Roasted Vegetable Pizza
This blog post was made possible thanks to Filippo Berio
I am struggling to accept that summer is ending soon. I have had the best time soaking up the sunshine both here in New York City and on vacation—namely in Greece and in Virginia at Chef Kwame Onwuachi’s Family Reunion! In light of my sadness over the end of the summer, I am left with brilliant memories from both of these eye-opening adventures! And for me, memories come in the form of something tasty!
There is one ingredient that I find myself reaching for time and time again when cooking. Whether it’s to brighten up a salad or add that Mediterranean edge to a dessert, olive oil adds the right richness to every recipe. That being said, it is so important to use high quality olive oil. My favorite brand is Filippo Berio—a company which has been creating olive oil for over 150 years! They hold themselves to the highest standards of craftsmanship, and create olive oils, vinegars, and pestos that will add excitement to any dish.
Going into the fall, I have been anticipating the return to routine as well as the change in season. I find myself needing to plan more during the colder months, so I keep my fridge and pantry shelves stocked with versatile ingredients for weeknight dinners. For example, I keep Filippo Berio Sun Dried Tomato Pesto around at all times! It’s a wonderful pasta topping or charcuterie board addition, and l have even discovered that it makes a perfect pizza sauce! I am so excited to share this Vegetable Pizza with Pesto recipe with you all, so we can all head into fall with a healthy, comforting recipe up our sleeve! Filippo Berio’s pesto brings out the best in the hearty vegetables that you’ll find to be abundant in your grocery store this fall! My Vegetable Pizza with Pesto is one of those simple yet dreamy weeknight recipes with ingredients that will put a smile on everyone’s face!
Roasted Vegetable Pizza
1 prepared Pizza Crust, store-bought or homemade (I used store-bought)
⅓ cup Filippo Berio Sun Dried Tomato Pesto
½ cup shredded mozzarella
1 – 1 ½ cups of your favorite fall vegetables, cooked until tender
1 tablespoon Filippo Berio Robusto Olive Oil
Note: If your veggies aren’t cooked, roast them in a 400 degree oven with a drizzle of Filippo Berio Robusto Olive Oil until fork-tender (a fork easily pierces the flesh). The amount of time depends on the type of veggie and how thinly it’s sliced.
Preheat the oven to 450 degrees. Place a piece of parchment paper on a baking sheet.
Place the pizza crust on the prepared baking sheet. Spread the Filippo Berio Sun Dried Tomato Pesto over the crust in an even layer. Sprinkle the mozzarella cheese on top, then arrange the cooked vegetables.
Drizzle the tablespoon of Filippo Berio Robusto Olive Oil on top.
Bake for 10-12 minutes, until the crust is browned, the cheese has melted, and the veggies are warm throughout and blistery.
Remove the pizza from the oven, slice, and serve.
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