Pesto Vegetable Pizza
My family loves pizza night, but we have rarely ordered takeout since I created this fresh and flavorful version. It is a fast and scrumptious meal that is always a winner in my house.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 154
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 154
1 prebaked 12-inch thin pizza crust
2 garlic cloves, halved
1/2 cup pesto sauces
3/4 cup packed fresh spinach, chopped
2 large portobello mushrooms, thinly sliced
1 medium sweet yellow pepper, julienned
2 plum tomatoes, seeded and sliced
1/3 cup packed fresh basil, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh or dried oregano
Directions:
Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto sauce over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano.
Bake until pizza is heated through and cheese is melted, 10-15 minutes.
Source: tasteofhome.com
Bake until pizza is heated through and cheese is melted, 10-15 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
