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Veggie Pesto Pizza Recipe
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While we are all focused on those New Year Intentions, there ARE still weekends…often, our weekends involve pizza. If you want a tasty, and relatively healthy, pizza option, try this Veggie Pesto Pizza recipe. I usually purchase a pre-made whole wheat crust and I want to try making it with a cauliflower crust for an even lighter option. This recipe gives instructions for grilling, but I bake in the oven on 425° for 10-15 minutes. Pair with the Arugula Salad featured in this post and you have a tasty meal.
Veggie Pesto Pizza
2 cloves garlic, minced
1 tablespoons olive oil
1 small yellow squash, thinly sliced
½ cup sliced red onion
Super Simple Pizza Dough (recipe below)
¼ cup prepared pesto sauce
2 Roma tomatoes, thinly sliced
1 14oz can quartered artichoke hearts, drained
1/3 cup shredded parmesan cheese
thinly sliced fresh basil
In large skillet, cook garlic in olive oil over medium high heat for 1 minute. Add squash and onion, cook until tender, about 5 to 8 minutes. Prepare pizza crush dough. Shape into rough 12 inch circle and place on floured pizza pan. Slide crust onto oiled grid over medium high heat, grill until lightly browned on bottom, about 3 to 4 minutes. Turn crust over onto wooden board. Spread pesto sauce evenly over crust. Top with squash mixture. Arrange tomatoes and squash mixture over top. Slide onto grill, cover and grill until crust is lightly browned on bottom, about 3 to 4 minutes. Sprinkle parmesan and basil over top.
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Super Simple Dough
1 cup all purpose flour
1 cup whole wheat flour
1 envelope (2.25 teaspoons) fast rising dry yeast
½ teaspoon salt
2/3 cup warm water (115° to 125° Farenheit)
1 tablespoons olive oil
1 tablespoon honey or sugar
Place flours, yeast and salt in work bowl of food processor fitted with steel knife blade. In 1 cup glass measure and stir together warm water, olive oil and honey. With machine running, pour liquid mixture through feed tube in slow steady stream, process until dough forms a ball and cleans sides of bowl, process for 30 seconds. Let dough rest in processor bowl for 10 minutes while preparing toppings. Shape dough as directed above. Makes one 12 inch pizza crust.
Source: Everybody Cooks, Dierbergs
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I really enjoy the burst of flavor the pesto adds to this recipe. You can also add other veggies or toppings this recipe. I always top with red pepper and grated parmesan.
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Serve and enjoy!
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Bisous,
Rebecca
