Best Vegetarian Pizza With Wild Mushrooms And Pesto 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

VEGETARIAN PIZZA WITH WILD MUSHROOMS AND PESTO

Vegetarian Pizza with Wild Mushrooms and Pesto image

Try Wolfgang Puck's veggie-packed pizza for a flavorful meat-free meal.

Provided by Martha Stewart

Categories Dinner Recipes

Yield Makes two 8-inch pizzas

Number Of Ingredients 19

Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing
1/4 small red onion, chopped
1/2 Chinese eggplant, coarsely chopped
1/4 red bell pepper, coarsely chopped
1/4 yellow bell pepper, coarsely chopped
1/2 cup zucchini, coarsely chopped
1/2 cup canned artichoke hearts, coarsely chopped
1/2 cup wild mushrooms, sliced
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
1/2 recipe Wolfgang Puck's Pizza Dough
Semolina flour, for peel
Homemade Pesto
2 cups shredded mozzarella
1 cup shredded fontina cheese
1 large plum tomato, sliced
1/4 cup goat cheese
4 oil-packed sun-dried tomatoes, drained
4 fresh basil leaves

Steps:

Place a pizza stone on the bottom rack of an oven, and preheat to 500 degrees.
Heat oil in a large sauté pan over medium heat. Add onion and eggplant. Sauté until onions soften slightly, about 1 minute. Add peppers, zucchini, and artichoke hearts. Cook, stirring, until vegetables soften, about 5 minutes. Add mushrooms; season generously with salt and pepper. Remove from heat, and transfer to a plate to cool.
Lightly dust work surface with flour. Working with one ball of dough at a time, dip the ball into flour, and shake off the excess. Start to stretch and pull the dough out with your fingertips. Press down on the center, spreading the dough into an 8-inch circle with the outer border a little thicker than the inner circle, forming a crust. You may want to use a rolling pin. Be careful not to tear the dough. Transfer to a pizza peel, sprinkled lightly with semolina.
Spread the pesto sauce evenly over the surface of the dough. Generously sprinkle with mozzarella and fontina. Scatter the sautéed vegetables over the cheese, and top with the tomato slices. Finish topping the pizza with the goat cheese and sun-dried tomatoes.
Using a lightly floured pizza peel, carefully slide the pizza onto the hot pizza stone. Bake until the pizza crust is browned, 10 to 12 minutes. Transfer to a flat surface. Sprinkle with basil leaves. Using a pizza wheel or a large sharp knife, slice and serve.