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Veggie Garden Pesto Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 153 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Veggie Garden Pesto Pizza features a crisp, golden crust topped with vibrant pesto, fresh mozzarella, heirloom tomatoes, sweet corn kernels, and peppery arugula. It’s a simple, fresh, and flavorful vegetarian pizza perfect for a quick and satisfying meal that highlights garden-fresh ingredients.

Ingredients

Scale

Pizza Base

  • 1 pizza crust (homemade or store-bought)

Toppings

  • 4 tablespoons pesto sauce (homemade or store-bought)
  • 6 ounces fresh mozzarella cheese (pre-sliced recommended)
  • 2 medium heirloom tomatoes, sliced
  • 1 cob fresh sweet corn, kernels removed
  • 1 ounce fresh arugula (about a cup)

Instructions

  1. Preheat oven and pizza stone: Preheat your oven to 500°F (260°C) and place a pizza stone inside to heat up. This ensures the crust gets crisp and evenly cooked.
  2. Prepare the dough: Roll out your pizza dough into a 12-inch round on a floured surface, shaping the crust evenly.
  3. Pre-bake crust (optional): Carefully place the rolled out dough onto the hot pizza stone and bake for 3-4 minutes. This optional step helps create a crispy bottom and prevents sogginess.
  4. Assemble pizza: Remove the pre-baked crust from the oven. Spread 4 tablespoons of pesto sauce evenly over the surface. Layer with 6 ounces of fresh mozzarella slices, followed by the sliced heirloom tomatoes and fresh corn kernels.
  5. Bake pizza: Return the assembled pizza to the oven and bake for 11-13 minutes, until the cheese is melted and bubbly and the crust is golden brown around the edges.
  6. Finish and serve: Remove the pizza from the oven and scatter the fresh arugula over the top. Slice and serve immediately to enjoy the fresh, vibrant flavors.

Notes

  • Pre-baking the crust is optional but recommended for a crisper base.
  • Use fresh, high-quality ingredients for best flavor, especially the mozzarella and pesto.
  • You can swap out arugula for basil or spinach if preferred.
  • If you don’t have a pizza stone, use a heavy-duty baking sheet but reduce pre-bake time slightly.
  • To easily remove corn kernels, use a sharp knife, cutting close to the cob.

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Find it online: https://easycookingvibes.com/veggie-garden-pesto-pizza-recipe/