March 12, 2014

Pesto Veggie Pizza

I love pesto pizza but after eating the same pesto vegetable combination for years, I needed to mix it up a bit.  So I googled good pizza vegetables and decided on a combination of broccoli, bell pepper, zucchini, kale and onion...with a pesto base of course.

This pizza starts with my favorite spinach-basil pesto recipe.  A triple batch just barely fits in my food processor and I use One Step Ahead containers for freezing 2 ounce portions.  The containers are intended for baby food, but they're also perfect for pesto. 
Or a tomato-based sauce if you lean that way.  I'm firmly in the pesto camp while Chris strongly prefers a traditional tomato sauce on his pizza. 

Prepping all the veggies for this pizza is a pain but I look at it as future meal prep because you can't put a whole head of broccoli on a pizza.  Although you then have to find a use for 2/3 of a head of broccoli. 

I plan to make curried broccoli couscous with my leftover broccoli, sweet potato colcannon with the leftover kale and I'm still brainstorming what to do with the zucchini because I have two more from my CSA box.

Once the veggies are prepped, they just need a quick sauté (everything except the shredded zucchini) and they're ready for the pizza.

Chris makes fun of my unevenly cut pizzas, but I don't care because I have no desire to roll the dough into a perfect circle which would result in more evenly cut slices.  I secretly think he likes my wonky-sized slices because he always grabs the largest slice first :)

Pesto Veggie Pizza

Prep Time: 25 minutes
Cook Time: 25 minutes

Ingredients (makes one 12" pizza)
  • 1/2 tablespoon olive oil
  • 1 cup finely chopped broccoli
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 2 cups chopped lacinato kale
  • 2 oz pesto (I use spinach-basil pesto)
  • 1 cup shredded zucchini, squeezed dry
  • 1 cup shredded mozzarella cheese
  • 1/2 tablespoon Italian seasoning
  • Heat oven to 450 degrees with pizza stone in it for 30 minutes.
  • Roll out dough into a 12" circle, then dock the dough (prick all over with a fork) and bake on pizza stone for 5-7 minutes or until lightly browned.
  • Meanwhile, in a 10" skillet heat oil over medium heat. Sauté broccoli, green pepper and onion for 5 minutes. Add kale and sauté for another 2 minutes.
  • After removing the par-baked crust from the oven, spread pesto over the crust leaving a 1/2-inch border. Then top with sautéed vegetables, zucchini and cheese. Finally, sprinkle Italian seasoning evenly over the pizza.
  • Bake for another 10 minutes or so, until the cheese has melted and is starting to brown. Depending how salty your pesto is, you may want to add a sprinkle of salt just before serving the pizza.
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  1. This looks perfect! I'm getting ready to make a batch of pesto and putting it on pizza is probably my favorite way to use it : )

  2. I also prefer pesto on my pizza to tomato sauce. This looks like a great recipe!

  3. This looks so healthy. I freeze a ton of pesto every year and use it all winter. Not sure I could get my kids to eat this many veggies on a pizza though!