Best Vegetarian Pizza With Pesto And Delicata Squash Recipes

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

WHITE PIZZA WITH SHAVED VEGETABLES AND PESTO

White Pizza with Shaved Vegetables and Pesto image

This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are topped with watercress, basil, and pecorino curls for a satisfying slice that just happens to be vegetarian.

Provided by Katherine Sacks

Categories No Meat, No Problem Vegetarian Ricotta Pizza Dinner Zucchini Leek Asparagus Pea Mozzarella Basil

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 cup whole-milk ricotta
16 ounces prepared pizza dough, room temperature
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan
1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler
2 small leeks, whites and pale-green parts cut into half moons, very thinly sliced (about 1 cup)
4 ounces asparagus, trimmed, thinly shaved with a vegetable peeler
1/2 cup frozen sweet peas, thawed
1/2 teaspoon kosher salt
1/2 cup shredded low-moisture mozzarella
1/4 cup homemade or store-bought pesto
1 garlic clove, finely chopped
1/2 teaspoon finely grated lemon zest
1/2 cup watercress
1/4 cup torn basil
1.5 ounces Pecorino, shaved into curls with a vegetable peeler (about 1/2 cup)
1/3 cup unsalted, roasted pistachios, coarsely chopped

Steps:

Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes.
Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.