Garden Vegetable Pesto Breakfast Pizza Recipes

PIZZA WITH A SUNNY-SIDE-UP EGG AND HERB GARDEN PESTO

Steps:

• Place pizza stone or inverted baking sheet on rack in top third of oven.
• Heat oven to 450 degrees.
• Transfer stretched dough to parchment.
• Dot dough with pesto. Scatter with scallion and cheese blend.
• Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.

GARDEN VEGETABLE PESTO PIZZA

Steps:

• For crust:
• Dissolve yeast in 1/4 c. warm tap water. Add 1/2 tsp. sugar.
• Wait 5-10 minutes for mixture to foam.
• Add remaining 1/4 c. warm water and 1/2 c. milk.
• Combine dry ingredients.
• Add yeast mixture and oil to dry ingredients and mix with hands into a ball. Knead 5 minutes.
• Add flour if too sticky or small amounts of water if too dry.
• Let rise, covered with a towel, 1 hour or until doubled in size.
• Punch down dough to remove all air; divide in two equal parts and roll to fit two round pizza pans.
• Poke crusts multiple times with a fork to release air bubbles during baking.
• Par-bake at 400 degrees for 4-5 minutes.
• *Par-baked crust can be prepared in advance or used immediately.
• For sauce:
• Melt butter and garlic over medium heat in a small saucepan.
• Stir in flour, salt, and pepper.
• Add milk and Parmesan cheese; cook and stir over medium heat until thickened and bubbly.
• Remove from heat.
• Prepare pizza by spreading sauce evenly over both pizza crusts.
• Top each with 2 c. shredded mozzarella cheese.
• Layer with fresh vegetables (except basil) and drizzle each with 1 Tbsp. olive oil.
• Bake at 400 degrees 12-15 minutes; then broil on high 2 minutes.
• Remove from oven and top with fresh basil leaves and pesto.

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.

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.