Veggie Pesto Pizza

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Veggie Pesto Pizza

Yield: 4

Veggie Pesto Pizza

Did you save your leftover pesto? If you did, you are in luck because this is the perfect use for leftover pesto. This is another Friday night favorite in our house. It is quick and easy and very flexible. You can top this with any vegetables you like and it will be great.


1 regular yellow onion (chopped)

1 regular green bell pepper (chopped)

1 regular red bell pepper (chopped)

2 large tomatoes (sliced)

whole wheat pizza dough

olive oil

corn meal


2 cups fresh basil (chopped)

3 cloves garlic (pressed)

¼ cup raw pine nuts (or almonds)

2 Tbsp nutritional yeast

ground cayenne (pinch)

½ cup olive oil


    Pizza dough
  1. Spread some flour on your counter top and set the dough out for 20 min.
  2. Preheat oven to 450.
  3. Prepare Pesto
  4. Put all the pesto ingredients (basil, pine nuts, garlic, nutritional yeast and cayenne) into your blender or food processor.
  5. Blend slow until all the large chunks are ground, then slowly pour in the olive oil and blend until the pesto is the consistency that you like.
  6. Set pesto aside.
  7. Pizza Assembly
  8. Prepare toppings.
  9. After 20 min, roll the dough out as per instructions on the package.
  10. Sprinkle your pizza stone or pan with corn meal, then lay out the dough.
  11. Spread some of the pesto on, add the toppings, drizzle a little olive oil on top and bake at 450 for about 10 min. (depending on your oven and the type of stone or pan, your time will vary).
  12. Serve with crushed red pepper.

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