June 9, 2011

Veggie Pesto Pizza

Scott bought a jar (yes, a jar) of pesto months ago.  Literally.  Months.  He said we should make pesto pizza.  I put the jar in the cupboard thinking that we will.  Someday.  (I kid you not.  It moved with us from one house to the next.  So that means it was probably purchased in January?  Ugh, it was probably December.)

I can't believe I waited this long to do something with it. 

This is ridiculously good.  Seriously.  If he doesn't get home from work soon...there won't be any left.

This is a simple way to eat some vegetables too.  I thought about using spinach, arugula, or the like...but we don't keep those things on hand.  I used strictly what I had in the crisper and it was perfect.

Veggie Pesto Pizza

1 package of dry pizza crust mix
1/2 cup hot water
1 t. garlic powder
1 t. onion powder
1 t. sugar
1 t. oregano

1/2 cup thinly sliced red onion
1/2 cup thinly sliced mushrooms
1 small tomato, thinly sliced
1/4 cup prepared pesto (i'm sure everyone but me makes their own.  we're buy-the-jar-that-never-goes-bad kind of people apparently.  i'm okay with that.)

1 cup mozzarella, shredded
1/4 cup parmesan, shredded

Mix the dry pizza crust with the spices.  Add the hot water and mix well.  Cover with a towel and place on top of the pre-heating oven.  (this is my method, anyway.)  Let the oven pre-heat to 425 degrees while the dough sits for about 10 minutes.

Meanwhile, in a saute pan, cook the onions over the lowest heat possible in a bit of olive oil for about 10-15 minutes.  They should start to caramelize.  Then add the sliced mushrooms and let them go for another 3-5 minutes. 

When the oven is ready, spread the dough on a pizza pan or baking sheet (i went for the rustic look).  Before you start playing with the dough, grease the pan with Crisco and flour your hands well.  It will be sticky. 

Bake just the crust for about 8 minutes.

Take it out and then spread the pesto on top and layer the onions/mushrooms, tomatoes, and cheeses.

Bake for another 8-10 minutes, then broil for a few more.


  1. I love it when the cheese is bubbly and just starting to brown. But catch it before it burns!

  2. That looks so yummy. That pesto is delicious and I bet it must be fabulous topped with all those tasty veggies! Thanks for coming by to share your recipe :) Have a great weekend!


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