• Prep Time: 90 mins
  • Cooking Time: 20 mins
  • Serves: 2 pizzas

Homemade Garden Vegetable Pesto Pizza

  • Recipe Submitted by on

 Ingredients List

  • For crust:
  • 3 c. flour
  • ½ c. lukewarm water
  • ½ c. milk
  • 1 (1/4 oz.) packet dry yeast (2½ tsp.)
  • 1½ tsp. salt
  • ⅓ c. oil
  • 2 Tbsp. sugar
  • For Garlic Cream Sauce:
  • 2 Tbsp. butter
  • 2 cloves garlic
  • 2 Tbsp. flour
  • ¼ tsp. salt
  • ½ tsp. pepper
  • 1 c. milk
  • ½ c. grated Parmesan cheese
  • For toppings:
  • 4 c. Roundy's shredded mozzarella cheese
  • 1 red or green bell pepper, thinly sliced in rings
  • 1 small zucchini, thinly sliced
  • ½ medium eggplant, thinly sliced
  • 2 ears fresh sweet corn, kernels removed
  • 2 thin red onion rings, quartered
  • 2 Tbsp. olive oil
  • 12 fresh basil leaves, chopped
  • ¼ c. prepared basil pesto (more to taste)


For crust:
Dissolve yeast in ¼ c. warm tap water. Add ½ tsp. sugar.
Wait 5-10 minutes for mixture to foam.
Add remaining ¼ c. warm water and ½ c. milk.
Combine dry ingredients.
Add yeast mixture and oil to dry ingredients and mix with hands into a ball. Knead 5 minutes.
Add flour if too sticky or small amounts of water if too dry.
Let rise, covered with a towel, 1 hour or until doubled in size.
Punch down dough to remove all air; divide in two equal parts and roll to fit two round pizza pans.
Poke crusts multiple times with a fork to release air bubbles during baking.
Par-bake at 400 degrees for 4-5 minutes.
*Par-baked crust can be prepared in advance or used immediately.
For sauce:
Melt butter and garlic over medium heat in a small saucepan.
Stir in flour, salt, and pepper.
Add milk and Parmesan cheese; cook and stir over medium heat until thickened and bubbly.
Remove from heat.
Prepare pizza by spreading sauce evenly over both pizza crusts.
Top each with 2 c. shredded mozzarella cheese.
Layer with fresh vegetables (except basil) and drizzle each with 1 Tbsp. olive oil.
Bake at 400 degrees 12-15 minutes; then broil on high 2 minutes.
Remove from oven and top with fresh basil leaves and pesto.

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