Best 2 Roasted Veggie Pizza With Pesto Sauce Recipes

**Roasted Veggie Pizza with Pesto Sauce: A Culinary Symphony of Flavors and Textures**

Indulge in a culinary masterpiece that tantalizes your taste buds and nourishes your body with wholesome goodness. Our roasted veggie pizza with pesto sauce is a symphony of flavors and textures, featuring a crispy crust, tender roasted vegetables, and a vibrant, aromatic pesto sauce. With each bite, you'll experience a delightful interplay of sweet, savory, and tangy notes, complemented by the freshness of herbs and the richness of cheese. Whether you're a vegetarian seeking a satisfying meal or a meat-lover looking for a flavorful meatless option, this pizza is sure to impress. Join us on a culinary journey as we guide you through the steps of creating this exceptional dish, complete with three variations to suit your preferences and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO VEGETABLE PIZZA

Pesto Vegetable Pizza image

My family loves pizza, but we rarely have it delivered since I created this fresh and flavorful version. Always a winner in my house, it is a fast and delicious meal that even my young son looks forward to. --Kate Selner of Lino Lakes, Minnesota.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 prebaked 12-inch thin pizza crust
2 garlic cloves, halved
1/2 cup pesto sauce
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

Steps:

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 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.

Nutrition Facts : Calories 310 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 707mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

ROASTED VEGGIE PIZZA WITH PESTO SAUCE

Roasted Veggie Pizza With Pesto Sauce image

Make and share this Roasted Veggie Pizza With Pesto Sauce recipe from Food.com.

Provided by Claudia Dawn

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

8 -10 medium fresh mushrooms, sliced
1 small onion, sliced
1/2 cup green pepper, sliced
1/2 cup sweet red pepper, sliced
1/2 cup zucchini, sliced in 1/4 inch rounds
1/4-1/2 cup black olives, sliced
2 teaspoons olive oil
2 garlic cloves, minced
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon thyme
your favorite pizza dough
1/2 cup fresh basil, coarsely chopped
4 garlic cloves, minced
1/4 cup parmesan cheese, grated
1/4 cup olive oil
1 large tomatoes, thinly sliced
2 cups mozzarella cheese, shredded

Steps:

Preheat oven to 400°F.
Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.
Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.
Cover and bake at 400°F for 20 minutes.
Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.
Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.
Spread with sauce; top with the tomato slices.
Sprinkle with mozzarella cheese.
Top with roasted vegetables.
Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.

Tips:

For the roasted vegetables, choose firm vegetables that will hold their shape when roasted, such as broccoli, cauliflower, carrots, and potatoes.
Toss the vegetables in olive oil, salt, and pepper before roasting to help them caramelize and brown.
Roast the vegetables at a high temperature (400°F or 200°C) to get a nice roasted flavor.
Use a food processor or blender to make the pesto sauce. This will help to create a smooth and creamy sauce.
If you don't have a food processor or blender, you can chop the basil, pine nuts, and garlic by hand. Just be sure to chop them very finely.
Use a store-bought pizza crust or make your own. If you are making your own pizza crust, be sure to let it rise for at least 30 minutes before baking.
Spread the pesto sauce evenly over the pizza crust.
Top the pizza with the roasted vegetables and any other desired toppings, such as cheese, olives, or sun-dried tomatoes.
Bake the pizza at a high temperature (450°F or 230°C) until the crust is golden brown and the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

This roasted veggie pizza with pesto sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The roasted vegetables add a smoky and flavorful touch, while the pesto sauce is creamy and herbaceous. This pizza is sure to be a hit with everyone who tries it!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #oven #vegetarian #pizza #dietary #low-carb #low-in-something #equipment