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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!
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 2 pizzas
Author Cathy Trochelman

Ingredients

  • *Note: ingredient amounts shown are for two pizzas.
  • For crust:
  • 3 c. flour
  • 1/2 c. lukewarm water
  • 1/2 c. milk
  • 1 1/4 oz. packet dry yeast (2 1/2 tsp.)
  • 1 1/2 tsp. salt
  • 1/3 c. oil
  • 2 Tbsp. sugar
  • For Garlic Cream Sauce:
  • 2 Tbsp. butter
  • 2 cloves garlic
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. milk
  • 1/2 c. grated Parmesan cheese
  • For toppings:
  • 4 c. Roundy's 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 Tbsp. olive oil
  • 12 fresh basil leaves chopped
  • 1/4 c. prepared basil pesto more to taste

Instructions

  1. For crust:
  2. Dissolve yeast in 1/4 c. warm tap water. Add 1/2 tsp. sugar.
  3. Wait 5-10 minutes for mixture to foam.
  4. Add remaining 1/4 c. warm water and 1/2 c. milk.
  5. Combine dry ingredients.
  6. Add yeast mixture and oil to dry ingredients and mix with hands into a ball. Knead 5 minutes.
  7. Add flour if too sticky or small amounts of water if too dry.
  8. Let rise, covered with a towel, 1 hour or until doubled in size.
  9. Punch down dough to remove all air; divide in two equal parts and roll to fit two round pizza pans.
  10. Poke crusts multiple times with a fork to release air bubbles during baking.
  11. Par-bake at 400 degrees for 4-5 minutes.
  12. *Par-baked crust can be prepared in advance or used immediately.
  13. For sauce:
  14. Melt butter and garlic over medium heat in a small saucepan.
  15. Stir in flour, salt, and pepper.
  16. Add milk and Parmesan cheese; cook and stir over medium heat until thickened and bubbly.
  17. Remove from heat.
  18. Prepare pizza by spreading sauce evenly over both pizza crusts.
  19. Top each with 2 c. shredded mozzarella cheese.
  20. Layer with fresh vegetables (except basil) and drizzle each with 1 Tbsp. olive oil.
  21. Bake at 400 degrees 12-15 minutes; then broil on high 2 minutes.
  22. Remove from oven and top with fresh basil leaves and pesto.