Pesto Veggie Pizza Recipe

Pizza dough: The base of your pizza, which can be store-bought or homemade.

Pesto sauce: A flavorful sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Mozzarella cheese: A mild, stretchy cheese that melts beautifully on pizza.

Bell peppers: Adds a sweet and crunchy texture to the pizza.

Cherry tomatoes: Provides a burst of juicy flavor and a pop of color.

Red onion: Adds a slight sharpness and crunch to the pizza.

Olive oil: Used for drizzling to add a bit of richness and help the vegetables roast.

Dried oregano: A herb that adds a classic Italian flavor to the pizza.

When spreading the pesto sauce over the pizza dough, use the back of a spoon to ensure an even layer. This will help prevent any areas from becoming too saturated, which can make the crust soggy.

• pizza dough - Substitute with cauliflower crust: A lower-carb and gluten-free option that still provides a crispy base.

• pesto sauce - Substitute with hummus: Offers a creamy texture and rich flavor, while being a good alternative for those avoiding nuts or dairy.

• shredded mozzarella cheese - Substitute with shredded vegan cheese: Suitable for those who are lactose intolerant or following a vegan diet.

• sliced bell peppers - Substitute with sliced zucchini: Adds a different texture and a mild flavor that complements the other ingredients.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Provides a more intense, concentrated tomato flavor.

• sliced red onion - Substitute with sliced shallots: Offers a milder, slightly sweeter taste compared to red onions.

• olive oil - Substitute with avocado oil: Has a higher smoke point and a neutral flavor, making it a good alternative for cooking.

• dried oregano - Substitute with dried basil: Provides a different herbal note that pairs well with the other ingredients.

• Allow the pizza to cool completely before storing. This prevents condensation from making the crust soggy.
• Wrap individual slices in plastic wrap or aluminum foil to keep them fresh and prevent freezer burn.
• Place the wrapped slices in an airtight container or a freezer-safe zip-top bag. Label with the date to keep track of freshness.
• Store in the refrigerator for up to 3-4 days. For longer storage, place in the freezer for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the pizza slices on a baking sheet and bake for 10-15 minutes, or until the crust is crispy and the cheese is melted.
• Alternatively, reheat in a microwave on a microwave-safe plate for 1-2 minutes, though this may result in a softer crust.
• For a crispier crust, use a toaster oven or a skillet on medium heat. Cover the skillet with a lid to help melt the cheese while keeping the crust crunchy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover pizza on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until the crust is crispy and the cheese is melted and bubbly. This method helps maintain the original texture and flavor.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the pizza slice in the skillet and cover with a lid. Cook for about 5-7 minutes, or until the cheese is melted and the crust is crispy. This method ensures a crispy bottom and gooey top.

• Microwave with a Twist: Place the pizza slice on a microwave-safe plate. Next to it, place a small microwave-safe cup filled with water. Microwave on high for about 1-2 minutes. The water helps keep the crust from getting too chewy while reheating the cheese and veggies evenly.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the pizza slice directly on the rack or on a piece of foil. Toast for about 5-8 minutes, or until the cheese is melted and the crust is crispy. This method is quick and effective for a single slice.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pizza slice in the air fryer basket and cook for about 3-5 minutes. The air fryer will give you a perfectly crispy crust and evenly melted cheese.

• Oven: Preheat to 475°F (245°C) to bake the pizza until the crust is golden and the cheese is bubbly.

• Rolling pin: Roll out the pizza dough on a lightly floured surface to your desired thickness.

• Baking sheet: Place the rolled-out dough on this to bake the pizza.

• Parchment paper: Line the baking sheet with this to prevent the pizza from sticking.

• Spatula: Spread the pesto sauce evenly over the dough.

• Cheese grater: Shred the mozzarella cheese if you are using a block of cheese.

• Knife: Slice the bell peppers and red onion, and halve the cherry tomatoes.

• Cutting board: Use this surface to safely cut the vegetables.

• Measuring cups: Measure out the pesto sauce and shredded mozzarella cheese.

• Measuring spoons: Measure the olive oil and dried oregano.

• Pizza cutter: Slice the pizza once it has cooled slightly after baking.

Use store-bought dough: Save time by using store-bought pizza dough instead of making it from scratch.

Pre-chop veggies: Prepare and slice the vegetables ahead of time and store them in the fridge.

Ready-made pesto: Opt for store-bought pesto sauce to cut down on preparation time.

Preheat oven early: Start preheating your oven while you assemble the pizza to save waiting time.

Sheet pan method: Use a sheet pan for easier handling and quicker cleanup.