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Pesto Veggie Pizza

Pesto Veggie Pizza
“A thoughtful granddaughter gave me the recipe for this wonderful pizza. It's delicious down to its whole wheat crust. One bite and I'm in veggie heaven!” —Agnes Ward, Stratford, Ontario
6 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 cup fresh broccoli florets, chopped
  • 3/4 cup thinly sliced zucchini
  • 1/2 cup julienned sweet yellow pepper
  • 1/2 cup julienned sweet red pepper
  • 1 small red onion, thinly sliced and separated into rings
  • 1 tablespoon prepared pesto
  • 1 prebaked 12-inch thin whole wheat pizza crust
  • 1/3 cup pizza sauce
  • 2 tablespoons grated Romano or Parmesan cheese
  • 1/4 cup sliced ripe olives
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • In a large nonstick skillet coated with cooking spray, saute the
  • mushrooms, broccoli, zucchini, peppers and onion until tender.
  • Remove from the heat; stir in pesto.
  • Place crust on a 12-in. pizza pan; spread with pizza sauce. Sprinkle
  • with Romano cheese; top with vegetable mixture and olives. Sprinkle
  • with feta and mozzarella.
  • Bake at 450° for 8-12 minutes or until crust is lightly browned
  • and mozzarella is melted. Yield: 6 slices.
© Taste of Home 2013

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Pesto Veggie Pizza (continued)

Nutrition Facts: 1 slice equals 220 calories, 8 g fat (4 g saturated fat), 12 mg cholesterol, 570 mg sodium, 29 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013