Best Pesto Vegetable Pizza Recipes

PESTO VEGGIE PIZZA

Pesto Veggie Pizza image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 slices.

Number Of Ingredients 13

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 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

Steps:

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.

Nutrition Facts : Calories 220 calories, Fat 8g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 570mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

CONTEST-WINNING PESTO VEGGIE PIZZA

Contest-Winning Pesto Veggie Pizza image

When I was thinking about what my family likes to eat and what I like to cook, the answer was pizza! -Dana Dirks, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/3 cup grated Parmesan cheese
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon dried basil
1/2 teaspoon salt
3/4 cup all-purpose flour
1 to 1-1/2 cups whole wheat flour
3-1/2 cups fresh baby spinach
1/4 cup prepared pesto
1-3/4 cups coarsely chopped fresh broccoli
3/4 cup chopped green pepper
2 green onions, chopped
4 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese

Steps:

In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° until lightly browned, 8-10 minutes., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil until wilted, 3-5 minutes. Drain and place in a food processor. Add pesto; cover and process until blended., Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake until cheese is melted, 10-12 minutes.

Nutrition Facts : Calories 364 calories, Fat 17g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 543mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

PESTO VEGETABLE PIZZA

Pesto Vegetable Pizza image

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.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

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 shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh or dried oregano

Steps:

Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano. , Bake until pizza is heated through and cheese is melted, 10-15 minutes.

Nutrition Facts : Calories 310 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 707mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

ROASTED VEGGIE PIZZA WITH PESTO SAUCE

Roasted Veggie Pizza With Pesto Sauce image

Make and share this Roasted Veggie Pizza With Pesto Sauce recipe from Food.com.

Provided by Claudia Dawn

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

8 -10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup green pepper, sliced
1/2 cup sweet red pepper, sliced
1/2 cup zucchini, sliced in 1/4 inch rounds
1/4-1/2 cup black olives, sliced
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon thyme
your favorite pizza dough
1/2 cup fresh basil, coarsely chopped
4 garlic cloves, minced
1/4 cup parmesan cheese, grated
1/4 cup olive oil
1 large tomatoes, thinly sliced
2 cups mozzarella cheese, shredded

Steps:

Preheat oven to 400°F.
Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
Cover and bake at 400°F for 20 minutes.
Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.
Spread with sauce; top with the tomato slices.
Sprinkle with mozzarella cheese.
Top with roasted vegetables.
Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.