Pesto, Feta, and Veggie Pizza
Treat yourself to slice of this amazing Pesto, Feta, and Veggie Pizza tonight ... it's so delish!
Servings: 8 slices
Ingredients
- 2 teaspoons extra virgin olive oil
- ½ pound sliced mushrooms
- 2 cloves garlic, minced
- kosher salt
- pepper
- nonstick cooking spray
- 1 pound pizza dough
- ⅓ cup pesto
- 2 cups shredded mozzarella cheese
- 1 red pepper, quartered and sliced
- 2 plum tomatoes, seeds and membranes removed, chopped
- ¼ large red onion, sliced
- ⅓ cup Kalamata olives halved
- ¾ cup crumbled feta
Instructions
- Preheat oven to 425 degrees. Remove pizza dough from refrigerator.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms when hot 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.
- Spread pesto evenly over crust, then top with about ⅔ 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. Enjoy!
Notes
If your pizza dough contracts when spreading on the pan, let it rest for few minutes before continuing. Resting relaxes the gluten, making it easier to spread.
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