↞ recipe box start page
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
view more member recipes
PESTO VEGGIE PIZZA
Category: Pizza
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pesto Mozzarella Balls And Veggie Skewer Appetizers
by sgre52160
1 cup mini fresh mozzarella balls 2 tablespoons pesto cherry tomatoes (heirlooms for color variety, if available) avocado, cut into cubes (other vegetables may be substituted) In a small bowl
by sgre52160
1 cup mini fresh mozzarella balls 2 tablespoons pesto cherry tomatoes (heirlooms for color variety, if available) avocado, cut into cubes (other vegetables may be substituted) In a small bowl
Cool Veggie Pizza
by charlene8819
1 (8 oz) can refrigerated crescent rolls 2 (8 oz) pkg cream cheese, softened 1 1/2 Tbsp mayonnaise 1 Tbsp dill weed salt and pepper to taste Toppings of choice: All finely chopped zucchini mush
by charlene8819
1 (8 oz) can refrigerated crescent rolls 2 (8 oz) pkg cream cheese, softened 1 1/2 Tbsp mayonnaise 1 Tbsp dill weed salt and pepper to taste Toppings of choice: All finely chopped zucchini mush
Refridgerated Veggie Pizza
by Mommymaddie07
1/2c. Miracle Whip 1 8oz Cream Cheese 1/2 packet of Hidden Valley Ranch Dip Mix 1 can croissants 1/2 c. chopped broccoli 1/2c. chopped cauliflower 1/2c. chopped carrots 1/2c. sharp che
by Mommymaddie07
1/2c. Miracle Whip 1 8oz Cream Cheese 1/2 packet of Hidden Valley Ranch Dip Mix 1 can croissants 1/2 c. chopped broccoli 1/2c. chopped cauliflower 1/2c. chopped carrots 1/2c. sharp che
Veggie Patch Pizza - Applebees
by sgre52160
1 (10-inch) flour tortilla Butter-flavor oil, as needed 1/2 cup sliced mushrooms Black pepper, to taste Granulated garlic, to taste Salt, to taste 4 oz Hot Spinach and Artichoke Dip 1/2 tsp I
by sgre52160
1 (10-inch) flour tortilla Butter-flavor oil, as needed 1/2 cup sliced mushrooms Black pepper, to taste Granulated garlic, to taste Salt, to taste 4 oz Hot Spinach and Artichoke Dip 1/2 tsp I
view more member recipes
related CDKitchen recipes
Grilled Shrimp and Cilantro Pesto Pizza
Pesto Cream Veggie Dip
Lobster Pizza with Roasted Garlic Pesto
Grilled Chicken, Sun-Dried Tomato, And Pesto Pizza
Pizza Pesto Verde
Parma Ham And Cheese Pizza
Tomato And Basil Flatbread Pizza
Heart-Shaped Mozzarella and Fontina Pizza
No-Bake Pesto Chicken Pizza
Crawfish Pizza With Chipotle Pesto Sauce
Recipe Quick Jump