Whole Wheat Pesto Pizza with Roasted Vegetables
by Tarla Dalal

Pesto is a world-renowned Italian spread made of walnuts and basil. It is a versatile ingredient, which can be used in many ways – ranging from dip and sauce to salad dressing and pizza topping.

This pizza benefits from the pesto, which gives it a luscious mouth-feel and amazingly vibrant taste. The exotic nature of the pizza only deepens as you discover the mix of cheese and vegetables that go into it.

When served fresh, you will really enjoy the crisp and juicy texture of the roasted veggies against the cheesy background that is enhanced with pesto.

Another unique touch in this pizza is the garnish of arugula and parmesan cheese, which imparts a really wonderful taste to it.

The Whole Wheat Pesto Pizza with Roasted Vegetables is indeed a very special treat, and must be enjoyed fresh to discover its full potential.

Try other pesto recipes like Pesto Penne or Pesto and Roasted Red Capsicum Bruschetta .

Whole Wheat Pesto Pizza with Roasted Vegetables

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Whole Wheat Pesto Pizza with Roasted Vegetables recipe - How to make Whole Wheat Pesto Pizza with Roasted Vegetables

2 whole wheat pizza base (8”) each

To Be Blended Into A Smooth Pesto
1 cup basil , torn into pieces
1/2 cup walnuts (akhrot)
1/4 tsp roughly chopped green chillies
2 tsp roughly chopped garlic (lehsun)
1 tbsp olive oil
1 tsp lemon juice
salt to taste
3 tbsp water

To Be Mixed Into A Cheese Mixture
1/4 cup grated mozzarella cheese
1/4 cup grated processed cheese

For The Topping
2 tsp olive oil
3/4 cup sliced coloured capsicum
1/2 cup zucchini slices
1/2 tsp dried mixed herbs
salt to taste

Other Ingredients
1/2 cup arugula leaves , torn into pieces
4 tsp parmesan cheese

Method
For the topping

Heat the olive oil in a broad non-stick pan, add the capsicum, zucchini and salt and sauté on a medium flame for 3 minutes.
Add the dried mixed herbs and mix well. Keep aside.

How to proceed

Place a whole wheat pizza base on a clean, dry surface, apply half the pesto sauce and spread it evenly.
Place half the topping evenly over it.
Sprinkle half the cheese mixture evenly over it.
Repeat steps 1 to 3 to make 1 more pizza.
Bake them in a pre-heated oven at 200ºc (400ºf) for 15 minutes or till they turn crispy and the cheese melts.
Immediately arrange ¼ cup of arugula leaves and sprinkle 2 tsp of parmesan cheese powder evenly over each pizza.
Cut each pizza into 8 equal pieces and serve immediately.

Nutrient values (Abbrv) per pizza

Energy	594 cal
Protein	18.3 g
Carbohydrates	43.2 g
Fiber	7.6 g
Fat	39.9 g
Cholesterol	21.1 mg
Sodium	392.9 mg

Click here to view calories for Whole Wheat Pesto Pizza with Roasted Vegetables

Payal Parikh 86

on 04 Apr 17 09:37 AM

I always made the regular pesto pizza for my family. But this recipe of pesto with roasted vegetables when baked taste soo good, what I liked the most was the addition of arugula leaves and parmesan cheese powder after baking that gave that extra uniqueness and taste to this pizza.