Recipe by greg.freed
"This is a basic vegetarian pizza that you can tweak to make your own special go-to dish. It's quick and easy and is the meal I plan for those busy nights when I can't spend much time in the kitchen."
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1 (12 inch)
pre-baked whole-wheat pizza crust
1 1/2 cups
chopped fresh spinach
shredded mozzarella cheese
crumbled feta cheese
I made some fresh homemade pesto sauce for the pizza. Next, I roasted Roma tomatoes, jalapenos, and shallots which had been tossed with Extra Virgin Olive Oil (EVOO). By roasting my veggies, I bought a slight sweetness to the toppings to nicely balance the bite of the pesto sauce. Sauteed some Baby Portobello mushrooms in EVOO. To assemble the pizza, I used a pre-baked whole wheat pizza crust and then added the following in this order - pesto sauce, baby spinach, tomatoes, jalapenos, shallots, mushrooms, feta cheese, and freshly shredded smoked mozzarella cheese. Wooooooo, Buddy! This was the absolute best pizza I've ever made. It was an "Out of This World Meal" which earned me the prized and golden Stamp of Approval (SOA) from Mi Gato Loco.
YUM...I knew this was gonna be a winner and it was! Great combo of flavors. I used homemade peasto sauce, and I know that made a huge difference. I will def be making this again! Thanks for sharing! :)
easy to modify depending on what's around the house.
This was yummy. On the rich side - I may experiment with making my own pesto next time and using less mozzarella (the feta added more flavor and the mozzarella may have added to the heaviness). I used slices of Roma tomatoes this time. The spinach got a little crispy, which was really good.
Great base recipe to customize as you see fit. Very tasty.
this was awesome!! i just made my own pizza crust but i really enjoyed this!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Pesto Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 245
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