Whole Wheat Veggie and Pesto Pizza

Whole Wheat Veggie and Pesto Pizza

You don’t know me but I am obsessed with your products. I live in Utah and only visit your lovely establishment when I visit California or when my family there takes pity on me and sends me something to tide me over.

I promise to do my best to single handedly keep you in business if you build a store within 20 miles from me. Oh and did I mention I have 4 boys? They eat a lot. I’m not sure that little letter will help but you can’t blame a girl for trying.

I have to give all the credit to my brother-in-law for this pizza. He works magic with food. For reals. All I can say is it’s a good thing I don’t live closer or I am certain I would be the size of an elephant.

  • Yield: Serves 4-6


  • 1 whole wheat pizza dough;
  • 1/4 cup store bought pesto;
  • 2 cups Quattro Fromagio or 6 Cheese Italian Blend;
  • 1/2 large red onion, sliced thinly;
  • 6 large crimini mushrooms, sliced;
  • 1/4 cup marinated artichoke hearts, diced.


  1. Follow the directions on the pizza dough. I allowed mine to sit out for about 20 minutes and while it did I prepared the toppings.
  2. In a large pan heat a tsp of oil over medium heat. Add the onions and saute for a minute. Add the mushrooms and continue cooking until softened.
  3. Roll it out and spread the pesto on top.
  4. Sprinkle evenly with cheese. Then spread the sauteed onions and mushrooms evenly over the top. Last, add the artichoke hearts.
  5. Bake per directions on the package of dough.

Despite all the ingredients being from Trader Joe’s this is not a sponsored post nor do the powers that be have any idea who I am.

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