Pesto Veggie Pizza

Name: Pesto Veggie Pizza
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters fresh broccoli florets, chopped; 118 milliliters crumbled reduced-fat feta cheese; 473 milliliters sliced fresh mushrooms; 59 milliliters sliced ripe olives; 2 Tbsps grated Romano or Parmesan cheese; 118 milliliters shredded part-skim mozzarella cheese; 1 Tbsp prepared pesto; 1 prebaked 12-inch thin whole wheat pizza crust; 79 milliliters pizza sauce; 1 small red onion, thinly sliced and separated into rings; 118 milliliters julienned sweet red pepper; 118 milliliters julienned sweet yellow pepper; 177 milliliters thinly sliced zucchini

Pesto Veggie Pizza

You can never have too many main course recipes, so give Pesto Veggie Pizzan This recipe is typical of Mediterranean cuisine. A mixture of onion, pepper, mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large nonstick skillet coated with cooking spray, saute the mushrooms, broccoli, zucchini, peppers and onion until tender.

Ingredients you will need

Cooking Spray

Mushrooms

Broccoli

Zucchini

Peppers

Onion

Equipment you will use

Frying Pan

Remove from the heat; stir in pesto.

Ingredients you will need

Pesto

Place crust on a 12-in. pizza pan; spread with pizza sauce.

Ingredients you will need

Pizza Sauce

Crust

Equipment you will use

Pizza Pan

Sprinkle with Romano cheese; top with vegetable mixture and olives.

Ingredients you will need

Romano Cheese

Vegetable

Olives

Sprinkle with feta and mozzarella.

Ingredients you will need

Mozzarella

Feta Cheese

Bake at 450° for 8-12 minutes or until crust is lightly browned and mozzarella is melted.

Ingredients you will need

Mozzarella

Crust

Equipment you will use

Oven

Equipment

Frying Pan

Pizza Pan

Oven

Ingredients

Servings:

237milliliters

fresh broccoli florets, chopped 118milliliters

crumbled reduced-fat feta cheese 473milliliters

sliced fresh mushrooms 59milliliters

sliced ripe olives 2Tbsps

grated Romano or Parmesan cheese 118milliliters

shredded part-skim mozzarella cheese 1Tbsp

prepared pesto 1

prebaked 12-inch thin whole wheat pizza crust 79milliliters

pizza sauce 1small

red onion, thinly sliced and separated into rings 118milliliters

julienned sweet red pepper 118milliliters

julienned sweet yellow pepper 177milliliters

thinly sliced zucchini

Recommended wine: Trebbiano, Verdicchio, Chianti

Italian works really well with Trebbiano, Verdicchio, and Chianti. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Citra Trebbiano d'Abruzzo. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.

Citra Trebbiano d'Abruzzo

Soft, floral and pleasantly dry with crisp, fresh citrus flavors. Delicate with a savory appeal, this wine is excellent on its own as an aperitif or ideal with fish, white meat, or slightly seasoned cheeses.