Basil Pesto Pizza with Spring Vegetables
Make this easy dinner by replacing traditional red sauce with bold basil pesto. This customizable pizza celebrates fresh, seasonal toppings for a simple, satisfying meal.
- Prep Time: 15 min
- Cook Time: 14 min
- Total Time: 29 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound pizza dough
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1 cup asparagus spears, trimmed and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, for garnish
Instructions
- Preheat your oven to 475 degrees Fahrenheit. If using a pizza stone, place it in the oven while preheating.
- On a lightly floured surface, stretch or roll your pizza dough to your desired thickness. Transfer the dough to a pizza peel or baking sheet dusted with cornmeal.
- Spread the basil pesto evenly over the dough, leaving a small border for the crust.
- Scatter the mozzarella cheese over the pesto layer.
- Distribute the asparagus, cherry tomatoes, and red onion evenly across the pizza.
- Drizzle the olive oil lightly over the toppings.
- Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven. Garnish with fresh basil leaves before slicing and serving immediately.
Notes
- For a richer flavor, use homemade basil pesto.
- You can substitute spring vegetables like thinly sliced zucchini or peas for the asparagus.
- If you prefer a crispier crust, bake the dough plain for 5 minutes before adding toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 14
- Cholesterol: 25
Find it online: https://daisyrecipe.com/pesto-pizza-easy-spring-dinner/