Best 6 Pesto Vegetable Pizza Recipes
Pesto vegetable pizza is a delightful and colorful dish that combines the vibrant flavors of pesto with the goodness of fresh vegetables. It is a perfect meal for vegetarians and non-vegetarians alike, offering a delicious and satisfying experience. With its crispy crust, savory pesto sauce, and an array of colorful vegetables, this pizza is sure to tantalize your taste buds and leave you craving for more. In this article, we will guide you through the process of creating a mouthwatering pesto vegetable pizza, providing tips and tricks to ensure a perfect result every time.
Here are our top 6 tried and tested recipes!
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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 slices.
Number Of Ingredients 13
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
PESTO VEGETABLE PIZZA
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
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
PESTO PIZZA
A great alternative to your regular pizza.
Provided by SKWms
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
- Bake for 8 to 10 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.3 g, Cholesterol 35.6 mg, Fat 19.9 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 936.8 mg, Sugar 3.7 g
PIZZA CAPRESE
One of my favorite pizzas is so simple to make and comes together so quickly. Pizza caprese is simply heirloom tomatoes, fresh mozzarella and really good extra virgin olive oil. I could eat this every day! -Beth Berlin, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Drizzle 1 tablespoon olive oil over dough and sprinkle with sliced garlic. Bake until crust is lightly browned, 10-12 minutes. Top with tomato and fresh mozzarella; bake until cheese is melted, 5-7 minutes longer. Drizzle with remaining 1 tablespoon olive oil and top with basil. Serve immediately.
Nutrition Facts : Calories 208 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 196mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
ROASTED VEGGIE PIZZA WITH PESTO SAUCE
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
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.
WHITE PIZZA WITH SHAVED VEGETABLES AND PESTO
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
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.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your pizza.
- Don't be afraid to experiment. There are endless possibilities when it comes to pizza toppings, so get creative and have fun!
- Cook your pizza on a hot pizza stone or baking sheet. This will help to create a crispy crust.
- Watch your pizza closely while it's cooking. Pizza can burn quickly, so it's important to keep an eye on it.
- Let your pizza cool for a few minutes before slicing and serving. This will help to prevent the toppings from sliding off.
Conclusion:
Pesto vegetable pizza is a delicious and easy-to-make meal that's perfect for any occasion. With its crispy crust, flavorful pesto sauce, and fresh vegetables, this pizza is sure to please everyone. So next time you're looking for a quick and tasty meal, give pesto vegetable pizza a try!
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