Summer Veggie Pizza

Ginger Marks

By
@FurbelowFarms

My boys (4,12&13) are not big on eating veggies, but they absolutely loved this recipe!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
10 Min
Cook:
10 Min

Ingredients

1/2 medium
yellow squash cut in half length wise then thinly sliced
1/2 medium
zucchini cut into quarters length wise then thinly sliced
1/2 medium
onion thinly sliced
4 small
mushrooms sliced
1/2 tsp
salt
1/2 tsp
pepper
3 Tbsp
sun dried tomatoes
2 Tbsp
coconut oil
3/4 c
shredded mozzarella cheese
1/3 c
basil pesto
3
7" traditional pizza crusts

Step-By-Step

1Pre-heat oven to 450°F.
2In a large pre-heated sauté pan, add coconut oil.
3Add onions and cook for 1 minute on medium-high heat.
4Add mushrooms, squash, zucchini, salt and pepper.
5Cook for 4 to 5 minutes until veggies start to soften and caramelize.
6Add sun-dried tomatoes to veggies and turn heat down while preparing pizza crusts.
7Place pizza crusts on a pizza pan and spread the basil pesto on each crust evenly.
8Transfer veggies from pan to pizza crusts.
9Top each pizza with the mozzarella cheese.
10Lower oven temperature to 425°F.
11Bake on cookie sheet or directly on middle rack for 7 to 10 minutes.