Monday, January 27, 2014

Pesto Veggie Pizza

1 Handful of heirloom tomatoes, sliced
1 Container of white button mushrooms, sliced
1 Container of zucchini squash, sliced
1 Handful of plain artichoke hearts (I used frozen)
1 7 oz. container of pesto
1 5 oz. goat cheese log or goat cheese crumbles
1 Whole wheat pizza dough
1 Tablespoon extra virgin olive oil
"Pesto Veggie Pizza"
Can you tell I like Trader Joe's?
This is one of my favorite recipes that enables you to get your veggies, while still feeling like you are indulging in something decadent.  Feel free to sub any of the veggies in this recipe for your favorites or whatever might be in your fridge. The secret to having your pizza and enjoying it too is
to pile it sky high with so many vegetables that you need a fork to slice through it all and you will be full in 2 slices promise!


First, preheat the oven to 400 degrees. 
The next thing that you want to do is pull out your pizza dough to let it rest on the counter. Then it is time to break out the mandolin and slice some veggies. I find this tool sooo helpful with the mushrooms and zucchini. Just be careful of those fingertips! I have indicated to use more mushrooms and zucchini than you will need for the actual pizza, this is to use up all that you bought and then you will have already prepared some veggies for the week ahead!  
"Pesto Veggie Pizza"
Chopped mushrooms and zucchini
After you have sliced the mushrooms and zucchini heat a tablespoon of extra virgin olive oil in a pan on medium-high and start to sautee your zucchini, then a few minutes later, toss in the mushrooms.  Once they are both a little bit wilted, you are done.  Pull them off the burner and set aside.
"Pesto Veggie Pizza"
Zucchini getting sauteed
"Pesto Veggie Pizza"
"Pesto Veggie Pizza"
Next, it's time to slice some tomatoes.  I used heirloom tomatoes because I love their taste and wonderful colors, but feel free to use your favorite.
"Pesto Veggie Pizza"
Heirloom Tomatoes
"Pesto Veggie Pizza"
After that you are going to start to shape your dough, which I find to be the hardest part.  Make sure to use flour when starting to work with the dough.  I like to just punch my fists under it for a while until it becomes too much too handle and then just shape it in the greased pan itself.
"Pesto Veggie Pizza"
Once you have worked the dough into all the corners of the pan you can start to spread the pesto from edge to edge.
"Pesto Veggie Pizza"
After that, layer the sautéed mushrooms and zucchini liberally.  
"Pesto Veggie Pizza"
Next will be the sliced tomatoes, crumbled goat cheese, and then the artichoke hearts.  
"Pesto Veggie Pizza"
After layering all of these veggies you are probably already salivating and ready to get this pizza cooking so put this bad boy in the oven!
Once in the oven it should only take about 15 minutes and then you are ready to indulge! Be careful to watch the crust on this pizza for doneness as the cheese does not really melt. You want to see a light golden color and then you know it is time to pull it out and prepare your fork, knife and mouth for the time of their life!
"Pesto Veggie Pizza"
"Pesto Veggie Pizza"

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