Cheesy Roasted Veggie Pizza

For the Pesto

• Place basil, chives, pine nuts, cheese, salt and pepper in blender. Blend until finely chopped.
• With blender running, slowly drizzle in 2 tbsp olive oil and lemon juice through opening in blender lid. Blend until a smooth mixture forms, stopping to scrape down sides as needed.  

For the Pizza

• Preheat oven to 410 degrees F. 
• Arrange peppers, zucchini and eggplant on large rimmed baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt and pepper.
• Roast 10-12 minutes, stirring halfway through roasting time. Remove from oven and set aside.
• Place pizza crust on large parchment-lined baking sheet or pizza stone. 
• Spread Pesto evenly over crust.
• Sprinkle cheese evenly over pesto layer.
• Top with roasted peppers, eggplant and zucchini.
• Bake 10-12 minutes or until edges of pizza are golden.
• Top pizza with fresh basil leaves.

For Those Following a Low FODMAP Diet: The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Program. A Low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms.

*Monash University Low FODMAP Certified trademarks used under licence in the United States by Dr Schär. One serving of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be followed under supervision from a healthcare professional.