Friday, April 24, 2009

Veggie Pesto Pizza

I'm still full from lunch, but the husband and I have decided to have a late dinner and a mini date night at home. I've had a great day. This morning while the boy watched his morning shows I cleaned house, then my mom came over to stay with the kids while I went and got a much needed haircut. The last time I went was while I was pregnant...and the baby is five months old now. Yikes. It was BAD. Then when I got home we went out to lunch then to a Crocs warehouse sale. Now we've had a nice relaxing afternoon with the boy watching "Cars" and me doing not much of anything.

When I told the husband I wasn't hungry and didn't know what to do for dinner he said he was going to run to Walmart later and could pick up a pizza while he was there for us to have. I said I had pesto pizza on the menu for Tuesday dinner, but then I was sick and didn't make it. So we're going to have that after the boy goes to bed. Jen B. made this recently and really liked it, so I got the idea from her blog. I split the pesto sauce I made earlier this week into two bags and froze them, so I'll just pull one of those out to use for the sauce. I'll make my standard pizza crust, Jen A's Quick Homemade Pizza Crust. Now hopefully I'll be hungry by dinner time!

Veggie Pesto Pizza
1/2 of a red onion, sliced
8 ounces sliced mushrooms
1 jar roasted red peppers, sliced; drained and dried with paper towels
2-3 sliced Roma tomatoes
1 bag of pre-shredded mozzarella cheese
2 cloves garlic, minced finely
olive oil to taste
balsamic vinegar to taste
salt to taste
pine nuts
Pecorino Romano cheese, grated finely

Preheat oven to 450 degrees.

After dough has rested, turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan dusted with corn meal. Spread evenly with sauce. Cover with cheese and toppings, in an even layer. Drizzle a little more olive oil, salt, and balsamic vinegar on top of pizza toppings. Scatter pine nuts and minced garlic. Bake 15-20 min. Let cool 5 minutes. Grate Pecorino Romano cheese on pizza. Cut and serve!


Mmmmm...this pizza was awesome!! I ended up changing a bit of stuff from above. I didn't use roasted red peppers, instead I sliced up a red pepper and a yellow pepper into rings and used those instead. And I forgot to drizzle the balsamic vinegar on it. Regardless, this was incredibly good--definitely one of my most favorite pizzas. I LOVED the pesto sauce on it, and all the veggies made it super filling. Yum!

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