Food

Pesto Vegetable Pizza

I am obsessed with goat cheese and pesto.  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.  So when I came across this Pesto Vegetable Pizza recipe i was ecstatic!  To my disappointment Greg was not as excited about the pizza as I was.  He claimed goat cheese was mehh and he didn’t care for zucchini 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 fancy restaurant.  Success!

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Pesto Vegetable Pizza
Adapted by Pioneer Woman

Pizza Crust Ingredients

  • ½ teaspoons Active Dry Yeast
  • ¾ cups Warm Water
  • 2 cups All-purpose Flour
  • ½ teaspoons Kosher Salt
  • 3 Tablespoons Olive Oil
Pizza Crust Directions
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.   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 a separate bowl.  Cover the bowl tightly with plastic wrap and set aside for  1 to 2 hours.  Or make it a night or 2 before and put it in the fridge like I did.
Pesto Ingredients
  • 1 cup Fresh Basil Leaves
  • 1/2 cup Spinach
  • ½ cups Grated Parmesan Cheese
  • 2 cloves Garlic
  • Dash of Salt and Pepper
  • â…“ cups Extra Virgin Olive Oil
Pesto Directions
Beautiful fresh pesto leaves from my new herb garden.  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.  With a spatula, spread out pesto on dough leaving an edge for crust.
Pizza Ingredients
  • 1 Zucchini
  • 1  Summer Squash
  • Olive Oil For Brushing
  • 1  Red Bell Pepper
  • 1 tomato
  • 12 ounces, weight Fresh Mozzarella
  • 4 ounces, weight Goat Cheese
  • Extra Basil Leaves, For Garnish
  • Grated Or Shaved Parmesan Cheese, for Sprinkling
Pizza Directions
Preheat oven to 475 degrees. Arrange a rack toward the bottom of the oven.
Cut and place fresh mozzarella onto the pizza.  Make sure to evenly space. Thinly slice vegetables and arrange onto the pizza.  I cut my vegetables in the food processor to get them as thin as possible.  I saved the left over veggies and made a stir fry later in the week. Bake in the oven for 15 to 18 minutes, or until crust is golden brown.  Sprinkle with parmesan cheese, basil, goat cheese and place back in the oven for a couple minutes until melted.

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Sprinkle yeast over 3/4 cups hot water and let it stand for a few minutes.

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Combine flour and salt in a mixer on low speed.   Drizzle in olive oil until combined and then pour the yeast/water mixture in until the dough is nice and sticky.

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Coat dough in olive oil and place in a separate bowl.  Cover the bowl tightly with plastic wrap and set aside for  1 to 2 hours.  Or make it a night or 2 before and put it in the fridge like I did.

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Beautiful fresh pesto leaves from my new herb garden.  Picture of the window sill herb garden to come soon!

Pesto Vegetable Pizza | www.vanillaandvelvet.com

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.

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Pound and roll out dough on a floured surface, then place on a greased pan.  With a spatula, spread out pesto on dough leaving an edge for crust.  Cut and place fresh mozzarella onto the pizza.  Make sure to evenly space.

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Colorful vegetables to brighten up the pizza.  Pick some of your favorite vegetables for the pizza.
Pesto Vegetable Pizza | www.vanillaandvelvet.com

Thinly slice vegetables and arrange onto the pizza.  I cut my vegetables in the food processor to get them as thin as possible.  I saved the left over veggies and made a stir fry later in the week.

Pesto Vegetable Pizza | www.vanillaandvelvet.com

Bake in the oven for 15 to 18 minutes, or until crust is golden brown.  Sprinkle with parmesan cheese, basil, goat cheese and place back in the oven for a couple minutes until melted.

This article has 1 comment

  1. Pingback: Herb Garden Round 2 | Vanilla & Velvet

Leave a Reply

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