What’s at the end of the rainbow? A rainbow veggie pizza!

This pizza is also a clever way to get the I-don’t-want-vegetables contingent to eat more of them. Thanks to Pampered Chef for the recipe.
 
RECIPE: RAINBOW VEGGIE PIZZA

Ingredients

Turn summer vegetables into a colorful pizza (photo courtesy Pampered Chef).

1. PREHEAT the oven to 425°F (218°C).

2. BRUSH a pizza stone with oil. Place the dough in the center of the stone and roll to the edges, pressing with fingers as needed. Pierce the entire base. Bake the crust for 14–18 minutes, or until the edges are light golden brown. Meanwhile…

3. PREPARE the vegetables. Slice the broccoli, dice the bell peppers and onion, halve the grape tomatoes, etc.

4. REMOVE the crust from the oven and lightly brush the edges with oil. Top with ½ cup (125 mL) of prepared pesto sauce and 1 cup (250 mL) of shredded mozzarella cheese. Arrange the vegetables as shown and bake for 18–21 minutes.

5. GARNISH with basil and serve.