Delicious Living
  • ⅔ cup thinly sliced red onion (about ½ onion)
  • 2 cups small broccoli florets
  • 8 ounces sliced button mushrooms
  • 2 tablespoons olive oil
  • 4 ounces premade basil pesto, such as Cucina & Amore or DeLallo Simply Pesto
  • 2 thin pizza crusts (10–12 inches each), such as Angelic Bakehouse Flatzza, Against the Grain Gourmet (GF) or Rustic Crust
  • 4 ounces buffalo mozzarella cheese, sliced
  • 1 cup bottled roasted red pepper strips, drained
  • 1 cup arugula
  • Balsamic vinegar, for drizzling

Quick Pesto Pizza

Carsen Snyder | Delicious Living
  • Serves: 4 people

Save even more time by buying precut vegetables at your market’s salad bar.

(vegetarian, staff favorite)

  1. Preheat oven to 450°.
  2. In a medium bowl, toss onion, broccoli, mushrooms and olive oil. Set aside.
  3. Divide and spread pesto evenly on both crusts, leaving a ½-inch border. Place half of mozzarella on each pizza. Evenly distribute roasted red peppers and onion-broccoli mixture over pizzas.
  4. Place both pizzas on baking sheets or pizza stones. Transfer to oven, reduce heat to 425°, and cook for 10 minutes. Turn on broiler and continue to cook for another 2 minutes, until veggies and cheese are browned (watch carefully).
  5. Remove pizzas from oven. Top with fresh arugula and serve with balsamic vinegar for drizzling.

PER SERVING: 523 cal, 40g fat (18g mono, 13g poly, 9g sat), 22mg chol, 750mg sodium, 49g carb (10g fiber, 10g sugars), 19g protein

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