Veggie lover pizza



  • 85g roast capsicum
  • 100g eggplant char-grilled
  • 40ml basil pesto
  • 12 button mushrooms char-grilled
  • 8 pieces artichoke hearts quartered
  • 50g Mil Lel Shredded Parmesan
  • 275g pizza dough
  • 110g Caboolture pizza cheese
  • 120ml Pizza sauce
Basil Pesto:
  • 1 c. pine nuts
  • 2 cloves garlic chopped
  • 2 c. fresh basil leaves (packed cups)
  • 1 c. Mil Lel parmesan Cheese
  • 1 c. extra virgin olive oil


Roll out pizza dough into a 25cm lightly greased pizza tray. Spread pizza sauce and Caboolture cheese evenly over dough base. Arrange mushrooms, artichoke hearts, capsicum and eggplant onto base and finish off with basil pesto and
Parmesan. Bake at 475 F for 7-8 minutes.

Basil Pesto:
Mix pine nuts, basil leaves, garlic and Parmesan in food processor until finely chopped. Leave processor running and slowly add olive oil until smooth paste forms.

Additional Information

Category: Pizza
Recipe Source: Manufacturers Pizza
Submitted By: Caboolture