Veggie Pizza with Pesto

This Veggie Pizza with fresh mozzarella cheese and pesto is full of delicious fresh zucchini, yellow squash and tomatoes. 

This Veggie Summer Pizza with pesto is full of delicious fresh ingredients including fresh veggies and tomatoes.  Pizza is one of those foods that, despite being extremely popular, has a very bad rap for being unhealthy. Our veggie pizza has zucchini, tomatoes, and pesto to give is a nutritional pick me up.

However, veggie pizza can be the perfect excuse to get your daily dose of veggies in your diet. Think about it. It's the perfect vehicle.

People love to pile toppings on their pizza. We're piling up the veggies on this one. We love using fresh, seasonal, local ingredients in the kitchen. And since this time of year  we have tons of fresh zucchini and tomatoes everywhere, especially in NJ, that's what we're going for, of course 🙂

Homemade Pesto

Because we're using fresh tomatoes as a topping, we made a home made pesto to use as a base instead of tomato sauce for this delicious veggie pizza. We are taking advantage of the beautiful basil we have growing in our garden.

You might be surprised to see we didn't use garlic in this pesto recipe for our vegan pizza. We definitely don't have anything against garlic. In fact, we love it! But we created this recipe with our mom in mind who is actually allergic to garlic.

So, if you're a garlic lover, just add a clove or two (or three or four...) to the food processor.  And here's a little tip: remove the core of the garlic,  and it won't be as pungent... and your breath will thank you for it 😉

Enjoy!

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Did you like this vegan pizza with pesto sauce?

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Veggie Pizza with Pesto Sauce

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• Author: Vicky Cohen and Ruth Fox
• Total Time: 40 mins
• Yield: 1 pizza 1x
• Diet: Vegetarian

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Description

Veggie Pizza is full of delicious fresh ingredients including fresh zucchini, tomatoes, pesto, extra virgin olive oil and of course cheese.

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Ingredients

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• 1- 8oz whole wheat thin pizza crust (here we used 365 Every Day Value)
• ½ cup pesto (recipe follows)
• 1 medium size yellow zucchini, sliced approximately ¼ inch thick
• 1 medium size green zucchini, sliced approximately ¼ inch thick
• 3 medium size plum tomatoes, sliced approximately ¼ inch thick
• 10 oz fresh mozzarella cheese, sliced
• 1 tsp Dried oregano
• ¼ tsp salt 
• ⅛ tsp black pepper

Vegan Pesto

• 3 cups tightly packed fresh basil
• ¼ cup good quality extra virgin olive oil
• 5 tbsp pine nuts ( see Note 1)
• 2-3 cloves of fresh garlic (optional)
• ½ tsp salt
• ⅛ tsp black pepper

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Instructions

1. Preheat oven to 400F. Line a large baking sheet or a pizza stone with parchment paper.
2. Bake crust for 5-7 minutes or until it starts to lightly crisp up. Remove from the oven and reduce temperature to 325F.
3. Make the pesto by combining all the ingredients in the food processor and pulse until well blended
4. Spread pesto on the crust. Arrange green and yellow zucchini, tomato and cheese slices, alternating each one until the entire crust is covered
5. Season with oregano, salt and pepper.
6. Drizzle of extra virgin olive oil (optional)
7. Bake for 20 to 25 minutes or until the zucchini is tender and the cheese is melted

Notes

1. If you don't have pine nuts, you can use any other nuts you have in hands. Walnuts and hazelnuts work great!

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Entree
• Method: Bake
• Cuisine: Italian

Nutrition

• Serving Size: 1 - Slice
• Calories: 184
• Sugar: 2.2 g
• Sodium: 424.3 mg
• Fat: 15.6 g
• Saturated Fat: 5.6 g
• Trans Fat: 0.3 g
• Carbohydrates: 4.7 g
• Fiber: 0.8 g
• Protein: 7.4 g
• Cholesterol: 24.5 mg