Pesto Veggie Pizza

• Produce

  • 1 Baby spinach, leaves
  • 1 Green onion
  • 1 Red bell pepper
  • 1 Tomato
  • 1 Zucchini

• Condiments

  • 1/2 cup Pesto sauce

• Baking & Spices

  • 1 envelope Fleischmann's pizza yeast
  • 1 3/4 cups Flour
  • 3/4 tsp Salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Oil

• Dairy

  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

• Liquids

  • 2/3 cup Water

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 3/4-2 cups flour
• 1 envelope Fleischmanns Pizza Yeast
• 1 1/2 tsp sugar
• 3/4 tsp salt
• 2/3 cup very warm water
• 3 Tbsp oil
• 1/2 cup Pesto Sauce
• Baby spinach leaves
• zucchini, sliced
• green onion, chopped
• red bell pepper, chopped
• Tomato, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese

Directions

• Preheat oven to 450°F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Pour dough out onto a floured surface and knead, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Roll dough into a large circle and place on a pizza stone or baking sheet. Bake for 5-6 minutes -- dough will be just set and only lightly browned on the bottom. Spread a thin layer of pesto sauce over the crust. Top with spinach, mozzarella cheese, and vegetables. Sprinkle a little more mozzarella cheese over the top, along with the parmesan cheese. Bake for an additional 6-8 minutes, until cheese is melted and bubbly.