Pesto Veggie Pizza- A Sunday Project

Yesterday, during our what-shall-we-eat brainstorming session, Jon and I decided to try our hand at making homemade pizza. We love cracker-thin crust and just haven’t found any we truly love in town. So, we looked at various recipes and used a combination of several to create ours. We prepared the dough yesterday and refrigerated it overnight. Today, we rolled it out and prepared our choice veggies. Usually, I let Jon do all of the prepping and cooking, but today I helped out and enjoyed myself immensely.


3 small eggplants (about ½ pound total), sliced diagonally ¼ inch thick

Fire roasted red and green peppers

Homemade Pizza Dough (

Fresh mozzarella

Pesto (





Follow instructions for pizza dough (we used ½ flour and ½ Quaker Masa Harina De Maiz). Because we like cracker thin crust, we rolled it very thin. Dice eggplants, roast red and green peppers and remove skin, and slice mozzarella. Spread pesto over pizza crust and mozzarella, tomatoes, red and green peppers, eggplant, salt, pepper and oregano. Put back into the oven at 500 degrees and cook for 12-16 minutes or until the dough is crispy and brown. (We cooked ours for 16 mins and rotated half way through).

This was, perhaps, my favorite of all time!


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