Bellpepper, Zucchini and Pesto Pizza Video by Tarla Dalal

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A thin crust pizza topped with pesto and a colourful combination of fresh vegetables, cheese and then baked to perfection. . .

Recipe Description for Bellpepper, Zucchini and Pesto Pizza

Preparation Time: 15 mins
Cooking Time: 5 mins
Baking time: 20 to 25 minutes.
Baking temperature: 200°C (400°F).
Makes 2 pizzas
Show me for pizzas

Ingredients

For The Pesto
2 cups fresh basil
3 tbsp olive oil
1/4 cup walnuts (akhrot)
2 garlic (lehsun) cloves
salt to taste

For The Roasted Vegetable Topping
2 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/2 cup thinly sliced green capsicum
1/2 cup thinly sliced red capsicum
1/2 cup thinly sliced yellow capsicum
1/2 cup sliced zucchini
salt to taste
1 1/2 tsp dry red chilli flakes (paprika)

Other Ingredients
2 readymade thin crust pizza base
10 tbsp grated processed cheese

Method

For the pesto

Combine all the ingredients along with 2 tbsp of water and blend in a blender and into a smooth paste.
Divide the pesto into 2 equal portions and keep aside.

For the roasted vegetable topping

Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds.
Add the onions and sauté on a high flame for 1 minute.
Add the green, yellow and red capsicum, zucchini and salt, mix well and sauté on a high flame for 1 to 2 minutes.
Add the dry red chilli flakes, mix well and cook on a high flame for 1 minute.
Divide the topping into 2 equal portions and keep aside.

How to proceed

Place one pizza base on a dry, flat surface.
Spread 1 portion of the pesto sauce evenly over it.
Top with 1 portion of the prepared roasted vegetable topping evenly over it.
Sprinkle 5 tbsp of grated cheese over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the base is evenly browned.
Repeat with the remaining ingredients to make one more pizza.
Serve hot.