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Pesto Vegetable Pizza

 Pesto Vegetable Pizza
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.
6 ServingsPrep: 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.
Nutritional Facts: One serving (1 slice) equals 298 calories, 14 g fat (4 g saturated fat), 15 mg cholesterol, 656 mg sodium, 30 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch,

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Pesto Vegetable Pizza (continued)

Nutritional Facts: 1 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.