{"id":235446,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pesto-vegetable-pizza\/"},"modified":"2023-12-13T09:35:03","modified_gmt":"2023-12-13T15:35:03","slug":"pesto-vegetable-pizza","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pesto-vegetable-pizza\/","title":{"rendered":"Pesto Vegetable Pizza"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>My family loves pizza night, but we have rarely ordered takeout since I created this fresh and flavorful version. 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Sprinkle with cheeses and oregano."},{"@type":"HowToStep","text":"Bake until pizza is heated through and cheese is melted, 10-15 minutes."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 310 calories","fatContent":"15g fat (4g saturated fat)","cholesterolContent":"15mg cholesterol","sodiumContent":"707mg sodium","carbohydrateContent":"31g carbohydrate (4g sugars","fiberContent":"2g fiber)","proteinContent":"13g protein. <b>Diabetic Exchanges<\/b>: 2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mrs_T"},"reviewBody":"Absolutely delicious!  I made a homemade gluten free pizza crust and baked it for 10 or 12 minutes before adding the toppings.  I didn't have any fresh tomatoes, so drained a can of Italian diced tomatoes.  I used regular mushrooms instead of portobello.  It was terrific even with my substitutions.  My hubby wants to make this a regular on our menus!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Heisrisen"},"reviewBody":"Sooooo good! I did make a couple of what I think are minor changes: used a homemade crust, 1\/4 lb. ordinary white mushrooms instead of portobello, red pepper instead of yellow, and as much baby spinach as looked good to me (bit more than packed 3\/4 cup). Also, couldn't find fresh basil, so used some sort of bottled fresh chopped basil instead (kinda goopy looking and hard to spread). Personally, I don't think those were major changes, and so that said I rate this one of the best pizzas I've ever tasted! Would also like to try adding sliced zucchini, marinated artichoke hearts, olives............the options are endless!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"26064","romance_copy_dek":"My family loves pizza night, but we have rarely ordered takeout since I created this fresh and flavorful version. 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