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Friday, 19 September 2014

Kale or Spinach Pesto Pizza - on the BBQ (or oven) *nut free!

I think I may have a new favorite pizza - topped with homemade pesto of some sort, a bit of mozzarella, ricotta and fresh sauteed veggies.  Yum!  I've made this a number of times now and it's always a big hit - although the kids still seem to prefer normal pizza to one topped with veggies.
Fresh off the grill and ready to eat!  I used flaxseed & chia seeds in these particular crusts.

Kale Pesto Pizza
Serves 4 - makes 2 small/medium sized pizzas

Preheat BBQ to medium-low (~400F) or oven to 425F.

Put 2 small/medium sized homemade pizza crusts on a cooling rack.  Prepare toppings as below.

Sauteed zucchini & onion
In a frying pan over medium heat, saute until just tender:
1-2 Tbsp olive oil 
1/4 red onion, thinly sliced
~1/2 - 3/4 cup fresh zucchini or summer squash, thinly sliced
salt & pepper

Set onions/zucchini aside.

Ricotta cheese
In a small bowl, combine:
1/3 cup fresh ricotta cheese
salt & pepper

Spread on each small pizza crust with the following:
homemade kale pesto OR homemade spinach-basil pesto (~3 Tbsp per pizza)
ricotta cheese, small dollops around pizzas
freshly sliced mozzarella, spread lightly
sauteed zucchini & onions
grated Parmesan cheese

Cook on BBQ low to medium-low ~5-7 minutes, checking regularly. When toppings are looking close to being done, increase heat to get the bottoms nice and crispy.
Cook in oven at 425F ~7 minutes or until it's melted/crisped as you prefer.

Top with fresh basil, thinly sliced
BBQ'd, sliced, topped with fresh basil and ready to eat! 

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