Rustic Veggie Pizza
Servings: 2 small or 4 mini pizzas
Ingredients
- 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
Instructions
- Preheat oven to 425F., coat a non-stick cooking sheet with cooking spray.
- 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).
- 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).
- Cook 12-14 min. until crust is golden brown. Remove from oven and top with goat cheese. Let cool 5 min. and serve.