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Vegetarian Pesto & Green Veggie Pizza

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Entrees

Adapted from Hy-Vee "seasons" recipe

Ingredients

  • FOR THE CRUST:
  • 1 C + 3/4 to 1 1/4 C all-purpose flour
  • 1 T ground flax meal
  • 1 pkg (2 1/4 tsp) active dry yeast
  • 1 1/2 tsp sugar
  • 3/4 tsp salt
  • 2/3 C warm water (120 to 130 degrees F)
  • 2 T of The Olive Bin's Tuscan Herb Olive Oil
  • 2 tsp minced garlic
  • 1 T yellow cornmeal
  • FOR THE PIZZA:
  • 1/2 C (divided) of The Olive Bin's Garlic-Basil Pesto (prepared according to package directions)
  • 2 T (divided) of The Olive Bin's Rosemary Olive Oil (Fused)
  • 1 1/3 C (divided) broccoli rabe, steamed
  • 2 C (divided) Brussels sprout leaves
  • 2 C (divided) shredded mozzarella cheese
  • Freshly ground black pepper, to taste

Directions

  1. For the crust, in medium bowl, combine 1 C flour, flax meal, yeast, sugar, and salt.
  2. In small bowl, combine warm water, olive oil, and garlic. Add to flour mixture. Using a wooden spoon, stir mixture until well-blended. Gradually stir in enough remaining flour (start with 1/2 C) to make a soft dough. 
  3. On a lightly floured surface, knead dough with enough remaining flour to make a moderately stiff dough that is smooth and elastic. Lightly grease bowl; place dough in bowl and turn once. Cover and let rise in warm place until doubled in size, about 60 minutes.
  4. Preheat oven to 425 degrees F. Lightly grease a large baking sheet or pizza pan; sprinkle with cornmeal. Punch dough down; turn out onto a lightly floured surface. Divide dough into four portions (for individual pizzas) and let rest for 10 minutes. Shape each portion into a 6" or 7" round. Place on prepared baking sheet.
  5. Spread 2 T each of prepared pesto over each crust; drizzle each with 1/2 T olive oil. Top each crust with 1/3 C steamed broccoli rabe and 1/2 C Brussels sprout leaves. Finish topping with 1/2 C mozzarella cheese on each crust. Sprinkle with black pepper, to taste.
  6. Bake for 12 to 14 minutes, or until cheese is bubbly and lightly browned. Remove from oven; let sit for 2-3 minutes to cool slightly. Enjoy!

Servings:

4
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