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
Spiralizer Veggie and Sun-Dried Tomato Pesto Pizza
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.