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Mediterranean Pesto Pizza with Veggies

Mediterranean Pesto Pizza with Veggies

This pizza is quick to make and full of flavor!  Watch the colors transform like paint on a canvas as you layer the fresh ingredients on top of the dough. Not only does this pizza look like a piece of art, but tastes even better -especially with a nice glass of red wine!


1 (14 oz.) ball pre-made pizza dough (We use Il Fornaio brand)

mediterranean pesto pizza with veggies1/3 cup basil pesto (Fresh is best! See recipe under Vinaigrettes and Marinades)

1 package sliced baby portabella mushrooms

1 Roma tomato (not too soft) – cut into thin slices

1 (6.5 oz.) jar marinated artichoke hearts – drained

3/4 cup shredded cheese (Italian blend)

2 tbsp. grated Parmesan cheese

1 tbsp extra virgin olive oil


Preheat oven to 450°. Lightly rub or spray a little olive oil onto surface of baking sheet or pizza stone to prevent dough from sticking. Remove pizza dough from package and place onto baking sheet/pizza stone and let it rest to room temperature.

Put 1 tbsp olive oil into a sauté pan over medium heat and add mushrooms. Stir to coat mushrooms with olive oil.  While mushrooms are cooking, wash tomato and cut into thin slices, then set aside.  Finish sautéing mushrooms and remove from heat.

Roll or shape pizza dough with your hands into a 12 – 14″ diameter circle. Spread basil pesto over entire pizza (to the edges for a yummy crust). Evenly spread shredded cheese (Italian blend) over entire pizza. Place the tomato slices, mushrooms, and drained artichoke hearts over the entire pizza. Sprinkle the grated Parmesan cheese over the top.

Place in the oven and bake until crust is golden brown and cheese bubbles (about 12 – 15 minutes). When done, remove from oven and let sit for a couple of minutes before slicing.

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