Vegetable Pesto Pizza For One Recipes

VEGETABLE PESTO PIZZA FOR ONE

Steps:

• Put the flour, yeast and salt in a food processor with a dough blade. Turn the machine on and pulse a few times.
• Pour in the water and process until the mixture forms a slightly sticky ball about 45 seconds. (See Notes)
• Rub a little olive oil on your hands and shape the dough into a ball. Place the ball of dough into a large greased bowl. Cover the bowl and let the dough rise, 1 to 1 1/2 hours.
• Divide the dough into three even pieces. Shape each piece of dough into a ball and lightly coat with olive oil.
• To freeze pizza dough, place the pizza dough balls into 3 separate freezer bags and seal. These will keep in the freezer for up to 3 months. When you're ready to use them, place one of the balls of dough in the refrigerator to thaw. Thaw overnight. To make the pizza, roll out the dough and bake as usual.
• Combine the spinach, pine nuts, garlic and lemon juice in a food processor. Lightly pulse.
• With the machine running, gradually add the olive oil blending until the mixture is creamy. Add the parmesan and pulse. Season with salt to taste.
• Either use the slicing disc if slicing the vegetables in the food processor or thinly slice the vegetables with a knife.
• Heat oven to 450 degrees F.
• Place 1 ball of dough on a heavily floured surface. Using your fingers or the heel of your hand, stretch the dough into a circle of about 1/4-inch thickness.
• Top with pesto.
• Add the shredded cheese.
• Scatter the vegetables over the cheese.
• Bake for 10 minutes or until cheese is melted and crust is lightly browned.

PESTO VEGGIE PIZZA

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.

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.

CONTEST-WINNING PESTO VEGGIE PIZZA

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.

WHITE PIZZA WITH SHAVED VEGETABLES AND PESTO

Steps:

• Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
• Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
• Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
• Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes.
• Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.

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.