Roasted Pizza with Pesto

I have been slacking off on the weekly pizzas lately! I thought I'd try to redeem myself with this little concoction.

I roasted the onions, pineapple, and peppers under the broiler drizzles with olive oil for about 20 minutes - until the skins of the peppers turned black and blistered. I then put the peppers in a bowl, and covered them with plastic for about 10 minutes, to allow steam to build up. This made it really easy to rub the pepper and remove the burned skins.

Whole-wheat pizza crust
3 Tblsp prepared pesto
1 head of garlic, roasted
1 cup yellow onion, chopped, skewered, and roasted
1/2 cup pineapple, chopped, skewered, and roasted
2 red peppers, roasted
Mozzarella cheese, grated

Spread crust to pan and top with a very thin layer of pesto. Squeeze roasted garlic from the skin and drop evenly over crust. Remove onion and pineapple from skewers and evenly distribute over crust. Slice roasted red pepper into short and thin slices and layer on crust. Top with mozarella cheese. Bake at 425' for 20-30 minutes, or until crust is done to your taste.

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