Recipe | Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus

Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus
It’s no secret: I’m excited about spring. Super excited! While the weather and sunshine and longer days are nice, it’s the gardening that I’m really psyched about. Last summer was our first as homeowners and I was finally able to grow a variety of herbs to cook with mere steps from my kitchen. Oh yes, the community garden plot I had was nice, but it’s just not the same as being able to open the door, grab some basil, and start cooking.

I grew two Genovese basil plants last year; I was worried they wouldn’t be enough, but they ended up being more than I could possibly use. (This year, I’ve planted two Genovese basil plants again and also holy basil and lemon basil–so get ready for a lot of basil recipes soon!) As I usually do at the end of summer, I decided to make a big batch of pesto and freeze it in mini muffin tins to use through the winter. I can’t count how many hectic nights that my frozen pesto saved the day. Working late? Thaw some pesto and throw it into pasta! Got everything you need to make pizza except the sauce? Use pesto instead!

So yeah, pesto pizza isn’t exactly a new idea. But on a busy day, it sure is a good idea. Using a prepared crust and that frozen pesto, this meal came together in under 30 minutes. The bright flavor of the pesto makes me think of summer and that satisfaction you get from eating something you’ve grown yourself, while the asparagus and cremini mushrooms are a reminder that spring is finally here and soon I’ll have fresh basil right outside my kitchen again.

Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6

Serving Size: 1 slice

Pesto Pizza with Roasted Red Peppers, Cremini Mushrooms & Asparagus

A vegetarian pesto pizza topped with cremini mushrooms, roasted red peppers, and shaved asparagus.

Ingredients

  • 1 prepared pizza crust
  • 1 tsp. olive oil
  • 4 cremini mushrooms, sliced
  • 1/2 c. prepared pesto
  • 3/4 c. Italian blend or Mozzarella cheese
  • 1/3 c. roasted red peppers, sliced
  • 4 asparagus stalks, tips cut off and sliced into ribbons with a vegetable peeler

Instructions

  1. Preheat oven to temperature indicated on pizza crust. Place pizza crust on baking sheet.
  2. Heat olive oil in a small skillet over medium heat. Add mushrooms and cook about 5 minutes, or until softened.
  3. Spread pesto evenly onto pizza crust. Top with cheese, mushrooms, red peppers, and asparagus tips and ribbons. Bake until asparagus has softened and cheese has melted, about 10 minutes.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    I am nuts over pesto. And homemade is SO much better than store bought. Wonder if my kids would eat this? We do easy caprese style pizza at least once a week but have to call it “cheesy flatbread” because my daughter doesn’t like pizza. Weird.

    • Kiersten Frase says

      See, when I make pesto, there’s so much of it that it lasts for months–I never have the chance to buy it anymore! There was a brand in WI that we really loved, but I don’t know if they sell it here…

  2. says

    I can’t wait for gardening either! We always plant basil and make fresh pesto, it’s one of my favorite things! We will definitely have to try this recipe, it looks incredible [:

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