Garden Pesto Pizza

Print this recipe

Ingredients for dough

• 1 cup and 2 tbsp. water
• 2 tbsp. olive oil or vegetable oil
• 3 cups high gluten flour
• 1 tsp. sugar
• 1 1/2 tsp. salt
• 2 1/2 tsp. dry yeast

• 3 zucchinis, thinly sliced
• 1 red or green bell pepper, chopped
• 2 tbsp. sundry tomato in oil , chopped
• 1/4 cup black olives, sliced
• 3 tbsp. parmesan cheese
• 2 cups shredded Monterey Jack and cheddar cheese
• 1/8 tsp. salt
• 1/4 cup pesto sauce (If you like to make your own pesto sauce, click here.)
• 1/4 cup artichoke lemon pesto by CIBO (If this is not available, put 1/4 cup chopped marinated artichoke, 2 cloves garlic (crushed) and 1/8 tsp. lemon rind)
• 1/4 cup Prego mushroom pasta sauce (any red spaghetti sauce)
• 1 tbsp. olive oil

1. Put all the ingredients for dough in the machine and set it for "dough".
2. Meantime slice zucchinis thinly, and chop bell pepper small and spread them on the cookie sheet. Put it in the warm oven with the door open about 5 inches. Let them dry until the dough is ready. ( for about 1~1 1/2 hour) Drying vegetables prevents the pizza becoming soggy.
   
3. On the shaped dough, spread olive oil, pesto sauce, artichoke lemon pesto evenly. Drop pasta sauce.
   
4. Sprinkle cheese.
5. Spread vegetables, sundry tomato, parmesan cheese and salt.
   
6. Bake at 400°F for about 15 minutes.

Our Most Popular Recipes

• Shrimp Dumplings
• Almond Cookies
• Shortening-Free Pie Crust