Contest-Winning Pesto Veggie Pizza Recipe

Name: Contest-Winning Pesto Veggie Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm water (110u00b0 to 115u00b0); 1/3 cup grated Parmesan cheese; 2 tablespoons canola oil; 1 tablespoon sugar; 1 tablespoon dried basil; 1/2 teaspoon salt; 3/4 cup all-purpose flour; 1 to 1-1/2 cups whole wheat flour; 3-1/2 cups fresh baby spinach; 1/4 cup prepared pesto; 1-3/4 cups coarsely chopped fresh broccoli; 3/4 cup chopped green pepper; 2 green onions, chopped; 4 garlic cloves, minced; 2 cups shredded part-skim mozzarella cheese

Servings: persons

1 package (1/4 ounce) active dry yeast
1 cup warm water (110u00b0 to 115u00b0)
1/3 cup grated Parmesan cheese
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon dried basil
1/2 teaspoon salt
3/4 cup all-purpose flour
1 to 1-1/2 cups whole wheat flour
3-1/2 cups fresh baby spinach
1/4 cup prepared pesto
1-3/4 cups coarsely chopped fresh broccoli
3/4 cup chopped green pepper
2 green onions, chopped
4 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese

1
In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
2
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3
Roll dough into a 16-in. x 12-in. rectangle. Transfer to a
4
coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375u00b0 for 8-10 minutes or until lightly browned.
5
Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
6
Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake 10-12 minutes or until cheese is melted.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 1/3 cup grated Parmesan cheese, 2 tablespoons canola oil, and more.

Yes, Contest-Winning Pesto Veggie Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Contest-Winning Pesto Veggie Pizza

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