Description
This Veggie Garden Pesto Pizza is a delicious and colorful twist on the classic pizza. Packed with fresh vegetables, flavorful pesto, and gooey cheese, it’s a perfect meal for vegetarians and pizza lovers alike.
Ingredients
Scale
Pizza:
- 1 prepared pizza dough (store-bought or homemade)
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
Toppings:
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced bell peppers
- 1/4 cup thinly sliced red onion
- 1/2 cup baby spinach
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 475°F (245°C).
- Prepare the dough: Roll out the pizza dough on a lightly floured surface and transfer to a parchment-lined baking sheet or pizza stone.
- Add pesto and cheese: Spread the pesto evenly over the dough, leaving a small border. Sprinkle the mozzarella over the pesto.
- Add toppings: Arrange cherry tomatoes, bell peppers, red onion, and spinach on top. Drizzle with olive oil, season with salt, pepper, and optional red pepper flakes.
- Bake: Bake for 12–15 minutes until crust is golden and cheese is melted.
- Finish: Remove from the oven, sprinkle with feta, then slice and serve.
Notes
- Feel free to swap in seasonal veggies like zucchini, mushrooms, or artichokes.
- For a crispier crust, pre-bake the dough for 5 minutes before adding toppings.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
