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Prep Time: 45 Minutes Cook Time: 26 Minutes |
Ready In: 71 Minutes Servings: 6 |
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From Vegetarian Times Ingredients:
1 pizza crust (freshly made or commercial, 12 to 14 inches) |
2 tablespoons olive oil |
1/4 cup chopped onion |
1 cup chopped broccoli |
1/2 cup chopped artichoke heart (canned water-packed and drained well) |
1 small zucchini, sliced into 1/2-inch slices |
1/2 cup asparagus tips (sliced into 1-inch pieces) |
1 cup julienned fresh spinach |
1/2 cup pesto sauce |
2 cups shredded mozzarella cheese (low-fat, regular or soy) |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Prebake the fresh pizza crust, if using, for 3-4 minutes.
3. Remove from the oven and set aside to cool slightly.
4. Let the oil get heated in a large skillet over medium heat; stir/saute the onions for 3-4 minutes or until translucent.
5. Add in the broccoli, artichokes, zucchini, and asparagus; cover and cook 4-5 minutes, stirring occasionally until the vegetables begin to soften.
6. Remove from heat; add in the spinach and stir the mixture until the spinach has just begun to wilt (1 minute); season to taste with salt and pepper.
7. Spoon the pesto sauce onto the crust, spreading it evenly.
8. Top with the cooked vegetables; sprinkle with the mozzarella and parmesan cheese.
9. Bake 10-12 minutes or until the cheese melts.
10. Slice and serve.
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