Veggie & Pesto Pizza
I had this for dinner last night…so yummy! I love all of the wonderful colors!
Start off by slicing up a yellow squash, zucchini, mushrooms, onion, and red bell pepper. Let the onion and bell pepper cook on the stove for a few minutes and then add in the squash, zucchini, and mushrooms.
Now place the pizza dough on a baking sheet. I used store bought…who has time to make that from scratch anyway? 😉
Cook the crust at 400 degrees for 7-8 minutes before you put anything on it. You want the crust to become a little crunchy so the veggies don’t make it soggy.
When you take it out, spread some fresh pesto onto the crust.
By now, your veggies should be cooked. Drain them in a colander to get rid of as much olive oil as possible. Then arrange the veggies on the pizza.
Once the pizza is dressed, place it back into a 400 degree oven for another ten minutes. If you’re like me, you like the pizza crust to be a little crunchy. To do this, turn the oven on broil and let the pizza cook for another 3 minutes. Remember that every oven is different, so your crust may cook slower or faster depending on your oven! Make sure to keep an eye on it.
While the pizza is finishing up cooking, crumble up a little goat cheese. What kind of pizza would it be without creamy goat cheese? Sprinkle the cheese over the pizza when it comes out of the oven and serve!
1 Red Bell Pepper
1 Yellow Squash
1/2 cup sliced mushrooms