Pesto Pizza

So light, but packed with so much flavor with only veggies.
pesto pizza
  • 10 min

    To prep

  • Easy

    Level

  • 4

    Yields

  • Calories

    544 Kcal

  • Salt reduction

    13%

  • Seasonality

    Summer

    Pesto:

  • 1 cup Basil, packed
  • ½ cup Pine nuts, lighted toasted
  • 1½ Tbsp Yondu
  • 2 Tbsp Lemon, juice and zest
  • ¼ cup Extra virgin olive oil
  • Ingredients:

  • 3 each Naan/ flatbread, grilled
  • 2 cups Arugula
  • 1 each Burrata cheese
  • 1 cup Roasted/sauteed Green vegetable, your preference
  • ¼ cup Seeds/ nuts, to your preference

Method

  • Preparation:
  • 1. Combine all pesto ingredients in a high pourable measuring cup and hand blend until smooth.
    2. Grill the bread on both sides to give a slightly toasty flavor.
    3. Assemble the pizza by spreading out pesto, and garnish with different toppings.
    4. Finish with fresh black pepper, nuts, and extra virgin olive oil.

    Notes/tips:
    Top the pizza with any vegetables you have in your fridge. Raw veggies like bell pepper will give nice fresh crunch as well.

You may also like

Leave a Reply

All fields and rating are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2018-09-28T10:24:23+00:00