Bellpepper, Zucchini and Pesto Pizza by Tarla Dalal

Tarla.Dalal's picture

Dec. 06, 2013

A thin crust pizza topped with pesto and a colorful combination of fresh vegetables, cheese and then baked to perfection. .


For pesto:
Fresh basil 2 Cup (32 tbs)
Olive oil 3 Tablespoon
Walnuts 1/4 Cup (4 tbs)
Garlic cloves 2
Salt To Taste
For the roasted vegetable topping
Olive oil 2 Tablespoon
Finely chopped garlic 1 Teaspoon
Thinly sliced onion 1/2 Cup (8 tbs)
Thinly sliced green capsicum 1/2 Cup (8 tbs)
Thinly sliced red capsicum 1/2 Cup (8 tbs)
Thinly sliced yellow capsicum 1/2 Cup (8 tbs)
Sliced zucchini 1/2 Cup (8 tbs)
Dry red chili flakes 1 1/2 Teaspoon
Other ingredient
Thin crust pizza base 2
Grated processed cheese 10 Tablespoon



For Pesto

1. In blender, combine basil, olive oil, walnut, garlic, and salt along with 2 tablespoons of water and blend into a smooth paste. Divide the pesto into 2 equal portions and set aside.


For Roasted Vegetable Topping

2. In a non-stick pan, heat olive oil and saute garlic over high flame for few seconds.

3. Add onion, saute for 1 minute and then stir in green, yellow and red capsicum, zucchini and salt. Mix well and cook for 1-2 minutes.

4. Add dry red chili flakes, mix well and cook for 1 minute. Divide the topping into 2 equal portions.

5. Preheat oven to 200 degree C or 400 degree F.


6. On a dry surface, place a pizza base and spread 1 portion of the pesto sauce evenly on top, followed by a portion of the prepared vegetable topping.

7. Sprinkle 5 tablespoons of grated cheese over it and bake for 15-20 minutes or until the base is evenly browned. Make another pizza in the same way with remaining pesto and topping.


8. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1451Calories from Fat 706

 % Daily Value*

Total Fat 81 g124.6%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 2354 mg98.08%

Total Carbohydrates 143 g47.7%

Dietary Fiber 11 g44%

Sugars 6 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet