Pesto, Feta, and Veggie Pizza
Treat yourself to slice of this amazing Pesto, Feta, and Veggie Pizza tonight ... it's so delish!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 to 6 servings
- 2 teaspoons extra virgin olive oil
- 1/2 pound sliced mushrooms
- 2 cloves garlic, minced
- nonstick cooking spray
- 1 pound pizza dough
- 1/3 cup pesto
- 2 cups shredded mozzarella cheese
- 1 red pepper, quartered and sliced
- 2 plum tomatoes, seeds and membranes removed, chopped
- 1/4 large red onion, sliced
- 1/3 cup kalamata olives, halved
- 3/4 cup crumbled feta
Preheat oven to 425 degrees. Remove pizza dough from refrigerator.
Heat olive oil in a large skillet over medium-high heat.
Add mushrooms and cook, stirring often, until browned.
Stir in garlic and remove from heat; continue stirring for a couple minutes as pan cools. Season mushrooms to taste with salt and pepper. Allow to cool.
Lightly spray a 15-inch pizza pan with nonstick spray (or coat with olive oil).
Press pizza dough onto pan until it reaches the edges. (Tip: let the dough relax for a few minutes if it won't stay in place, then continue pressing it.)
Spread pesto evenly over crust, then top with about 2/3 of the mozzarella cheese.
Top cheese with mushrooms, peppers, tomatoes, onions, and olives.
Sprinkle with feta and remaining mozzarella cheese.
Bake pizza until crust is well browned, about 20 minutes.
Let cool for a few minutes, then cut into slices or squares. Enjoy!