Pesto Veggie Pizza

For my crust recipes, see this post.

Dan and I were blessed with a grocery sack filled with basil near the end of the summer. I made and froze lots of pesto from that bag of basil. This is the first recipe I’ve made from my homemade pesto.

Pesto Veggie Pizza

  • 1 pizza crust (thick or thin)
  • 8 oz. fresh mozzarella cheese
  • 1 medium red onion
  • 1-2 green bell pepper
  • A bunch of small tomatoes, halved (grape, cherry, any small type)

Toss mozzarella in the freezer 45 minutes prior to slicing. It will be easier to slice if partial frozen.

Thinly slice cheese, onion, and green pepper. Cut tomatoes in half.

Spread a small amount of olive oil over crust then spread with pesto. I find the olive oil helps the sauce to spread easily and allows you to use less sauce which I think is key to a perfect pizza.

Top with mozzerella cheese. Don’t worry aout covering then entire pizza; it will spread as it melts.

Finish off with veggies.

Bake at 425 (thin crust) or 375 (thick crust, pre-baked for 8 minutes) for 15-20 minutes or until crust is golden brown.

We really love our veggies, so we put quite a few on our pizzas. Adjust the proportions to your liking.

2 thoughts on “Pesto Veggie Pizza

  1. MOM says:

    So pretty! I didn’t know you had a pizza stone! Do you like it? Is it better than metal pizza pans? I have a rectangle one – maybe I should give it a whirl!

    • I’m still learning how to use it best, but I do think it helps the underside of the crust to cook more evenly because you heat the stone in the oven first before sliding the pizza on it. Other than the crust, I can’t tell a difference yet.

Leave a Reply

Your email address will not be published. Required fields are marked *