Time 35m Yield 6 slices. Number Of Ingredients 13 Steps:
In a large nonstick skillet coated with cooking spray, saute the mushrooms, broccoli, zucchini, peppers and onion until tender. Remove from the heat; stir in pesto., Place crust on a 12-in. pizza pan; spread with pizza sauce. Sprinkle with Romano cheese; top with vegetable mixture and olives. Sprinkle with feta and mozzarella., Bake at 450° for 8-12 minutes or until crust is lightly browned and mozzarella is melted.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano. , Bake until pizza is heated through and cheese is melted, 10-15 minutes.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees F (230 degrees C). Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese. Bake for 8 to 10 minutes, or until cheese is melted and browned.
Time 30m Yield 6 servings. Number Of Ingredients 6 Steps:
Preheat oven to 425°. Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Drizzle 1 tablespoon olive oil over dough and sprinkle with sliced garlic. Bake until crust is lightly browned, 10-12 minutes. Top with tomato and fresh mozzarella; bake until cheese is melted, 5-7 minutes longer. Drizzle with remaining 1 tablespoon olive oil and top with basil. Serve immediately.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 400°F. Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil. Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat. Cover and bake at 400°F for 20 minutes. Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside. Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan. Spread with sauce; top with the tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.
Yield 4 servings Number Of Ingredients 16 Steps:
Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander. Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes. Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth. Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes. Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.
