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Veggie Garden Pesto Pizza


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  • Author: khaoula belabess
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Veggie Garden Pesto Pizza is a vibrant, fresh delight that combines the rich flavors of pesto with creamy mozzarella, heirloom tomatoes, and sweet corn. Topped with peppery arugula, this pizza is perfect for a quick weeknight dinner or a weekend gathering with friends.


Ingredients

Scale
  • 1 pizza crust (homemade or store-bought)
  • 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

  • Preheat oven and pizza stone: Preheat the oven and pizza stone to 500°F (260°C). Roll out the pizza dough to a 12-inch round.
  • Pre-bake crust (optional): Once the oven is preheated, place the rolled-out crust in the oven and bake for 3-4 minutes. Remove from the oven. This step is optional but creates a crispier crust and prevents a soggy bottom.
  • Assemble pizza: Spread a layer of pesto on the pre-baked crust. Add the mozzarella cheese, tomato slices, and corn kernels.
  • Bake pizza: Bake for an additional 11-13 minutes, or until the cheese is melted and the crust is golden brown around the edges.
  • Serve: Remove the pizza from the oven and top with fresh arugula. Enjoy immediately!

Notes

  • For a homemade pizza crust, use your favorite recipe or a pre-made dough from the store.
  • Feel free to customize the toppings with other seasonal vegetables.
  • Prep Time: 17 mins
  • Cook Time: 13 minutes
  • Category: main course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice (1/4 of pizza)
  • Calories: 220
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 25mg