Pesto Veggie Pizza is truly addicting. I think this is my absolute favorite pizza. I love the pesto sauce topped with delicious vegetables. You can change up the toppings to what you like.
If you don’t have time to make pizza dough the local grocery usually has some in the freezer section. I remove the dough from the freezer in the morning and let it rest on the counter all day. Another option is to go to your local pizza shop and see if they will sell you only the dough. Most places will for about $2.00.
If you have time to make homemade pizza dough try Ree Drummond’s Pizza Dough.
Oven
Recipe serves: 4
Serving size: 1/4 of the pizza
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
corn meal
-
olive oil
Grocery
-
1 green pepper
-
1 zucchini
-
1 bulb garlic
-
1 onion
-
1 jar pesto 6 oz
-
1 bag shredded mozzarella cheese
-
1 parmesan romano cheese
-
1 ready to bake pizza dough
Let's prep!
ready to bake pizza dough |
corn meal about ⅛ cup |
½ cup pesto |
1 teaspoon olive oil |
salt – about ½ teaspoon give or take |
pepper about ¼ teaspoon give or take |
3 garlic cloves pealed |
1 green pepper, chopped ½ inch |
1 zucchini, sliced ¼ inch |
onion, chopped ½ inch |
2 tablespoons parmesan cheese |
1 cup mozzarella cheese, more if needed |
- Gather all your ingredients and measuring tools
- Dice green peppers and place into a prep bowl
- Dice onion and add to the peppers
- Smash 3 cloves of garlic and add to the green peppers and onions
- Dice zucchini and leave on the cutting board.
Let's cook!
- Set your dough on the counter to rest
- Complete the prep from the prep tab above.
- Heat a sauté pan on medium with 1 teaspoon of olive oil
- Sauté peppers, onions, garlic, 1/4 teaspoon salt, and 1/4 teaspoon of pepper until onions are crisp tender. This will take about 4-5 minutes. Add the zucchini for 2 – 4 minutes.
- Remove garlic and throw away or you can chop and add to the pizza. Let mixture cool.
- Preheat oven to dough instructions
- Spread 1/2 tablespoon of cornmeal to the bottom of the pizza pan
- Sprinkle a little flour on the counter and shape dough using your fingers. I start from the center and keeping working to the edges while spinning the dough.
- Once dough is shaped add it to your pizza pan or paddle then dress the dough evenly with:
- 1/2 cup of pesto
- 1 cup mozzarella cheese
- vegetables
- 2 tablespoons parmesan cheese
- Bake as directed. Lift the bottom of the pizza to check to see if it is cooked. The bottom should be brown and crisp.
- Let the pizza rest for 5 minutes then slice and enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 1
Side Options
Soup is a great option as well!
You can make any soup vegetarian by using vegetarian broth and omitting the meat. I like to add more vegetables or grains. I like to add potatoes to the Italian sausage kale soup. You can omit the beef from the barley soup. Southwest chicken soup is great with bulgur and garbanzo beans instead of chicken.
