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
VEGETARIAN PIZZA WITH PESTO AND DELICATA SQUASH
I have also used butternut squash in the past for this pizza. It looks really pretty with the green pesto and the orange squash, and my whole family loves it.
Provided by Syd
Categories Main Dish Recipes Pizza Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine delicata squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking sheet and season with salt and pepper.
- Bake in the preheated oven until delicata squash has softened, about 10 minutes. Cut into pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.
- Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese.
- Bake in the hot oven until pizza crust is crispy, about 10 minutes. Sprinkle with pecan nuts.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 41.5 g, Cholesterol 57.6 mg, Fat 32.1 g, Fiber 1.6 g, Protein 29.7 g, SaturatedFat 11.5 g, Sodium 1173.3 mg, Sugar 5 g
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
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
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
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.
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