Pesto Vegetable Pizza Recipe

5 3 5
Pesto Vegetable Pizza Recipe
Pesto Vegetable Pizza Recipe photo by Taste of Home
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Pesto Vegetable Pizza Recipe

Read Reviews
5 3 5
Publisher Photo
My family loves pizza, but we rarely have it delivered since I created this fresh and flavorful version. Always a winner in my house, it is a fast and delicious meal that even my young son looks forward to. --Kate Selner of Lino Lakes, Minnesota.
Recommended: Top 10 Pizza Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.

Ingredients

  • 1 prebaked 12-inch thin pizza crust
  • 2 garlic cloves, halved
  • 1/2 cup pesto sauce
  • 3/4 cup packed fresh spinach, chopped
  • 2 large portobello mushrooms, thinly sliced
  • 1 medium sweet yellow pepper, julienned
  • 2 plum tomatoes, seeded and sliced
  • 1/3 cup packed fresh basil, chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano

Directions

Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread crust with pesto. Top with the spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano.
Bake at 450° for 10-15 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Pesto Vegetable Pizza in Light & Tasty August/September 2004, p40

Nutritional Facts

1 slice: 298 calories, 14g fat (4g saturated fat), 15mg cholesterol, 656mg sodium, 30g carbohydrate (0 sugars, 3g fiber), 13g protein.

  • 1 prebaked 12-inch thin pizza crust
  • 2 garlic cloves, halved
  • 1/2 cup pesto sauce
  • 3/4 cup packed fresh spinach, chopped
  • 2 large portobello mushrooms, thinly sliced
  • 1 medium sweet yellow pepper, julienned
  • 2 plum tomatoes, seeded and sliced
  • 1/3 cup packed fresh basil, chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  1. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread crust with pesto. Top with the spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano.
  2. Bake at 450° for 10-15 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Pesto Vegetable Pizza in Light & Tasty August/September 2004, p40

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Reviews forPesto Vegetable Pizza

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MY REVIEW
Mrs_T User ID: 941931 232609
Reviewed Sep. 10, 2015

"Absolutely delicious! I made a homemade gluten free pizza crust and baked it for 10 or 12 minutes before adding the toppings. I didn't have any fresh tomatoes, so drained a can of Italian diced tomatoes. I used regular mushrooms instead of portobello. It was terrific even with my substitutions. My hubby wants to make this a regular on our menus!"

MY REVIEW
Heisrisen User ID: 3897193 64736
Reviewed Aug. 29, 2011

"Sooooo good! I did make a couple of what I think are minor changes: used a homemade crust, 1/4 lb. ordinary white mushrooms instead of portobello, red pepper instead of yellow, and as much baby spinach as looked good to me (bit more than packed 3/4 cup). Also, couldn't find fresh basil, so used some sort of bottled fresh chopped basil instead (kinda goopy looking and hard to spread). Personally, I don't think those were major changes, and so that said I rate this one of the best pizzas I've ever tasted! Would also like to try adding sliced zucchini, marinated artichoke hearts, olives............the options are endless!"

MY REVIEW
swinny User ID: 1858482 145429
Reviewed Sep. 12, 2009

"Delicious!"

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