Pesto Pizza with Roasted Vegetables

This delightful Pesto Pizza brings together the classic flavors of basil pesto and fresh mozzarella, enhanced by the creative touch of roasted seasonal vegetables. With a crispy crust and a blend of textures from the creamy cheese and tender veggies, it's a perfect balance of traditional and modern Italian cuisine. This dish is vegetarian-friendly and can cater to various dietary preferences.

Ingredients:

• 1 pre-made pizza dough
• 1/2 cup basil pesto
• 1 cup fresh mozzarella cheese, sliced
• 1/2 cup cherry tomatoes, halved
• 1 small zucchini, thinly sliced
• 1 small red bell pepper, sliced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a pizza stone or baking sheet.
3. Spread the basil pesto evenly over the pizza dough, leaving a small border around the edges.
4. In a mixing bowl, combine the cherry tomatoes, zucchini, and red bell pepper. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
5. Scatter the roasted vegetables over the pesto, followed by the slices of fresh mozzarella cheese.
6. Sprinkle the grated Parmesan cheese on top.
7. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
8. Remove from the oven and let cool slightly. Garnish with fresh basil leaves before slicing and serving.