When in doubt – pizza! CSA member Kathy Baer shared this “everything but the kitchen sink” pizza that she threw together with a medley of Root Radical veggies old and new. She says:
“It was ‘clean out freezer and fridge’ pizza day here. I found embarrassingly old pesto plus some eggplant slices in the freezer. I had peppers, zucchini and tomatoes from this week’s share. Jamie Oliver shared a reverse pizza recently with pesto right on the dough topped with dozens of cut cherry tomatoes. I added other veg and mozzarella, all on my own gluten-free crust. So yummy!”
This recipe is customizable to whatever vegetables you have on hand, of course. Thanks for the inspiration, Kathy!
Pesto and Vegetable Medley Pizza
Ingredients
- 1 batch basil pesto see instructions
- Tomatoes sliced
- Preferred vegetables sliced
- Pizza dough see instructions
- Mozzarella cheese
Instructions
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Preheat oven to 350F.
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Make basil pesto (follow this recipe).
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Buy or prepare preferred dough (for extra veggies, try this zucchini crusted pizza!). Roll out onto a greased baking sheet.
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Top dough with pesto, spreading to cover surface of dough.
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Slice veggies and add to pizza. Sprinkle with mozzarella.
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Cook for 10-20 minutes, depending on the thickness of the dough. Then slice and enjoy your veggie-tastic pizza!