Veggie Pesto Pizza

• 1/2 whole Recipe Fail-Proof Pizza Dough (see My Recipe Box)
• 13 cups Prepared Pesto
• 1 cup Baby Spinach
• 6 ounces, weight Sliced Fresh Mozzarella
• 13 whole Zucchini, Sliced Very Thin
• 1/4 cups Sliced Green Olives
• 13 cups Chopped Marinated Artichoke Hearts
• 1/2 whole Green Bell Pepper, Sliced Into Rings
• 1/2 cups Grated Cheddar Cheese
• 1/2 cups Grated Parmigianno Reggiano Cheese
• 1 whole Tomato, Sliced
• 1 whole Green Onion, Chopped

1. Preheat oven to 500 degrees F. Line pizza pan with parchment (if desired) or lightly spray with nonstick cooking spray.
2. Spread pizza dough out to 12-14 inches in diameter.
3. Spread pesto over dough.
4. Top with spinach, fresh mozzarella, zucchini, olives, artichokes, green pepper, cheddar and parmesan cheeses.
5. Bake 7-10 minutes or until edges are brown and cheese is bubbly.
6. Remove from oven and cool 5 minutes.
7. Top with tomato slices and green onion.
8. Slice and serve.

my, spinach, fresh mozzarella, zucchini, green olives, hearts, green bell pepper, cheddar cheese, cheese, tomato, green onion

Taken from tastykitchen.com/recipes/main-courses/veggie-pesto-pizza/ (may not work)