Recipe: Vegetarian Pesto Pizza! #ad #PYREX100

NEWS, PRODUCTS, REVIEWS, SPONSORED | | June 12, 2015 at 10:16 am

Everyone has their Pyrex story, so when Pyrex asked me to be a part of their campaign to celebrate their 100th year anniversary I was giddy.  If you want to see more goodness from the Pyrex 100 celebration check it out the Pyrex 100th anniversary page! I was honored to be asked but when they offered to pay me and send me products it, I felt guilty. I LOVE the brand and already own their products but I wanted to be part of the celebration so I humbly accepted. I have been dragging my feet with sharing recipes so I’m looking forward to stop tormenting my Instagram followers with pictures and actually start measuring so I can share recipes (yes I’m not normally a measuring kinda girl, except with baking).

So about that Pyrex story we all have (I’m dying to know yours), here’s mine.

I was a software engineer and did contracting work meaning I would travel and only own things if they fit in my car. Since I was an avid cook my belongings were 40 % kitchen stuff and 40 % engineering stuff (computer, books etc) which meant I had space for little else. But I was a single girl who did not splurge on casserole dishes (no matter how much I loved them). When I finally found a fabulous apartment my best friend’s mom (my best friend is also the god mom of my girls) bought me a huge box of Pyrex assorted dishes. They were my treasured items and stayed with me with every move. I will never forget how excited I was to open that huge box of dishes and how proudly I paraded them at every party. Not just party but for daily meals.

Now on to my recipe.

Pizza is a big deal in my home and while hubby normally is not a Pizza person, he loves mine. Everything is made from scratch. I normally make 2 pizzas at home, one for the kids and they spend the week deliberating on their toppings and ours with more complex cheeses. Everything is homemade and from scratch and trust me a huge hit at events. I usually make a tomato base one as well but am going to just explain the pesto one here. Every Friday is pizza movie night and my kids wait eagerly for it.

Recipe: Vegetarian Pesto Pizza!



  • 2 teaspoons active dry yeast
  • 2 tablespoons unbleached sugar
  • 1/4 cup olive oil, plus more for bowl and brushing
  • 2 teaspoons sea salt
  • 4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1.5 cups warm water
  • teaspoon of cream of wheat for sprinkling on baking pan
(follow instructions for my PESTO RECIPE)
TOPPINGS (go crazy here and swop for your favorite greens just keep them thinly sliced)
  • zucchini sliced
  • red onion sliced
  • squash sliced
  • bella mushroom sliced
  • beetroot sliced
  • goat cheese


Add the yeast to the warm (not hot else it will kill the yeast) water and leave until foamy (depending on the weather 5-10 minutes). Add sugar, oil, and salt into water-yeast mixture. Add flour and stir until a sticky dough forms. I use my Kitchenaid mixer with the dough hook on. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap or even a clean kitchen towel) and set aside so that the dough can rise. It takes 1-2 hours.  I normally kick this off until end of the day when I’m ready to make the pizzas. When ready I roll out on a flour dusted surface and roll to desired thickness. Note that the dough will rise while baking so always go thinner than you want.

Preheat oven to 450F! Yes we need it high as pizza cooks fast!

When ready sprinkle the cream of wheat onto baking pan and lay out your rolled dough. Note the above recipe makes 2 huge pizzas. You can make them both or store one in freezer for use on another day.

Spread the pesto mixture on entire pizza surface with a spatula keeping it even all over. Make sure you cover edges because the crust is the best (plus it will make it less dry). Start topping the veggies but do not overlap. Note earlier I mentioned to cut is thinly, we do this (and don’t overlap) so the veggies cook completely as the crust does. Put dollops of goat cheese all over. Drizzle some olive oil over entire pizza, and also sprinkle salt and pepper over it.

Baking time will depend on your oven but bake for 7-15 minutes, rotating pizza in-between. As the edges start browning and the veggies on top look cook, remove from oven. Rest it a minute before cutting.!


You will notice that I keep all my toppings in my Pyrex bowls. Aren’t they gorgeous? They are part of the new celebration collection. I mean 100 years deserves to have pretty designs right? World Kitchen has released  the limited edition collection of products to arrive in stores in March 2015. So snap these up when you spy them around.
These bowls are a staple in my kitchen and I constantly keep veggies prepped and use them all week. I use them for frittatas, pies, omelets, curries, stir fries etc. being in these containers is handle because I can easily see through the glass to know what is in them. Being a bit of an eco-freak glass is a reassurance for this mom. The fact that these bowls are microwaveable are just icing on the cake. Also dishwasher proof means that these pretty babies WILL get used more often.

The Pyrex® 100 Days of Giveaways is sponsored by World Kitchen, LLC. There is no purchase necessary to enter. In order to participate, you must be a legal resident of the fifty United States or the District of Columbia and must be at least 18 years old at the time of entry. Entries will be accepted from March 22, 2015 at 10:00:00 a.m. ET until June 30, 2015 at 9:59:59 a.m. ET.


Pyrex sent me these beautiful babies and I can’t wait to use them all. You can never have too much Pyrex. Never!

Disclosure: I have happily partnered with World Kitchen LLC to share the wonderful Pyrex® 100th Anniversary product line. All opinions are my own.


Pyrex® 100th Anniversary Giveaway

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