Didn't have zucchini but made as written. Loved all the blend of flavors.
Good , but different. I used another recipe and made dough for pizza from scratch and it was thick crusted. I could have used a pizza dough recipe from cook.
I haven't yet been motivated enough to make the home-made pesto sauce, but even using store bough this recipe is fabulous. Delicious pizza! Thank you!
My husband and I are trying to have a meatless day a week in an effort to help the environment. Found this recipe, tried it and it is amazing!!! So much so that I shared it with friends and they all LOVE it as much as we do!!! The only difference is that I bought the pesto to save time and made a whole wheat Pizza crust. Thanks for sharing, we will be using this recipe often.
This turned out very delicious with a great flavor from the roasted veggies. I used Jenny Gentile's Pizza Dough (didn't let it rise again after shaping in pan). I added another layer of cheese at the end, because my veggies looked a bit precarious perched on top, and I liked the "finished" look it gave. I used a pesto sauce I already had made (which had basil and cilantro) and it cut down on the prep. I did add about 2 tbs. of oil for my veggies. Thanks Claudia, for posting. I Roxygirl
Great pizza! I used a small boboli crust. I loved the roasted veggies! I used tomatoes and zucchini from the garden. Thanks Claudia!
This pizza is absolutely delicious. For my veggies, I used mushroom, onion, squash and zucchini. I have never been a huge fan of a lot of tomato sauce, so the use of pesto in this one was perfect. This is a variation I will use again and again. Thanks!
The pesto sauce gives this pizza a wonderful garlic flavor that keeps you coming back for more. What a nice change from the regular tomato sauce pizzas. I didn't have fresh basil and green pepper so I subbed 1 tbsp of dried basil and extra red pepper. I did double the olive oil in the vegetable seasoning so it would more easily poor over the veggies. I think next time I will just sprinkle on the herbs and oil separately over the veggies. I also forgot to cover the veggies when I baked them and they still tasted great! I can't wait to make this again. (GLUTEN FREE NOTE: For those of you who make gluten free pizza crusts, I recommend cooking your crust for 10 minutes before adding the toppings to get a crisper crust. It is also probably best to cook it in a heavy noon-stick pan rather than glass to keep the crust from getting soggy).
A delicious pizza! I have served it as a main dish and also as an appetizer pizza for our weekly football game get-togethers with our neighbors - just cut it into small appetizer-size square pieces. I have the recipe from an issue of Taste of Home. Thanks for posting!