KNR, p. 244 “Vegetable Pesto Pizza”
We love to make pizza at home and with more vegetarian friends than ever coming to our football gatherings, Sheila tackled a recipe that’s a mostly veggie version. Nobody keeled over when we served it last week, so this one is a keeper.
2 12” pizza crusts (Mama Mary’s has thin crisp crusts)
2/3 cup tomato basil pesto
2 Tablespoons olive oil
2 teaspoons Italian seasoning
6 Roma tomatoes, thinly sliced
2 teaspoons onion powder
2 yellow squash, halved lengthwise and thinly sliced, about 2 cups
2 zucchini, halved lengthwise and thinly sliced, about 2 cups
2 cups Portobello mushrooms, thinly sliced
2 teaspoons garlic powder
4 cups mozzarella cheese, shredded
Blend pesto with olive oil. Split in half and brush evenly over each crust, leaving 1/2” bare at the edge.
Sprinkle 1 cup mozzarella over each crust.
Sprinkle 1 teaspoon Italian seasoning over each crust.
Divide tomatoes in half and arrange evenly on top of the Italian seasoning on each pizza.
Sprinkle 1 teaspoon of onion powder evenly on top of the tomatoes on each pizza.
Arrange 1 cup sliced squash each, evenly on each pizza.
Arrange 1 cup sliced zucchini each, evenly on each pizza.
Arrange 1 cup sliced Portobellos each, evenly on each pizza.
Sprinkle 1 teaspoon of garlic powder evenly on top of the mushrooms on each pizza.
Evenly top each pizza with the rest of the mozzarella.
Cover lowest oven rack with aluminum foil (to catch dripping cheese or veggies).
Bake uncovered at 350 for 10 minutes.
Turn pizza half way in oven and bake for an additional 5-10 minutes, until cheese begins to bubble and/or brown.
The veggies will be crisp tender.
Cut each pizza into 6 pieces and serve while warm.
*Note: Can’t find tomato basil pesto in the grocery store? Look in the produce section for Bella Sun Luci’s Bruschetta with Italian Basil. Sis says it has sun-dried tomatoes in it and works just fine.