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Pesto Vegetable Pizza Recipe

Pesto Vegetable Pizza Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 10 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Pesto Vegetable Pizza

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MY REVIEW
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
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
Reviewed Sep. 12, 2009

"Delicious!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.