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Garden Pizza with Sun-Dried Tomato Pesto

Garden Pizza with Sun-Dried Tomato Pesto
  • Prep 10 min
  • Total 35 min
  • Ingredients 7
  • Servings 6
Toss summer veggies on top of a quick-cooking pizza crust for a foolproof weeknight dinner.
By Shawn Syphus
Updated June 23, 2014


  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1/2 cup sun-dried tomato pesto (from a jar)
  • 1 medium zucchini, thinly sliced
  • 1/2 cup halved grape tomatoes
  • 8 oz fresh mozzarella cheese, cut into 1/4-inch slices
  • 2 tablespoons fresh basil leaves
  • Freshly cracked black pepper


  • 1
    Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
  • 2
    Unroll pizza dough onto cookie sheet; press into thin even layer. Bake 8 minutes.
  • 3
    Remove partially baked crust from oven. Spread pesto over crust. Layer with zucchini, tomatoes and mozzarella slices.
  • 4
    Bake 10 to 12 minutes longer or until cheese is melted and crust is light golden brown. Top with basil leaves and black pepper. Cool 5 minutes before serving.

  • Since fresh mozzarella is very soft, the easiest way to get thin slices is to cut it with unflavored dental floss.
  • Have more vegetables you want to throw on top? Try sliced yellow summer squash, mushrooms and even fresh bell pepper slices!

No nutrition information available for this recipe
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