Pesto Veggie Pizza
Details
- Serving Size:   4
- Weight Watchers:   26 Points
Cuisine
- Mediterranean
- Italian
- European
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 packet active dry yeast
- 1 cup warm water
- 1 TBSP Honey
- 2¾ cups flour, divided
- 2 TSP Salt
- 2 TSP Garlic Powder
- 2 TSP Onion Powder
- 2 TSP Italian Seasoning
- 2 TBSP Olive Oil
- ¼ cup cornmeal
- ½ jar tomato sauce
- 1½ cups shredded mozzarella cheese
- 1 cup shredded cheddar mozzarella cheese
- 4 TBSP Pesto
- 1 bell pepper, diced into bite sized pieces
- 3 tomatoes, thinly sliced
- ¼ red onion
- 1.5 oz black olives
- ¼ cup shredded Parmesan
Instructions
Mix the yeast with the water and honey in a large bowl.
Then slowly add 1 more cup of flour to the mixture.
Place dough in a large greased bowl and cover with plastic wrap.
Place bowl in a place with no drafts, such as the microwave or a cold oven.
Let sit until dough rises in size, about 3-4 hours.
Place dough on baking sheet and with fingers gently spread the dough to the size of the pan.
Using a spoon, spread the pasta sauce evenly over the dough, leaving a wide berth around the edges.
Add dollops of pesto to the pizza.
Sprinkle Parmesan cheese over the top.
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