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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.


  • 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


  • 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.

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Pesto Veggie Pizza (continued)

Nutritional 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.