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Contest-Winning Pesto Veggie Pizza

When I was thinking about what my family likes to eat and what I like to cook, the answer was pizza! —Dana Dirks, San Diego, California
  • Total Time
    Prep: 30 min. + standing Bake: 10 min.
  • Makes
    6 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 to 1-1/2 cups whole wheat flour
  • 3-1/2 cups fresh baby spinach
  • 1/4 cup prepared pesto
  • 1-3/4 cups coarsely chopped fresh broccoli
  • 3/4 cup chopped green pepper
  • 2 green onions, chopped
  • 4 garlic cloves, minced
  • 2 cups shredded part-skim mozzarella cheese

Directions

  • In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes.
  • Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° until lightly browned, 8-10 minutes.
  • Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil until wilted, 3-5 minutes. Drain and place in a food processor. Add pesto; cover and process until blended.
  • Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake until cheese is melted, 10-12 minutes.
Nutrition Facts
1 piece: 364 calories, 17g fat (6g saturated fat), 29mg cholesterol, 543mg sodium, 35g carbohydrate (5g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 fat, 1 vegetable.
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