Veggie Pizza With Arugula Pesto Recipe 475

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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

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

VEGGIE PIZZA WITH ARUGULA PESTO RECIPE - (4.7/5)



Veggie Pizza with Arugula Pesto Recipe - (4.7/5) image

Provided by á-61574

Number Of Ingredients 16

Nonstick cooking spray
Flour for dusting
1 pound frozen whole-wheat pizza dough, thawed, at room temperature
1 1/2 cups baby arugula leaves, loosely packed
1/2 cup fresh basil, loosely packed, plus 4 leaves
4 cloves garlic
1 tablespoon lemon juice
1/4 cup plus 1 tablespoon olive oil
2 tablespoons water
2 tablespoons grated Parmesan
1/2 teaspoon salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
2 cups rainbow chard, loosely packed, sliced into thin strips
1 1/2 cups cremini mushrooms, sliced thinly
1 1/2 cups cherry tomatoes, halved
1 cup part-skim ricotta

Steps:

  • Preheat the oven to 400°F. Lightly coat a baking sheet with cooking spray. Dust a flat surface with flour and then roll out the pizza dough. Transfer dough to baking sheet and bake 5 minutes. Meanwhile, combine the arugula, the 1/2 cup of basil, 2 garlic cloves and the lemon juice in a food processor. Drizzle in the 1/4 cup of oil and the water; pulse until a thin paste forms. Add the Parmesan, 1/4 teaspoon of the salt and 1/4 tea-spoon of the black pepper; pulse. Heat the remaining olive oil in a large skillet over medium-high heat. Chop the remaining garlic and add it to the skillet with the chard, mushrooms and 1/4 teaspoon each salt and black pepper; sauté 3 to 4 minutes until tender. Spread 1/4 cup of pesto on the crust. Top with the vegetable mixture and tomatoes. Season the ricotta with salt and black pepper and add in dollops to the pizza. Bake until crust browns and cheese melts, 20 to 25 minutes. Slice the remaining basil and top pizza with it.

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