White Pizza With Shaved Vegetables and Pesto

Terrific! I was worried about the vegetables, wondering if I should have sauteed them first. They came out perfectly! Not being a raw onion fan, I think I will saute the leeks just briefly. before putting them on the pizza. I did add 1 T olive oil to the cheese mixture to make it creamier and easier to spread. This recipe is a keeper.

• Anonymous

• Seattle, WA

• 6/16/2023

I made my own pizza dough, but this recipe I will be making more often! Delicious, fresh and easy!

• Catriona

• Vienna, Austria

• 3/6/2022

Really liked this recipe! Super easy, quick enough for a weeknight meal, and tasty! Loved that it's vegetarian too!

• kunjan

• Oregon

• 7/21/2021

My first review -- But this is too good not to comment. Fabulous!!! Next time I'll chop veggies rather than shave to make for neater eating.

• egore

• Nova Scotia

• 5/25/2021

Looks good, but your nutritional info seems to be for the whole pie, not for one of four servings.

• Anonymous

• Vt.

• 8/19/2019

This pizza is an absolute winner! It has a ton of veggies that were easy to prepare and the pesto base adds great flavor. I used my bread maker to make a tumeric and red pepper dough (tablespoon of each to the normal dough recipe) and it added a really cool color and texture. Regardless, my wife and I loved it. We will be making it again soon.

• aterrance

• St. Louis, MO

• 5/28/2019

This was delicious and full of flavor. Our grocery was out of watercress so I substituted spinach and I used fresh sugar snap peas which I shaved (pod and all) in place of frozen peas. The sugar snaps added a lovely bit of crunch to the finished pizza. Other than that, made this recipe exactly as suggessted. Definietly a new favorite!

• inthevintagekitchen

• Nashville

• 7/5/2018

This was extremely underwhelming for the amount of effort, time and price of ingredients. It took me more than 1.5hrs, with pre-prepared baked pizza base. It was bland for me.

• Anonymous

• London, UK

• 7/2/2018

Definitely a winner! Got raves from my household--and shows off spring's finest. Followed the recipe other than shaving the veggies--just sliced the squash very thinly and chopped baby (pencil thin) asparagus from the farmer's market. Used standard Trader Joe's pizza crust, pesto, shaved cheese blend. We'll be making this again!!!

• Anonymous

• Mountain View, CA

• 5/7/2018

This was INCREDIBLE. The changes I made, because I needed more servings, were to use a 12 oz container of Bellwether Farms Basket Ricotta (yum!) and two Wewalka Bistro pizza crusts. Otherwise kept everything the same, and it was plenty for the two pizzas. Maybe the most delicious pizza or vegetarian entree I've ever made.

• Maddie Hj

• Cape Cod, MA

• 9/20/2017

I have to rate this, though I would rather not because I deviated a bit too much from the recipe, but I liked my result. I made the ricotta pesto blend for the base and topped with zucchini, asparagus, and leeks, and a bit more mozz. I sauted the veggies first. Next time, I won't bother with shaving the veggies, just slice them thin. After it came out of the oven, I topped it with pea shoots. Yummy.

• debnev

• Redding, CT

• 7/8/2017

3.5 rating. I will make this again because it has so many healthy vegetables on it. Because I needed to use up some radishes, I added these with the veggies.

• mrstoppr

• St. Paul, MN

• 6/14/2017

This looked to be a strange combination of flavors when I saw it, but I went ahead and gave it a try, and everyone loved it. We did use a store-bought crust from Whole Foods, but other than that, we remained loyal to the recipe. I must say that "shaving" the asparagus was a real hassle (perhaps I need to invest in a better shaver), but other than that, it came together quickly and was delicious.

• Anonymous

• Iowa

• 6/2/2017