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 24x8-inch (60x20-cm) rectangle. Using a sharp knife, slice into 12 2x8-inch (5x20-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.

Starting at the pointed end of the skewer, weave a dough strip down and around the vegetables, pinching at the bottom to secure, and place on a parchment-lined baking sheet. Repeat with the remaining skewers, placing 6 skewers on each sheet. Brush the skewers with olive oil and season with additional salt, pepper, garlic powder, and Italian seasoning. Sprinkle lightly with Parmesan cheese.

Bake for 12–15 minutes until lightly browned, switching the pans between upper and lower racks midway through baking. Serve immediately.

(Originally featured in Family Table, Issue 694)