Veggie Garden Pesto Pizza
Servings: 1 12" pizza
Calories: 198kcal
This Veggie Garden Pizza with Pesto uses all fresh ingredients and is loaded with summer vegetables!
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Equipment
- pizza stone or pizza pan
Ingredients
- 1 pizza crust homemade or store-bought
- 4 tablespoons pesto sauce homemade or store-bought
- 6 ounces fresh mozzarella cheese (I used pre-sliced)
- 2 medium heirloom tomatoes, sliced
- 1 cob fresh sweet corn, remove from the cob
- 1 ounce fresh arugula (about a cup)
Instructions
- Preheat the oven and pizza stone to 500°F. Roll out the pizza dough to a 12" round (if you made my homemade crust, this will be half of the dough).
- Once the oven is preheated, place the rolled-out crust in the oven and bake for 3-4 minutes and remove it from the oven. This step is optional, but I find that it creates a crispier crust and prevents a soggy bottom from the heavy ingredients.
- Spread on a layer of pesto then add the cheese, tomato slices, and corn. Bake for an additional 11-13 minutes until the cheese is melted and the crust is brown around the edges.
- Remove the pizza from the oven and place the arugula on top. Enjoy immediately!
Notes
- I like to bake my homemade crust for 3-4 minutes before adding the toppings. This helps prevent a soggy middle, especially when using fresh tomatoes, and it also makes it easier to move the crust after topping.
- For an extra layer of flavor, coat the fresh arugula with a light coat of olive oil before placing it on top of the baked pizza.
- Use a pizza peel for an easy and safe way to place the crust on the pizza stone and remove it as well.
- No pizza stone? Use a large baking sheet or pizza baking pan. There is no need to preheat the pan and make sure to adjust bake time as needed.
Nutrition
Serving: 1slice | Calories: 198kcal | Carbohydrates: 21.5g | Protein: 9.6g | Fat: 8.3g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 606mg | Potassium: 111mg | Fiber: 1.3g | Sugar: 0.9g | Calcium: 45mg | Iron: 1mg