cups lightly packed fresh flat-leaf parsley leaves

  • ½

    cup chopped fresh chives

Bianca T.

Loved the oil! Made a vegan version with tofu ricotta in place of fontina. Yum!

Adam B.

Needs another creamy element, maybe consider adding nuts in the pesto. Missing something as is. Could definitely increase cheese.

Jon S.

My reading comprehension on this one was a bit off, I'm thinking, esp. after looking at the pic again. I ended up using all of the oil, which was A LOT. That said, we kind of dug it and it felt a bit more responsible, I suppose, with all of the herbs (1 clamshell dill, 2 chives). Next time I'm going w/ 1 1/2 t. salt in the oil and 3/4 c. peperoncini. Loved all of the flavor, but the combo made it a bit caustic.