Rustic Veggie Pizza
Prep time
Cook time
Total time
Serves: 2 small or 4 mini pizzas
  • 1 lb. fresh or frozen(thawed) pizza dough ball (avail. at most grocery stores) (bring to room temperature)
  • ¼ cup prepared pesto sauce
  • 2 cups chopped veggies ( I used roasted beets, asparagus, zucchini, yellow squash, tomatoes,red onion, spinach)
  • 2 Tablespoons fresh goat cheese ( or ricotta)
  • olive oil, for brushing pizza
  1. Preheat oven to 425F., coat a non-stick cooking sheet with cooking spray.
  2. Divide dough ball into desired number of pizzas (2 small or 4 mini) . On a floured surface, pat dough into desired shape (round, oval, square).
  3. Spoon on desired amount of pesto sauce (leaving ½-1 inch rim around the edges).Top with chopped veggies. Brush rim of pizza with olive oil (to prevent burning).
  4. Cook 12-14 min. until crust is golden brown. Remove from oven and top with goat cheese. Let cool 5 min. and serve.
Recipe by Simple Healthy Kitchen at