Thursday, March 24, 2011

Pesto Pizza

Yes, that is a Magic Bullet. And we love it.

I'm Kayla of Freckles in April, a modest fashion and lifestyle blog. We eat a mostly whole foods diet at our house, meaning lots of fresh fruits and veggies, whole grains, a little meat, and minimal processed junk. This pizza is one of our favorite easy meals and I prefer it over most pizza places!

From here

*this pizza recipe is almost whole foods friendly. Alas, I cannot get this crust to more than 50% whole wheat flour without disastrous results. Oh well. Make it anyway and pat yourself on the back for trying. Also, I make my pizza dough in the bread maker. If you are bread maker-less go to the original recipe and read her instructions for making it by hand.

3/4 cup whole wheat flour (I use white whole wheat flour lately but regular red wheat works too)
3/4 cup all purpose flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Pour the warm water, olive oil and salt into your breadmaker. Add the flours. Make a well and add the yeast. Turn on dough cycle.


2/3 cup packed basil
1/3 cup olive oil
1/3 cup parmesan
2 cloves garlic
2 tablespoons pine nuts
Salt and pepper to taste

Combine ingredients in a blender, food processor, or magic bullet (woot!). Blend.


Place a large baking sheet in the oven and preheat to 450. Stretch pizza dough to desired size and thickness. Top with pesto, slices of fresh mozzarella, and a sprinkling of Parmesan. Add any other desired toppings (I love artichoke hearts and spinach). When the oven is done preheating, pull out the cookie sheet, dust with cornmeal, slide your pizza on and bake for 10 minutes or until crust is browned and cheese is getting bubbly.