Who doesn’t love a good pizza? I LOVE pizza! This pizza recipe takes about 40 min from start to “sitting and eating” and there is nothing bad in it. Give it a whirl!
thin crust veggie pesto pizza
stuff you’ll need:
whole wheat pizza dough (trader joe’s or you can make your own, but that would be a pain)
1 yellow onion – chopped
1 green pepper – chopped
1 red pepper – chopped
1 large (or 2 medium) tomatoes – sliced
corn meal – just some
2 cups fresh basil – chopped
¼ cup pine nuts (or raw almonds)
3 cloves garlic – pressed (or minced)
2 tablespoons nutritional yeast flakes (or you can use cream of wheat cereal)
pinch of ground cayenne
½ cup oilve oil
what to do with the stuff:
dough – spread some flour on your counter top and set the dough out for 20 min (while you chop and make the pesto).
*pesto – dump all the pesto ingredients (basil, pine nuts, garlic, nutritional yeast, cayenne) into your Vitamix (or food processor) and pulse/blend slow until all the large chucks are ground then slowly pour in the olive oil and blend until the pesto is the consistency that you like.
After 20 min roll the dough out as per instructions on the package. Sprinkle your pizza stone or pan with corn meal, then lay out the dough. Spread the pesto on, add the toppings, drizzle a little olive oil on top and bake at 400-450 for about 10 min (but keep your eyes on it) depending on your oven and the type of stone or pan you are using it may take longer. You will be able to tell when it is done.
* if you want you can buy some organic pizza sauce instead of making your own pesto sauce, it will save you a little time but it won’t be as fun and then you would have to change the name to thin crust veggie pizza.