Veggie Garden Pesto Pizza Recipes

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.

GARDEN VEGGIE PESTO PIZZA

Steps:

• Preheat your oven to 400 F degrees.
• Remove the skin and chop your squash into cubes.
• Lay evenly on a baking sheet and bake for 45 minutes.
• After baking, blend the squash in a blender or food processor with the rest of the pizza sauce ingredients.*
• When your blender is free, make the kale pesto. (https://spartanlifeblog.com/recipes/healthy-kale-pesto/)
• Mix the dry ingredients together in a large bowl.
• Add the almond milk and applesauce and mix until a dough starts to form.
• Knead everything together with your hands for a few minutes, then form it into a ball (If the dough seems a bit dry, add 2 teaspoons of water one at a time until the dough comes together).
• Cover the bowl with a towel and let the dough rest for 10 minutes.
• After 10 minutes, roll the dough out on a baking sheet covered in parchment paper for one large pizza, or you can divide it in half to make two small pizzas.
• Poke the dough with a fork and then bake for 8 minutes (your oven should still be at 400 F).
• Once 8 minutes is up, remove from the oven and add your toppings.
• First spread the butternut squash sauce evenly on top.
• Next add a few large dollops of kale pesto and spread evenly.
• Then add all of your veggies.
• Optionally, add a sprinkling of vegan Parmesan cheese on top.
• Put the pizza(s) back in the oven and bake for 22 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.

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.

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.

EASY PESTO PIZZA

Steps:

• Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.