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Pesto Veggie Pizza

Pesto Veggie Pizza
“When I started thinking of recipes I could submit for this contest, I thought about what my family really likes to eat and what I like to cook, and the answer was...pizza!” —Dana Dirks, San Diego
6 ServingsPrep: 30 min. + standing Bake: 10 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 to 1-1/2 cups whole wheat flour
  • 3-1/2 cups fresh baby spinach
  • 1/4 cup prepared pesto
  • 1-3/4 cups coarsely chopped fresh broccoli
  • 3/4 cup chopped green pepper
  • 2 green onions, chopped
  • 4 garlic cloves, minced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • In a small bowl, dissolve yeast in warm water. Add the Parmesan
  • cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole
  • wheat flour. Beat until smooth. Stir in enough remaining whole wheat
  • flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Cover and let rest for 10 minutes.
© Taste of Home 2013

2 of 2

Pesto Veggie Pizza (continued)

Directions (continued)

  • Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking
  • sheet coated with cooking spray; build up edges slightly. Prick
  • dough with a fork. Bake at 375° for 8-10 minutes or until
  • lightly browned.
  • Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add
  • spinach; cover and boil for 3-5 minutes or until wilted. Drain and
  • place in a food processor. Add pesto; cover and process until
  • blended.
  • Spread over pizza crust. Top with broccoli, green pepper, green
  • onions, garlic and mozzarella cheese. Bake 10-12 minutes longer or
  • until cheese is melted. Yield: 6 servings.
Nutrition Facts: 1 piece equals 364 calories, 17 g fat (6 g saturated fat), 29 mg cholesterol, 543 mg sodium, 35 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 fat, 1 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013