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Pesto Vegetable Pizza

Published on December 19th, 2008 by Alix

Pesto Vegetable Pizza Cook Time: 30-40 mins

Ingredients:

  • 2 Tbsp Pesto
  • 1 – 1 1/2 cups Shredded Cheese (Any Kind)
  • I Small Onion, Chopped
  • 1 Jar Roasted Red Peppers
  • 1 Package Mushrooms, Sliced
  • 1/2 Cup Fresh basil
  • 1 Cup  Spinach
  • 1 Medium Tomato, Sliced
  • 1 Head of Broccoli, Chopped into Small Crowns
  • Half Container Feta Cheese (Tomato Basil)
  • 1 Boneless Chicken Breast (for meat eaters)

Directions:

  1. Preheat oven to 450 F
  2. Roll out dough or use packaged crust. If rolling out, flour the surface to prevent sticking.
  3. Spread pesto on crust like any pizza sauce.
  4. Cover pesto with shredded cheese to liking.
  5. Saute onion, red peppers, portobello mushrooms, basil, and spinach in olive oil.
  6. Spread sauted mixture onto pizza evenly.
  7. Parboil broccoli crowns (par boil is to boil for a few minutes until bright green). Remove from water and spread on pizza.
  8. Place tomato slices on pizza.
  9. Sprinkle Feta cheese over top.
  10. You can add sauted chicken to half or another pie for meat eaters.
  11. Bake on pizza stone or baking sheet for 12-15 minutes.

5 Comments on “Pesto Vegetable Pizza”

  1. Mom

    December 23rd, 2008

    Merry Christmas Sweetheart…great job on your site…you should keep it alive..I love you, Me

  2. Wonk

    December 26th, 2008

    This is a great recipe. Leftovers are surperb

  3. Brenda

    January 4th, 2009

    Congratulations on your site :) I will look forward to checking back to see what you have added. From one vegetarian to another.

  4. free style bmx

    June 9th, 2010

    Really love all the posts you offer! I am so looking forward to seeing more like them..

  5. Owen Oertel

    November 13th, 2010

    Thank you , I love to read about other vegetarians and vegans as it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but I’m sure another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!

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