I don't make pizza very often--lots of work, not that healthy. But we had some pesto sauce hanging around (TIP: freeze it, folks. It freezes great and it doesn't last that long in the fridge) and I thought this recipe looked good and went for it.
Win! Epic win! Hubby declared it the best homemade pizza I've made. The beauty is that, like all homemade pizzas, you can stick whatever you want on the top. The original recipe called for broccoli (?). I put on mushrooms instead. If you hate mushrooms, put on something else. Heck, load it up with fatty meat for all I care--no one has to know.
Also...I have no picture. Sorry. It got deleted.
- Ingredients
- 1 recipe whole wheat pizza dough
- 3-1/2 cups fresh baby spinach
- 1/4 cup prepared pesto
- 4 oz. sliced fresh mushrooms
- 3/4 cup chopped red or green pepper
- 2 green onions, chopped
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Directions
- Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 450° for 5-8 minutes or until lightly browned.
- Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
- Spread over pizza crust. Top with mushrooms, peppers, onions, and mozzarella cheese. Bake at 375 degrees for 10-12 minutes longer or until cheese is melted. Yield: 6 servings.
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