This dish is a basic baked pie dough covered in pesto and vegetables. Melt on a little cheese and it is done. Simple for a nice lunch or dinner You can use whatever mix of vegetables you have on hand or like. I have used a mix of summer vegetables.
1 small zucchini sliced thin
1/4 onion, sliced
2-3 cloves of garlic, minced
1 carrots, shredded
2 tomatoes, sliced
small container of pesto
1/4 c. cheese of your choice
For the piecrust mix in a food processor:
1 1/2 c. flour or pastry flour
1/2 t. salt
1/2 c. butter
Add 1/4 c. cold water. Blend until dough forms. Shape into a disc shape, wrap in saran wrap and refrigerate for 30 minutes.
Roll out into a large circle. Spread pesto onto dough leaving 1" border all the way around.
Arrange vegetables on top of pesto. Fold dough over edges of vegetables.
Bake at 375 degrees for 35 minutes. Sprinkle with cheese. Let set 10 minutes before eating.
1 small zucchini sliced thin
1/4 onion, sliced
2-3 cloves of garlic, minced
1 carrots, shredded
2 tomatoes, sliced
small container of pesto
1/4 c. cheese of your choice
For the piecrust mix in a food processor:
1 1/2 c. flour or pastry flour
1/2 t. salt
1/2 c. butter
Add 1/4 c. cold water. Blend until dough forms. Shape into a disc shape, wrap in saran wrap and refrigerate for 30 minutes.
Roll out into a large circle. Spread pesto onto dough leaving 1" border all the way around.
Arrange vegetables on top of pesto. Fold dough over edges of vegetables.
Bake at 375 degrees for 35 minutes. Sprinkle with cheese. Let set 10 minutes before eating.
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