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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go! Ingredients:
8 to 10 medium fresh mushrooms, sliced |
1 small onion, sliced |
1/2 cup sliced green pepper |
1/2 cup sliced sweet red pepper |
2 teaspoons olive oil |
2 garlic cloves, minced |
1/4 teaspoon each oregano, thyme and dried rosemary, crushed |
pesto sauce: |
1/2 cup coarsely chopped fresh basil |
1/4 cup olive oil |
1/4 cup grated parmesan cheese |
4 garlic cloves, minced |
1 prebaked 12-inch pizza crust |
1 large tomato, thinly sliced |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes.
2. Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside.
3. Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables.
4. Bake for 15 minutes or until cheese is melted and bubbly. Yield: 8 slices.
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