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
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.
BASIL PESTO PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
- Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
- In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
- To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
WHITE PESTO PIZZA
This low fat high in taste white pizza is a great way to try a "different" kind of pizza. Try adding your favorite veggie to the topping.
Provided by TishT
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F.
- Mix parsley, basil, garlic, broth, oil and 1 Tbs parmesan until combined.
- Spread pizza dough with pesto.
- In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan.
- Spread cheese mixture evenly over pesto; arrange tomato slices over cheese.
- Bake 20-25 minutes, until crust is golden.
SAUSAGE & PESTO PIZZA
Make these cheesy sausage and pesto pizzas with just a handful of ingredients for an easy, takeaway-style dinner. If you prefer, make these veggie-friendly using our tip below
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Remove the pizza dough from the freezer 1-2 hrs before cooking to defrost. Heat the oven to 220C/200C fan/gas 7. Put a large baking sheet in the oven to heat.
- Tip the chopped tomatoes into a saucepan, simmer uncovered for 15 mins until reduced and saucy, then season to taste.
- Squeeze the sausagemeat out of the skins and into a bowl. Divide into 10 small balls. Pour the oil into a non-stick frying pan and fry the meatballs over a medium heat for 5 mins until golden brown.
- Roll the dough out into two oval-shaped pizzas about 20cm long. Top with a layer of the tomato sauce, then swirl in the pesto. Tear the mozzarella and scatter that over along with the sausage meatballs. Slide the pizzas onto the hot baking sheet and cook for 18-20 mins or until crisp and charred at the edges. Scatter over a few basil leaves to serve, if you like.
Nutrition Facts : Calories 544 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2.9 milligram of sodium
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
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