garden vegetable pesto pizza

Recipe serves: 1 serving


  • 1 whole-grain tortilla or pita bread
  • 2 tablespoons pesto sauce
  • ¼ cup part-skim shredded mozzarella cheese
  • ¼ cup shredded Italian cheese blend
  • ¼ cup raw or pre-roasted vegetables of choice (tomato, broccoli, bell pepper, or cauliflower)
  • ½ cup spinach leaves, torn


  1. Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.
  2. Place the tortilla or pita on the prepared baking sheet, and toast to 75% of desired crispiness.
  3. Remove crust from oven spread on pesto sauce evenly.
  4. Assemble pizza – sprinkle half of the shredded cheese atop the pesto sauce, followed by the spinach and additional vegetables. Top with remaining cheese.
  5. Bake for another 3-5 minutes, or until toppings have slightly browned and the cheese has melted.

Editor's Note: This recipe was originally published on , and was last reviewed on .

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