Pesto Veggie Pizza Recipe

5 4 4
Pesto Veggie Pizza Recipe
Pesto Veggie Pizza Recipe photo by Taste of Home
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Pesto Veggie Pizza Recipe

Read Reviews
5 4 4
Publisher Photo
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
Recommended: Top 10 Pizza Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 thin Italian whole wheat bread shell crust (10 ounces)
  • 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.
Originally published as Pesto Veggie Pizza in Country Woman February/March 2009, p25

Nutritional Facts

1 slice: 220 calories, 8g fat (4g saturated fat), 12mg cholesterol, 570mg sodium, 29g carbohydrate (4g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

  • 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 thin Italian whole wheat bread shell crust (10 ounces)
  • 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
  1. 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.
  2. 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.
  3. Bake at 450° for 8-12 minutes or until crust is lightly browned and mozzarella is melted. Yield: 6 slices.
Originally published as Pesto Veggie Pizza in Country Woman February/March 2009, p25

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Reviews forPesto Veggie Pizza

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angieact1 User ID: 1990802 111530
Reviewed Aug. 2, 2014

"Nice for a change of pace, and to enjoy a ton of veggies!"

MY REVIEW
Rellierae User ID: 1272249 166587
Reviewed Jul. 27, 2014

"This was great. I made my own thin whole wheat pizza and ended up making 2, two days apart. I used spinach, uncooked and chopped, on the second one. That was good too, maybe better than the broccoli. It is a great way to get your veggies."

MY REVIEW
bereitbach User ID: 4958434 121030
Reviewed Apr. 1, 2013

"I left out the mushrooms because my husband doesn't care for them and the olives because I didn't have any on hand. It was still loaded with vegetables. I used my own pizza dough made in my bread maker. I loved it. My family said they didn't mind it, but didn't care for it as much as I did. But then, I'm the vegetarian in our household."

MY REVIEW
sweetdreams1783 User ID: 4478922 113435
Reviewed Feb. 26, 2010

"easy and amazing flavor"

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