Bellpepper, Zucchini and Pesto Pizza
by Tarla Dalal
Added to 137 cookbooks
This recipe has been viewed 29055 times
A thin crust pizza topped with pesto and a colourful combination of fresh vegetables, cheese and then baked to perfection. . .
- Combine all the ingredients along with 2 tbsp of water and blend in a blender and into a smooth paste.
- Divide the pesto into 2 equal portions and keep aside.
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds.
- Add the onions and sauté on a high flame for 1 minute.
- Add the green, yellow and red capsicum, zucchini and salt, mix well and sauté on a high flame for 1 to 2 minutes.
- Add the dry red chilli flakes, mix well and cook on a high flame for 1 minute.
- Divide the topping into 2 equal portions and keep aside.
- Place one pizza base on a dry, flat surface.
- Spread 1 portion of the pesto sauce evenly over it.
- Top with 1 portion of the prepared roasted vegetable topping evenly over it.
- Sprinkle 5 tbsp of grated cheese over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the base is evenly browned.
- Repeat with the remaining ingredients to make one more pizza.
- Serve hot.
Nutrient values per pizza
|Vitamin A||653.1 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||48.4 mg|
|Folic Acid||10.5 mcg|
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