Saturday, July 21, 2012

Pesto Veggie Pizza

     When pesto veggie pizza is for dinner and I’ve already eaten my two pieces, if I glance in the direction of the cutting board I WILL have another slice. Then as I’m cleaning up the kitchen, the pizza still looks appealing so I eat another slice. Pesto veggie pizza will fill me up, but I never get tired of eating it! I’ve been making it since my first Alabama apartment, nine years ago. For other pesto-containing recipes, I avoid jarred pesto sauce because it’s tangy, which is not my favorite type of pesto. But in this recipe, it works beautifully.
     My pesto veggie pizza recipe was inspired by a healthier (and chicken-ier) version in Lose That Last 10 Pounds by Denise Austin. I made the pizza larger and added more toppings! Good ideas that came from the book included using pesto as sauce and roasting vegetables in Italian vinaigrette dressing to marinate them! This pizza is very flavorful. And not too bad on the old diet, either J

Ingredients:
1 recipe pizza dough
1 zucchini or summer squash, sliced or diced
1 red bell pepper, sliced or diced (or a couple roma tomatoes!)
¼ c. basil pesto
1 c. shredded mozzarella cheese
1 Tbsp. Parmesan cheese
¼ tsp. dried oregano leaves
½ c. sliced black olives (optional)
1 c. canned pineapple chunks (optional)

Directions:
1. Preheat oven to 350 ° F.

Ready to get cookin’
2. Slice and/or dice zucchini and red bell pepper. Combine them with Italian dressing in small casserole dish. Bake 20-30 minutes, until they are somewhat softened, but not mushy!

3. Prepare pizza dough.

4. Roll out dough and put on pizza pan as described in Basic Pizza recipe, up through step 6. (Stop right before the sauce is added!)

5. Spread pesto thinly over pizza dough. Brush some up on the crust so that it will become golden like focaccia in the oven.


6. Spoon roasted veggies evenly over pesto, then sprinkle mozzarella cheese over the whole thing.


7. If you’re including olives and pineapple, add them now.

8. Top with Parmesan and oregano.

9. Bake at 420 ° F  for 12-15 minutes, until crust and cheese become slightly golden.

10. Let cool a few minutes before cutting into slices.
Olive & pineapple version
Note: I made mine with white-flour pizza crust this time, but it works great with whole-wheat crust, too! (See pizza dough (link) recipe.)

*Pesto Veggie Pizza Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 recipe pizza dough (white flour) (link)
1235
100
5
30
0
1 small to medium summer squash
31
0
2
2
3
1 medium red bell pepper
37
0
2
1
1
¼ cup Italian salad dressing (link)
310
17
0
0
0
¼ Tbsp. basil pesto
240
23
1
3
10
1 c. part-skim mozzarella cheese
320
36
0
24
80
1 Tbsp. grated Parmesan cheese
30
5
0
3
9
Whole pizza (12 slices):
2203 kcal
181 %
10 g
63 g
103 %
1 slice:
184 kcal
15 %
0.75 g
5.25 g
8.5 %


*Pesto Veggie Pizza w/ Olives & Pineapple Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 recipe pesto veggie pizza
2203
181
10
63
103
½ c. sliced black olives
138
22
0
0
0
1 c. canned pineapple chunks
140
0
2
1
0
Whole pizza (12 slices):
2481 kcal
199 %
12 g
64 g
103 %
1 slice:
207 kcal
16.5 %
1 g
5 g
8.5 %


*Calculated from food packaging and the following website: http://nutritiondata.self.com
 I used “Classico” brand jar of basil pesto, “Bakers and Chefs” (Sams Club) brand shredded part-skim mozzarella cheese, “Kraft” brand grated Parmesan cheese, “Black Pearls” brand black olives, and “Dole” brand canned pineapple chunks.

1 comment:

  1. I LOVE pesto on my pizza!! So glad I found this. I can't wait to try it out! And thanks for putting the calorie info up too. It made my life so much easier. Haha New follower!

    ReplyDelete