Description
This Veggie Garden Pesto Pizza is a delicious and colorful twist on traditional pizza, featuring a flavorful basil pesto base topped with an array of fresh garden vegetables and savory cheeses.
Ingredients
Scale
Pizza:
- 1 pound pizza dough (store-bought or homemade)
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
Toppings:
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup sliced zucchini
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced bell pepper
- 1/4 cup crumbled goat cheese or feta
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Prepare the dough: Roll out the pizza dough on a floured surface and transfer it to parchment paper.
- Layer the toppings: Spread pesto on the dough, add mozzarella, cherry tomatoes, zucchini, red onion, bell pepper, and goat cheese/feta. Drizzle with olive oil, season with oregano, salt, and pepper.
- Bake: Transfer the pizza to the preheated surface and bake for 12–15 minutes until golden and bubbly.
- Finish and serve: Top with fresh basil leaves, slice, and serve.
Notes
- Customize with your favorite garden veggies like mushrooms, spinach, or eggplant.
- For a crispier crust, bake directly on a pizza stone.
- To make it vegan, use dairy-free cheese and pesto.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
