Tuesday, February 28, 2012

VHD 2/12 - Whole Wheat Pesto Pizza

Whole Wheat Pesto Pizza

Trader Joe's 100% Whole Wheat pizza dough - 1/2 the quantity i.e. 8oz
Fresh asparagus - about 10, I used the top 4"
Frozen broccoli - about 10 florets, thawed
Sun dried tomatoes - 3 T
Basil pesto - 4 T
Cheese - 1/4 C or less of any low-fat variety. I might try nutritional yeast flakes as a substitute next time!
Suggestions for other substitutes are welcome :)

Preheat the oven at 350 F.

Prepare a cookie sheet with parchment paper and sprinkle some cornmeal over, this helps easy removal of the pizza post baking. Place the dough on the sheet and roll it out, use some flour if required. If you are using your "clean" hand/fingers, rub some EVOO before you start. I rolled it out to about 6-7" but for next time, I might try close to 9-10" because when you bake, it rises/puffs up really well.

Once you've rolled your dough out, brush some EVOO all over including the ends. I used about 1T of the oil from the sun dried tomatoes. Arrange the vegetables (leaving about 1" all along the corner) as per your choice, crush some salt & pepper over and also grate the cheese over the pizza. Bake for 20-25 minutes. I put it back in for another 5 minutes at 375 F. The baked asparagus and tomatoes along with the cheese provide that delicious crunch! You can also sprinkle some pepper flakes and Parmesan cheese before serving.


  1. Fantastic post!!!! Your blog is brilliant!!!! You've got wonderful taste and a nice sense of style - you are amazing!!! Have a great weekend!!! :-)


  2. Its such a great idea to have broccoli and asparagus on your pizza. How did it taste? Was it easy to bite? I am goign to try this exotic mix next time I make my pizza.


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