Ingredients
- 1 large, thick carrot, peeled
- 1 medium zucchini
- 1 medium yellow squash
- 1 thin crust Italian pizza crust
- 1/2 cup Sun-Dried Tomato Pesto
- 8 ounces fresh mozzarella, sliced 1/4-inch thick
- 1/2 small red onion, thinly sliced
- 1/2 cup shredded Parmesan cheese
Directions
- Heat oven to 450°F.
- Using a spiralizer, make thin spirals of carrot, zucchini and yellow squash to yield about 1 cup of each. Place vegetable spirals between two layers of paper towels and squeeze to remove as much moisture as possible; set aside. Reserve any remaining spirals for another use.
- Spread Sun-Dried Tomato Pesto in an even layer over pizza crust. Place mozzarella slices over pesto. Arrange vegetable spirals evenly over cheese. Sprinkle with red onion slices. Top with Parmesan cheese.
- Place pizza directly on oven rack. Bake until cheese is melted and crust is browned, 8 to 10 minutes.
Serves: 6-8
