Vegetarian Pizza with Pesto Portobello and Mozzarella

Recipe for Vegetarian Pizza

If you’ve never tried a recipe for vegetarian pizza with pesto then this is a Must Try!

Pesto alone has a thousand possibilities! And it’s sooooo tasty!

This is a  rich and pungent flavorful hearty meal that goes well with  a fresh salad or veggies.

From portabellas and peppers to pine nuts and onions. The tantalizing aroma that fills the air when it bakes is enough to make anyone go mad.

Oh, I almost forgot, here’s  a fabulous pizza crust that is very healthy  Whole Grain Pizza Dough. Moreover, an  amazing recipe for pesto: Traditional Pesto

And yes, the pizza dough is on the lighter sides of things (Not the typical heavy whole wheat crust).

 

Vegetarian Pizza with Pesto Portabella and Mozzarella
Serves 6
Rich, Pungent & Cheesy
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. ¼ - ½ cup Pesto
  2. ½ onions, chopped
  3. 2 cloves garlic, thinly sliced
  4. 1-2 Portabella mushrooms
  5. 2 cups mozzarella cheese, grated (or Vegan cheese, if desired)
Optional Garnishes
  1. Dried red hot pepper flakes
  2. ¼ cup fresh Romano or Parmesan cheese, grated
Pesto Recipe
  1. 1/3 cup olive oil
  2. 2 cloves garlic, minced
  3. ¼ cup Romano or Parmesan cheese
  4. 2 cups fresh basil leaves, chopped fine
  5. ½ cup pine nuts, walnut may be substituted, chopped fine
  6. *Salt to taste (no more than 1 teaspoon)
Pizza Dough: See Recipe link above
Instructions
  1. Preheat oven to 400° F (220° C)
  2. Pesto; Blend the basil leaves in small portions of around ¾ cup in a food processor. Mix until well chopped. Add the nuts, garlic and oil a little at a time until creamy and smooth.
  3. The Dough; Roll dough onto flowered surface. If you want to give it a whirl, you can try tossing the dough into the air before rolling. This is an old method that can transform the ball into a disk if done right.
  4. Once rolled out, make sure the dough is thicker on the end than in the middle. That way you have a good crust and it is not doughy in the center. Carefully place the dough on the pizza pan when the dough is the right size.
  5. Prepare the toppings.
  6. Time to assemble. Spread the pesto over the dough. Now, not too much pesto for it will be oily and not too little for the pizza will be dry as a bone. Most of the time this is not a problem. But I really love pesto and sometimes I get carried away.
  7. Place the mushrooms, fresh garlic and onions over the pizza. You can also add other vegetables like zucchini or green peppers if you like.
  8. Spread the mozzarella over the pizza and Voilà, you’re ready to bake.
  9. Place pizza in preheated oven 8-12 minutes or until lightly brown.
  10. Serve hot with preferred garnishes.
Notes
  1. Diet type: Vegetarian
  2. Diet tags: High Protein, Gluten Free
  3. Culinary tradition: Italian
Living Green newsflash http://living-green-newsflash.com/

Exotic Mushroom Pizza 

Shopping Online for Organic Ingredients

Today, shopping online is getting quite popular for good reason. It is so much cheaper, convenient and has quick delivery. Plus you can buy items that are not easily found at your local grocery store. Here are a few basic items for making Vegetarian Pizza with Pesto Portobello and Mozzarella that are reasonably priced:

Mantova Organic Pesto Genovese
Olive Oil Extra Virgin Organic Cold Pressed
Food To Live ® Organic Pine Nuts  or
Now Foods Organic Walnuts, Raw Halves and Pieces

 

Stoneware Pizza Pans & Accessories

 

Picture Credit

Featured picture: annieseats via photopin cc
Vegetarian Pizza el’ Pesto with Cherry Tomatoes: miriamwilcox via photopin cc 
Whole pizza on white plate: michellerlee via photopin cc

 
 
 

Mary

As a healer and culinary entrepreneur, we are proud to offer generations of scrumptious & healthy recipes.

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2 Responses

  1. April 27, 2014

    […] pesto is frequently used on many Italian dishes like pasta, pizza and calzone.  Pesto is also delicious with sun dried mushrooms, potatoes or in […]

  2. April 27, 2014

    […] Usually to save on time I make a double batch. You can always freeze the dough if you only need one crust. So the next time you have a craving for pizza, half your work will be done.For a nice change, try Vegetarian Pizza with Pesto Portobello and Mozzarella. […]

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