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