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Vegetable Pesto Pizza For One

Easy recipe for Vegetable Pesto Pizza For One, including instructions for freezing and storing pizza dough. A great recipe for anyone cooking for one.
Prep Time1 hr 30 mins
Cook Time10 mins
Total Time1 hr 40 mins
Course: Main, Main Dish
Servings: 1 person
Author: Joanie Zisk

Ingredients

FOR THE PIZZA DOUGH

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 3/4 cup lukewarm water
  • olive oil

FOR THE PESTO

  • 4 cups spinach , loosely packed
  • 1/2 cup toasted pine nuts
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/3 cup olive oil
  • 1/2 cup freshly shredded Parmesan cheese
  • salt , to taste

TOPPINGS

  • 1/2 cup shredded mozzarella cheese
  • 1 small zucchini
  • 1 small yellow squash
  • 1 red pepper

Instructions

TO MAKE THE PIZZA DOUGH

  • Put the flour, yeast and salt in a food processor with a dough blade.  Turn the machine on and pulse a few times.  
  • Pour in the water and process until the mixture forms a slightly sticky ball about 45 seconds. (See Notes)
  • Rub a little olive oil on your hands and shape the dough into a ball.  Place the ball of dough into a large greased bowl.  Cover the bowl and let the dough rise, 1 to 1 1/2 hours.
  • Divide the dough into three even pieces.  Shape each piece of dough into a ball and lightly coat with olive oil.  
  • To freeze pizza dough, place the pizza dough balls into 3 separate freezer bags and seal.  These will keep in the freezer for up to 3 months.  When you're ready to use them, place one of the balls of dough in the refrigerator to thaw. Thaw overnight.  To make the pizza, roll out the dough and bake as usual.

TO MAKE THE PESTO

  • Combine the spinach, pine nuts, garlic and lemon juice in a food processor. Lightly pulse.  
  • With the machine running, gradually add the olive oil blending until the mixture is creamy. Add the parmesan and pulse. Season with salt to taste.

TO SLICE THE VEGETABLES

  • Either use the slicing disc if slicing the vegetables in the food processor or thinly slice the vegetables with a knife.

TO ASSEMBLE

  • Heat oven to 450 degrees F.
  • Place 1 ball of dough on a heavily floured surface.  Using your fingers or the heel of your hand, stretch the dough into a circle of about 1/4-inch thickness.
  • Top with pesto.
  • Add the shredded cheese.
  • Scatter the vegetables over the cheese.
  • Bake for 10 minutes or until cheese is melted and crust is lightly browned.

Notes

You may also use a stand mixer or make the pizza dough in a large bowl following these instructions...
Combine the flour, instant yeast and salt in a large bowl.  Pour in the water and mix until you have a shaggy, sticky dough.
Turn the dough out onto a lightly floured work surface.  Knead the dough until all of the flour is incorporated, and the dough is smooth and elastic.  If the dough is still sticking to your hands, work in more flour, one tablespoon at a time until the dough is smooth.
Follow above instructions for letting the dough rise, assembling and baking the pizza.