Vegetarian Pizza With Pesto And Delicata Squash Recipes

VEGETARIAN PIZZA WITH PESTO AND DELICATA SQUASH

Vegetarian Pizza with Pesto and Delicata Squash image

I have also used butternut squash in the past for this pizza. It looks really pretty with the green pesto and the orange squash, and my whole family loves it.

Provided by Syd

Categories Main Dish Recipes Pizza Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 delicata squash - halved lengthwise, seeded, and cut into 1/4-inch slices
4 tablespoons olive oil, divided
coarse salt and freshly ground black pepper to taste
1 tablespoon flour, or as needed for dusting
1 (16 ounce) package pizza dough
1 tablespoon cornstarch, for dusting
4 tablespoons basil pesto sauce
16 ounces shredded mozzarella cheese, or as needed
½ cup freshly grated Parmesan cheese, or to taste
2 tablespoons chopped pecans, or more to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine delicata squash and 2 tablespoons olive oil in a bowl and mix well. Spread out on a baking sheet and season with salt and pepper.
Bake in the preheated oven until delicata squash has softened, about 10 minutes. Cut into pieces.
Increase oven temperature to 450 degrees F (230 degrees C).
Divide pizza dough into 2 equal pieces. Dust a work surface with flour and roll dough out into 2 pizza rounds.
Dust 2 baking sheets with cornstarch and transfer pizza rounds onto baking sheets. Brush each pizza first with 1 tablespoon olive oil, followed by 2 tablespoons pesto. Sprinkle mozzarella cheese and Parmesan cheese on top. Sprinkle squash pieces on top of cheese.
Bake in the hot oven until pizza crust is crispy, about 10 minutes. Sprinkle with pecan nuts.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 41.5 g, Cholesterol 57.6 mg, Fat 32.1 g, Fiber 1.6 g, Protein 29.7 g, SaturatedFat 11.5 g, Sodium 1173.3 mg, Sugar 5 g

PESTO VEGETABLE PIZZA

Pesto Vegetable Pizza image

My family loves pizza, but we rarely have it delivered since I created this fresh and flavorful version. Always a winner in my house, it is a fast and delicious meal that even my young son looks forward to. --Kate Selner of Lino Lakes, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 prebaked 12-inch thin pizza crust
2 garlic cloves, halved
1/2 cup pesto sauce
3/4 cup packed fresh spinach, chopped
2 large portobello mushrooms, thinly sliced
1 medium sweet yellow pepper, julienned
2 plum tomatoes, seeded and sliced
1/3 cup packed fresh basil, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh or dried oregano

Steps:

Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano. , Bake until pizza is heated through and cheese is melted, 10-15 minutes.

Nutrition Facts : Calories 310 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 707mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

PESTO VEGGIE PIZZA

Pesto Veggie Pizza image

A thoughtful granddaughter gave me the recipe for this wonderful pizza. It's delicious down to its whole wheat crust. One bite and I'm in veggie heaven! -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 slices.

Number Of Ingredients 13

Ingredients

2 cups sliced fresh mushrooms
1 cup fresh broccoli florets, chopped
3/4 cup thinly sliced zucchini
1/2 cup julienned sweet yellow pepper
1/2 cup julienned sweet red pepper
1 small red onion, thinly sliced and separated into rings
1 tablespoon prepared pesto
1 prebaked 12-inch thin whole wheat pizza crust
1/3 cup pizza sauce
2 tablespoons grated Romano or Parmesan cheese
1/4 cup sliced ripe olives
1/2 cup crumbled reduced-fat feta cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

In a large nonstick skillet coated with cooking spray, saute the mushrooms, broccoli, zucchini, peppers and onion until tender. Remove from the heat; stir in pesto., Place crust on a 12-in. pizza pan; spread with pizza sauce. Sprinkle with Romano cheese; top with vegetable mixture and olives. Sprinkle with feta and mozzarella., Bake at 450° for 8-12 minutes or until crust is lightly browned and mozzarella is melted.

Nutrition Facts : Calories 220 calories, Fat 8g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 570mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

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