Aggie's Kitchen Roasted Veggie Pesto Pizza

I've been gone for a couple months; mostly busy with school and homework.  Downloading the pictures  for this pizza made me realize how many recipes I have to post.  It has been so long that  I had forgotten about some of the things I made.

This is by far one of the best pizzas I have ever eaten in my life.  It's a veggie lover's dream, and meat could also be added if desired.  I made a few modifications to the recipe posted below.  I made a basic pesto, which follows the pizza recipe.  I also bought a fresh cooked italian herb pizza crust from our local Farmer's Market.  That part is really up to one's taste and could be adjusted.  I hope you love it as much as we did!

Roasted Vegetable Pesto Pizza
Courtesy of Aggie's Kitchen

store bought or homemade pizza dough
1-2 red bell peppers, chopped (I used 2)
1-2 zucchinis, chopped (I used 2)
2 yellow squash, chopped
red onion, chopped (I used 1/2 of a large)
4-5 garlic cloves, crushed
store bought or homemade pesto
pine nuts
mozzarella cheese, shredded
2 tsp olive oil
salt and pepper

In a large bowl, toss veggies, olive oil and salt and pepper. Spread evenly on large baking sheet and place in a preheated 425 degree oven. Roast vegetables for approximately 20-25 minutes, tossing about halfway through.

Spread pizza dough out on flat surface. Work dough out, pulling and stretching gently until reaching desired size. I use a pizza stone and try to get the dough just slightly larger than the stone since it does tend to shrink back slightly.

Spread pesto evenly over pizza dough. Spread roasted vegetables over pesto. Top with pine nuts and mozzarella. Bake in 425 degree oven for approximately 15-20 minutes or until dough is golden brown and cheese is melted. Be sure to lift pizza up and check that the bottom is browning as well. If it is not, place on lower rack for a few more minutes.

Basic Basil Pesto

2 cups fresh basil leaves
1/2 cup freshly grated Parmesan (use the REAL stuff - it'll make all the difference)
1/3 cup pine nuts
3 garlic cloves (more or less depending on size of cloves)
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper to taste

In a food processor, combine the basil and pine nuts; pulse several times.  Add the garlic and pulse a few more times until the garlic and pine nuts are tiny pieces.  Slowly drizzle in the EVOO while the food processor is still running.  Scrape down the sides and add the grated parm cheese and pulse until well blended.  Add salt and pepper, adjusting to your preferred taste.

If the basil or garlic are overpowring, add some more cheese, nuts and EVOO.  Approximately 1 C.

My Favorite Soup Recreated

Stuffed green pepper soup has always been my favorite soup.  It's so warm, yummy, fresh, and filling.  It's like a party in your mouth.  PK has always had my favorite, but now I can make it and never have to wait until the 3rd Thursday of every month before I get my favorite tasty soup.  I hope you try it, and love it as much as I do.  It makes a huge pot, which is even better because I LOVE leftovers. 

I have four green peppers pictured, but only ended up using three.

Stuffed Green Pepper Soup

1 lb. ground beef (I used venison)

3 green peppers, diced into bite sized pieces

2 small onions, diced

3 garlic cloves, minced

Salt and Pepper

32 oz. can reduced sodium beef broth

1 beef boullion cube (optional)

28 oz. can diced tomatoes

26 oz. can Cambell's tomato soup

1-6 oz. can tomato paste

1.5 to 2 cups cooked Quinoa (you could sub rice; cook the Quinoa according to the package directions, but 1 cup dry should be around 2 cups cooked.)

On a stove-top over medium-high heat, brown meat in stock pot with onions, garlic, salt and pepper.  Add green peppers and cook until slightly tender (about 10 minutes).  Then add the remaining ingredients, except the Quinoa.  Reduce heat and simmer for approximately 45 minutes, then add the quinoa and serve.

I used venison, which is very lean and did not need to drain my meat.  This turned out better than I could have dreamed!!!