I LOVE pizza. Deep dish pizza, thin crust pizza, $5 frozen pizza, all pizza. So you can imagine that I was a huge fan of this veggie pizza with sun-dried tomato pesto sauce!

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Here’s the recipe we used:

It was so easy! We added lots of sliced garlic to the veggie mix and probably doubled the cheese. We used fresh mozzarella and shredded Romano cheeses. We used a wheat Boboli-brand crust, as recommended in the recipe, and DeLallo brand sun dried tomato pesto, which was very tasty!

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Bonus: We used the leftover veggies in scrambled eggs for breakfast!

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This pizza is so good and so easy to make.  We had some leftover veggies, cheese, and pesto, so we decided to make it again! This time we used Rustic Crust brand classic sourdough pizza crust. I thought this sourdough crust tasted even better with the veggies than the wheat crust.


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