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.
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.
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.