Shelly's Recipe

PESTO VEGGIE PIZZA

Category: Pizza

1 (12 inch) pizza crust
Olive oil to mist the crust
1/4 - 1/2 cup pesto sauce
1 tbsp olive oil
1 small red onion, thinly sliced
10 mushrooms, thinly sliced
Salt, pepper to taste
1/2 tsp dried oregano
1/4 to 1/2 pkg pre-washed baby spinach leaves
10-12 fresh basil leaves
6 oz marinated roasted red peppers, drained and cut into 1/4 inch strips
1 cup Mozzarella Cheese, shredded
1 cup Italian Cheese
5.3 oz Goat Cheese, sliced in 1/4 inch slices
Sprinkle of dried oregano, as desired

Preheat oven to 450. Line a vented pizza pan with parchment baking paper that has been trimmed to edges will not hang over the pan or touch the oven wall, place crust on the pan. Mist the crust and the rim with olive oil set aside.

In a medium non-stick skillet heat the olive oil on medium-high heat saute the onions and mushrooms, season with salt, pepper and oregano. Set aside.

Spread pesto sauce over the crust, layer spinach leaves over the pesto, top with torn basil leaves and strips of roasted red peppers, ending with the onion mushroom mixture.

Top with Mozzarella and Italian Cheeses, ending with Goat Cheese slices, and sprinkle of dried oregano.

Reduce oven temperature to 425. Keeping pizza on the pan bake for 10 minutes or until the cheese is melted. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.