This pizza is bursting with fresh summer flavors … from the fresh basil pesto to the toppings of zucchini, tomato, red pepper, and mushrooms. I’ve never used the refrigerated dough balls before, but I figured if it was good enough for this Cooking Light recipe, I’d give it a shot. Sure, it’s a little more work than the ready-made pizza crusts, but the payoff is worth it! For only $1.70, I got one of the Safeway Select traditional pizza dough balls, which yielded a thick, chewy crust. I used my pizza stone to get a nice crunchy bottom to support all of my toppings and cheese. As with most moms, I was chasing after two kids while trying to make dinner—hence, the burned cheese. Oh well, it was still delicious!
Summer Vegetable Pizza
1 refrigerated fresh pizza dough
1 tbsp cornmeal
2-3 tbsp fresh basil pesto
½ red bell pepper, diced
1 small tomato, sliced
1 cup fresh mushrooms
½ zucchini, diced
1½ cups shredded mozzarella
1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
2. Put a piece of parchment paper sprinkled with cornmeal on a flat cookie sheet (using a cookie sheet will allow you to pick up and easily slide the pizza onto the pizza stone). With a little olive oil on your hands, form dough into a 14-inch circle.
3. Pierce the entire surface of the pizza dough liberally with a fork. Spread pesto sauce over crust, leaving a ½-inch border. Arrange the vegetables over the dough, and sprinkle evenly with cheese.
4. Carefully remove pizza stone from oven and slide pizza on top, parchment paper and all. Bake at 500° for 15-17 minutes or until the crust and cheese are browned. Brush edge of dough with olive oil. Slice and serve!