Vegetable Pizza Skewers

Vegetable Pizza Skewers

Super kid-friendly and definitely guestworthy, these pesto and cheese stuffed pizza skewers make for a beautiful presentation at your dairy meal. And the best part? They use store-bought ingredients for quick and easy prep! Feel free to mix and match veggies or add some of your own favorites too.

SERVES 12

• 16 large whole baby bellas mushrooms, cleaned
• 1 yellow pepper, cut into 1-inch (2¹⁄₂-cm) squares
• 1 orange pepper, cut into 1-inch (2¹⁄₂-cm) squares
• 1 green pepper, cut into 1-inch (2¹⁄₂-cm) squares
• 1 small red onion, cut into 1-inch (2¹⁄₂-cm) squares
• 3 Tbsp olive oil, plus more for brushing
• Salt, black pepper, garlic powder, and Italian seasoning, to taste
• 16 cherry tomatoes
• 1 lb (450 g) store-bought pizza dough
• ¼ cup store-bought pesto
• ¾ cup shredded mozzarella cheese
• Grated Parmesan cheese, for sprinkling

Preheat oven to 400°F (200°C). Soak 12 wooden 12-inch skewers in cold water for 30 minutes. Place all the vegetables except for the cherry tomatoes in a large bowl and drizzle with 3 Tbsp olive oil. Season generously with salt, black pepper, garlic powder, and Italian seasoning. Toss until well coated. Arrange on a baking sheet in a single layer. Roast for 20 minutes. Remove from oven and set aside.

While the vegetables are roasting, roll out the pizza dough into a 24×8-inch (60×20-cm) rectangle. Using a sharp knife, slice into 12 2×8-inch (5×20-cm) strips. Spread 1 tsp of pesto down the center of each strip and sprinkle with 1 Tbsp of shredded mozzarella. Fold each strip in half vertically and press edges together to seal.

When the vegetables are cool enough to handle, thread 4 mushrooms onto 4 of the skewers, about 1 inch (2¹⁄₂ cm) apart, leaving a small space at the top. Repeat with 4 cherry tomatoes on 4 additional skewers and a combination of peppers and onions on the remaining 4 skewers.