Pesto Vegetable Pizza 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

Pesto Veggie Pizza image

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

Ingredients

2 cups sliced fresh mushrooms
1 cup fresh broccoli florets, chopped
3/4 cup thinly sliced zucchini
1/2 cup julienned sweet yellow pepper
1/2 cup julienned sweet red pepper
1 small red onion, thinly sliced and separated into rings
1 tablespoon prepared pesto
1 prebaked 12-inch thin whole wheat pizza crust
1/3 cup pizza sauce
2 tablespoons grated Romano or Parmesan cheese
1/4 cup sliced ripe olives
1/2 cup crumbled reduced-fat feta cheese
1/2 cup shredded part-skim mozzarella cheese

CONTEST-WINNING PESTO VEGGIE PIZZA

When I was thinking about what my family likes to eat and what I like to cook, the answer was pizza! -Dana Dirks, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Contest-Winning Pesto Veggie Pizza image

Steps:

In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° until lightly browned, 8-10 minutes., Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil until wilted, 3-5 minutes. Drain and place in a food processor. Add pesto; cover and process until blended., Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake until cheese is melted, 10-12 minutes.

Nutrition Facts : Calories 364 calories, Fat 17g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 543mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/3 cup grated Parmesan cheese
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon dried basil
1/2 teaspoon salt
3/4 cup all-purpose flour
1 to 1-1/2 cups whole wheat flour
3-1/2 cups fresh baby spinach
1/4 cup prepared pesto
1-3/4 cups coarsely chopped fresh broccoli
3/4 cup chopped green pepper
2 green onions, chopped
4 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese