Roasted Red Pepper Pizza with Pesto

Adapted fromĀ The Very Best of Recipes for Health

Are you getting the idea that I’m pesto-crazed? It’ll only get worse as the basil really starts to grow and I can make my own. This is my version of a healthy, easy weeknight pizza dinner but you can add (or subtract) ingredients as you wish. If you don’t have a ball of whole wheat pizza dough frozen and don’t want to make it, you can easily use a premade shell or pick up some fresh pizza dough at your local grocery. Most have them in the section where you find the pre-made fresh pizzas. You will not even notice that there is no red sauce (but for the fact that I just told you so!).

  • 2 tablespoons olive oil
  • Cornmeal, for dusting the pan
  • 1/2 recipe whole wheat pizza dough, room temperature
  • 1/2 yellow onion, thinly sliced
  • 2 fire-roasted red peppers (jarred), thinly sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 cup pesto
  • 4 oz. fresh mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons fresh basil, julienned
  • Preheat oven to 450 degrees F. Oil a baking sheet lightly, then sprinkle a little cornmeal over it evenly.
  • Stretch the pizza dough out into a large oval running the length of the pan. Press it gently to an even thickness. Brush 1 tablespoon of olive oil over the top, then place slices of yellow onion on top. Lightly press the onion into the dough. Bake for 10 minutes.
  • Meanwhile, in a small bowl, toss the red peppers, garlic and kosher salt together. Allow the mixture to sit for a few minutes while you prepare the rest of the toppings. It will be a bit juicy.
  • Remove the pan from the oven. Top with the red pepper mixture, including the juice, then dot with dollops of pesto. Finally, lay the slices of mozzarella on top and put the pizza back in the oven for another 5 to 8 minutes, or until the cheese is oozy and the crust is golden brown.
  • Top with the Parmesan cheese and basil. Serve.
  • Quick Tips
  • 1. I like to put the mozzarella cheese on top of everything. It’s a bit deceptive, but this way I can sneak healthy things underneath without an argument. Most of the time, the pizza is eaten and no one is any the wiser!
  • 2. The red pepper is a lovely substitute for red sauce and it offers a substantial nutritional bang. One thing I love about making a pizza supper is that you can easily segment the pizza according to family taste. Onions on half, pepper on some, you get it.
  • 3. Too hot outside to turn the oven on? No problem. Try my grill method, which is outlined in this recipe.

Preparation time: 10 minute(s)

Cooking time: 18 minute(s)

Number of servings (yield): 4

2 responses to “Roasted Red Pepper Pizza with Pesto”

  1. Sarah says:

    It was excellent! I made it exactly as directed and the pesto, the onions baked into the crust… loved it! Thanks so much for sharing, I am new to your blog but I will be returning again for sure.

    • Alicia says:

      Thanks for your comment, Sarah. I’m so glad this worked out for you! With my basil growing out of control, I expect to be making a few more of these in the near future as well.

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