Loaded with colorful veggies, this pesto pizza and Moroccan rainbow salad add up to a perfect meal. Whether as a hearty lunch or a light dinner, this flavorful pairing should delight all family members. It’s kid-friendly and easy to pack up for a tasty school lunch. Enjoy!
This vegetarian pizza recipe is easy to make. The feta and Kalamata olives really bring this pizza alive with flavor. We use marinara sauce and pesto, which combines the best of both worlds.
2 9-inch round pizza crusts, pre-made or homemade
⅔ cup marinara sauce of choice
¼ cup pesto sauce, can buy pre-made or use your favorite homemade recipe
½ red onion, minced
1 yellow bell pepper, chopped small
⅔ cup canned artichoke hearts, drained and cubed
⅔ cup Kalamata olives, pitted and lightly chopped
½ cup feta, crumbled
½ cup Monterey jack, shredded
½ cup mozzarella, shredded
- Preheat oven to 400 degrees.
- Place pizza crusts* on baking pan or pizza stone.
- Right before baking, layer on top of crust in order: marinara sauce, pesto, onion, bell pepper, artichoke hearts, Kalamata olives, feta, jack and mozzarella.
- Bake about 10 minutes, until browned. Watch carefully to avoid burning.
Serves: 4 to 6.
Cooking time: 45 minutes.
*Tip from the HeartMath Kitchen:
We like to use the Udi’s brand of pizza crusts. They are thin, crunchy and gluten-free. We prefer the thinner crusts, so the flavor of the toppings really comes through. You can find Udi’s at most natural foods stores or online.
Next – Rainbow Salad with Moroccan Dressing