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Garden Vegetable Pesto Pizza

Homemade Garden Vegetable Pesto Pizza starts with a delicious garlic cream sauce topped with mozzarella cheese, eggplant, zucchini, red peppers, sweet corn, fresh basil, and a drizzle of pesto . The perfect summer pizza, straight from the garden!
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Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 2 pizzas
Calories: 468kcal
Author: Cathy Trochelman

Ingredients

  • *Note: ingredient amounts shown are for two pizzas.
  • For crust:
  • 3 cups flour
  • 1/2 cup lukewarm water
  • 1/2 cup milk
  • 1 1/4 ounce packet dry yeast 2 1/2 tsp.
  • 1 1/2 teaspoons salt
  • 1/3 cup oil
  • 2 Tablespoons sugar
  • For Garlic Cream Sauce:
  • 2 Tablespoons butter
  • 2 cloves garlic
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • For toppings:
  • 4 cups shredded mozzarella cheese
  • 1 red or green bell pepper thinly sliced in rings
  • 1 small zucchini thinly sliced
  • 1/2 medium eggplant thinly sliced
  • 2 ears fresh sweet corn kernels removed
  • 2 thin red onion rings quartered
  • 2 Tablespoons olive oil
  • 12 fresh basil leaves chopped
  • 1/4 cup prepared basil pesto

Instructions

For crust:

  • Dissolve yeast in 1/4 cup warm tap water. Add 1/2 teaspoon sugar.
  • Wait 5-10 minutes for mixture to foam.
  • Add remaining 1/4 cup warm water and 1/2 cup milk.
  • Combine dry ingredients.
  • Add yeast mixture and oil to dry ingredients and mix with hands into a ball. Knead 5 minutes.
  • Add flour if too sticky or small amounts of water if too dry.
  • Let rise, covered with a towel, 1 hour or until doubled in size.
  • Punch down dough to remove all air; divide in two equal parts and roll to fit two round pizza pans.
  • Poke crusts multiple times with a fork to release air bubbles during baking.
  • Par-bake at 400 degrees for 4-5 minutes.
  • *Par-baked crust can be prepared in advance or used immediately.

For sauce:

  • Melt butter and garlic over medium heat in a small saucepan.
  • Stir in flour, salt, and pepper.
  • Add milk and Parmesan cheese; cook and stir over medium heat until thickened and bubbly.
  • Remove from heat.
  • Prepare pizza by spreading sauce evenly over both pizza crusts.
  • Top each with 2 cups shredded mozzarella cheese.
  • Layer with fresh vegetables (except basil) and drizzle each with 1 Tablespoon olive oil.
  • Bake at 400 degrees 12-15 minutes; then broil on high 2 minutes.
  • Remove from oven and top with fresh basil leaves and pesto.

Nutrition

Serving: 1grams | Calories: 468kcal | Carbohydrates: 48g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 28mg | Sodium: 803mg | Fiber: 3g | Sugar: 7g