#TBT to the fabulous day when Grace and I made a vegetable pesto “gourmet” pizza. We were shopping at Trader Joe’s for ingredients and looking at the pizza dough options; I guess you can say we both wanted to appear healthy on the outside, so we picked up the whole wheat dough and were well on our way when we had one of those moments. We stopped walking, looked at each other, and started cracking up as we went back to swap the whole wheat dough for garlic herb – what we had both really wanted. The garlic herb dough was easily one of the best decisions we could have made, as it matched well with the pesto base we chose and was unbelievably delicious.
This Vegetable Pesto Pizza is a fun cooking adventure and not too difficult to make! First, chop up tomatoes, red bell peppers, and onions (broccoli, zucchini, mushrooms, and / or arugula would work well too). Sautee the onions and spinach lightly in olive oil so that the onions are browned and the spinach cooked.
Next, spray a baking pan with non-stick spray and start rolling out your dough on another flat surface. Make sure to use enough flour to avoid sticking. This part might take a while, but roll out the dough enough so that it conforms to the shape of the pan and is as thick or thin as you would prefer.
After your oven is heated, put the dough in for about half the recommended baking time. Take it out and then spread the pesto sauce evenly and generously across the entire crust. Layer the vegetables and mozzarella cheese (can also use ricotta, goat, feta) as you’d like and place back in the oven to finish baking.* Voila, you’ve got a killer pizza!
*You can also spread the sauce and layer the cheese / vegetables on the dough before putting in the oven to bake.