PESTO VEGGIE PIZZA

Ingredients

1 1/2 olive oil, reserve ½ Tbsp. for pizza crust

1/2 medium white onion, thinly sliced

1/2 bell green pepper, sliced lengthwise into strips

1/2 bell red pepper, sliced lengthwise into strips

1/2 bell yellow pepper, sliced lengthwise into strips

1 sliced portobello mushrooms

1/4 Kosher salt

1/4 ground black pepper

6 Pesto Sauce (see recipe)

1 ,10x10 thin pizza crust, pre-made

7 Shredded Mexican 2 Cheese Blend from V&V SUPREMO®

Preheat oven according to pizza crust manufacturer’s instructions.
Preheat a skillet over medium heat for 1 minute; add olive oil, heat for 1 more minute, add onion and cook for 1 minute, add peppers and cook for 2 minutes, add mushrooms, season with salt, black pepper and continue to cook for 1 minute. Remove from heat. Set aside.
Spread pesto sauce over the pizza crust. Leave about ½ inch of space on the edges. Brush ½ Tbsp. of olive oil on the edges; distribute the cheese over the sauce. Scatter the vegetables over the cheese and bake for 10 minutes.

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