Summer Veggie and Pesto Pizza

While reading my Family Fun magazine I came across this recipe for a Veggie & Pesto Tart made with pie crust. It looked so amazing I just had to make it. Also being that we were knee deep in squash I thought it a perfect time. Instead of doing a tart I made a pizza, using the whole wheat pizza dough from Fresh & Easy, which is in my opinion the best way to do pizza dough ($1.50 for a spectacular dough either white or wheat).

This Veggie & Pesto Pizza was absolutely incredible! I loved every last bite of it. I will be making this many more times and am hoping to introduce it to as many people as I can.

Summer Veggie & Pesto Pizza

8 servings

Ingredients:

1 pizza crust ( mine was a wheat one from Fresh and Easy)

2 tsp. olive oil

2 small zucchini, sliced into thin rounds

2 small yellow squash sliced into thin rounds

Kernels cut from ear of 1 sweet corn

salt and pepper

2 Tbsp. of your favorite basil pesto

2 oz. fresh goat cheese or cream cheese at room temp ( I did a combination of both)

1 large egg

5 to 10 grape or cherry tomatoes, halved

1/4 cup shredded parmesan

5 basil leaves thinly sliced

Heat oven to pizza instructions or 450. Roll out pizza dough onto pizza stone or sheet.

Heat oil in a large skillet over medium-high heat. Add zucchini, squash, corn and season with salt and pepper. Cook vegetables until the they are lightly browned, about 5 min.

Transfer to a bowl to cool, then toss with the pesto

In a small bowl, whisk together the goat cheese and or cream cheese with the egg until almost smooth. Season with salt and pepper.

Use a spatula or the back of a spoon to spread the egg and cheese mixture over the crust. Spread the cooked veggies on top then scatter on the tomatoes and parmesan cheese. Bake until crust is golden about 20 min. Let it cool slightly on a wire rack. Sprinkle it with basil before serving.