Garden Pesto Pizza
A vibrant celebration of colors and textures on a perfectly crisp crust. Swapping out the traditional tomato sauce for a rich basil pesto, topped with beautifully charred garden veggies.
35 min
Easy
Italiana / Fusión
3 servings
The story behind
This recipe came together one summer evening when I was hosting a movie night with friends, and a couple of them were dairy-free. I wanted to try something unique instead of using heavily processed vegan cheeses, so I decided to use a thick layer of homemade basil pesto as the base. I found some beautiful baby corn, multi-colored bell peppers, and red onion to roast in the oven. The moment that pizza came out of the oven and I scattered fresh basil leaves on top, the kitchen smelled absolutely incredible. It is the ultimate dish for a casual, laid-back dinner. It pairs beautifully with a simple arugula side salad, and for a drink, a glass of chilled light red wine or a refreshing berry iced tea fits the mood perfectly.
Instructions
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1Preheat your oven to 200°C so it is nice and hot when the pizza goes in.
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2Toss the bell pepper strips, red onion, and baby corn halves with a little olive oil, salt, and pepper, and roast or sauté them for about 5 minutes until slightly tender and browned.
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3Roll out your pizza dough onto a baking sheet and spread the basil pesto evenly across the surface, leaving a small border around the edge.
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4Arrange the roasted vegetables beautifully over the pesto layer and add an extra pinch of freshly cracked black pepper.
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5Bake for 12 to 15 minutes until the crust edges are golden brown and crispy, then remove from the oven and top with fresh basil leaves right before slicing.
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