Pesto Veggie Pizza
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
A thoughtful granddaughter gave me the recipe for this wonderful pizza. It’s delicious down to its whole wheat crust. One bit and I’m in veggie heaven!
Agnes Ward Stratford, Ontario
Pesto Veggie Pizza Recipe
Pesto Veggie Pizza
2 cups sliced fresh mushrooms
1 cup fresh broccoli florets, chopped
¾ cup thinly sliced zucchini
½ cup julienned sweet yellow pepper
½ cup julienned sweet red pepper
1 small red onion, thinly sliced and separated into rings
1 Tbsp. prepared pesto
1 prebaked 12 inch thin whole wheat pizza crust
1/3 cup pizza sauce
2 Tbsp. grated Romano or Parmesan cheese
¼ cup sliced ripe olives
½ cup crumbled reduced-fat fete cheese
½ cup shredded part-skim mozzarella cheese
In a large nonstick skillet coated with cooking spray, sauté the mushrooms, broccoli, zucchini, peppers and onion until tender. Remove from heat; stir in pesto.
Place crust on a 12 inch pizza pan; spread with pizza sauce. Sprinkle with Romano cheese; top with vegetable mixture and olives. Sprinkle with feta and mozzarella.
Bake at 450 F. for 8-12 minutes or until crust is lightly browned and mozzarella is melted. 6 slices
(Recipe for Pesto Veggie Pizza was on www.tasteofhome.com, 2014)
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