It won’t take long to find out what’s at the end of this rainbow; this savory vegetable rainbow pizza will get gobbled up in an instant!
Preheat oven to 425°F (215°C). Brush the White Large Round Stone with oil. Place the dough in the center of the stone. Roll dough to the edges with the Baker's Roller, pressing with your fingers as needed. Pierce the entire dough with a fork. Bake crust 15 minutes or until edges are light golden brown.
Meanwhile, cut up broccoli, yellow pepper, orange pepper, grape tomatoes, red onions and purple potatoes (thinly sliced) and toss lightly (separately!) with oil.
Remove the crust from the oven and lightly brush the edges with oil. Top with ½ cup of prepared pesto sauce and 1 cup of shredded mozzarella cheese. Arrange the vegetables as shown and bake 18–21 minutes.
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