|Photo from Taste of Home|
I turned to my 2005 Light & Tasty Annual Recipes book and sure enough, they had this wonderful recipe: Pesto Vegetable Pizza. This is far better than the one I used to order at Subway!
I haven't yet made this exactly according to the recipe as far as the vegetables go -- I've just used what I had on hand, which has been no mushrooms, sometimes grape tomatoes (sliced), baby spinach or kale, and red peppers rather than yellow. So far I've used homemade pesto because I had some in the freezer. But that's almost gone, so I bought a jar of Classico®. Much less expensive than the fresh pesto in the deli.
I used a homemade gluten free crust made according to this recipe: Best Gluten-Free Pizza Crust Ever. I made this crust in a jelly roll pan (approximately 10x15") and baked it for about ten minutes at 400º before adding the toppings and baking it according to the recipe.
But you could also use a Boboli® pre-baked crust as the pizza recipe calls for -- or, use this recipe: Homemade Italian bread shells like Boboli®.
This pizza is so delicious! We highly recommend it. Mr. T does not miss the pepperoni one bit!