Veggie Pizza With Arugula Pesto Recipe 475 Food

PESTO VEGETABLE PIZZA

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.

VEGGIE PIZZA WITH ARUGULA PESTO RECIPE - (4.7/5)

Steps:

• Preheat the oven to 400°F. Lightly coat a baking sheet with cooking spray. Dust a flat surface with flour and then roll out the pizza dough. Transfer dough to baking sheet and bake 5 minutes. Meanwhile, combine the arugula, the 1/2 cup of basil, 2 garlic cloves and the lemon juice in a food processor. Drizzle in the 1/4 cup of oil and the water; pulse until a thin paste forms. Add the Parmesan, 1/4 teaspoon of the salt and 1/4 tea-spoon of the black pepper; pulse. Heat the remaining olive oil in a large skillet over medium-high heat. Chop the remaining garlic and add it to the skillet with the chard, mushrooms and 1/4 teaspoon each salt and black pepper; sauté 3 to 4 minutes until tender. Spread 1/4 cup of pesto on the crust. Top with the vegetable mixture and tomatoes. Season the ricotta with salt and black pepper and add in dollops to the pizza. Bake until crust browns and cheese melts, 20 to 25 minutes. Slice the remaining basil and top pizza with it.

ROASTED VEGGIE PIZZA WITH PESTO SAUCE

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.