I am obsessed withÂ goat cheese and pesto. Â I constantly catch myself scanning menus for one of the 2 ingredients and I’m always searching through recipes for a way to incorporate them into my meal. Â So when I came across this Pesto Vegetable Pizza recipe i was ecstatic! Â To my disappointment Greg was not as excited about the pizza as I was. Â He claimedÂ goat cheeseÂ was mehh and heÂ didn’t care for zucchiniÂ or squash. I cut the vegetables super thin and only put goat cheese on half the pizza per his request however, he didn’t seem to mind the goat cheese or vegetables as he reached for slice two and three while saying it tasted like something from a fancyÂ restaurant. Â Success!
Pesto Vegetable Pizza
Adapted byÂ Pioneer Woman
Pizza Crust Ingredients
- Â½ teaspoonsÂ Active Dry Yeast
- Â¾ cupsÂ Warm Water
- 2 cupsÂ All-purpose Flour
- Â½ teaspoonsÂ Kosher Salt
- 3 TablespoonsÂ Olive Oil
- 1 cup Fresh Basil Leaves
- 1/2 cup Spinach
- Â½ cupsÂ Grated Parmesan Cheese
- 2 clovesÂ Garlic
- Dash of Salt and Pepper
- â…“ cupsÂ Extra Virgin Olive Oil
- 1 Zucchini
- 1 Â Summer Squash
- Olive Oil For Brushing
- 1 Â Red Bell Pepper
- 1 tomato
- 12 ounces, weightÂ Fresh Mozzarella
- 4 ounces, weightÂ Goat Cheese
- Extra Basil Leaves, For Garnish
- Grated Or Shaved Parmesan Cheese, for Sprinkling
Sprinkle yeast over 3/4 cups hot water and let it stand for a few minutes.
Combine flour and salt in a mixer on low speed. Â Drizzle in olive oil until combined and then pour the yeast/water mixture in until the dough is nice and sticky.
Coat dough in olive oil and place in aÂ separateÂ bowl. Â Cover the bowl tightly with plastic wrap and set aside for Â 1 to 2 hours. Â Or make it a night or 2 before and put it in the fridge like I did.
Beautiful fresh pesto leaves from my new herb garden. Â Picture of the window sill herb garden to come soon!
Add basil leaves, 1/2 cup Parmesan, spinach, salt and pepper to a food processor. Blend, then drizzle in olive oil. Continue blending until everything is mixed together.
Pound and roll out dough on a floured surface, then place on a greased pan. Â With a spatula, spread out pesto on dough leaving an edge for crust. Â Cut and place freshÂ mozzarellaÂ onto the pizza. Â Make sure to evenly space.
Colorful vegetables to brighten up the pizza. Â Pick some of your favorite vegetables for the pizza.
Thinly slice vegetables andÂ arrangeÂ onto the pizza. Â I cut my vegetables in the food processor to getÂ themÂ as thin as possible. Â I saved the left overÂ veggiesÂ and made a stir fry later in the week.
Bake in the oven for 15 to 18 minutes, or until crust is golden brown. Â Sprinkle withÂ parmesanÂ cheese, basil, goat cheese and place back in the oven for a couple minutes until melted.