Have I told you I love pesto? Fresh ingredients and CHEESE…what’s not to like? My basil did well this year and I’ve enjoyed a few batches of this tasty delight. This year I tried a recipe from Iowa Girl Eats blog. After all, a recipe originating from a cook in my home state of Iowa gets my attention. I like her recipe because it’s small in proportions but you can double, triple, etc. based on your desired volume.
25-28 fresh basil leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 garlic clove
salt & pepper to salt
2 tablespoons extra virgin olive oil
Combine the basil, pine nuts, Parmesan cheese, garlic, salt and pepper in the food processor.
Pulse until finely ground.
Slowly stream in the olive oil and pulse until smooth.
Adapted from Pesto by Iowa Girl Eats
Udi’s GF pizza crust (or precooked crust of your liking)
Thinly sliced zucchini Slow roast tomatoes or sun-dried tomatoes
Turkey or chicken (or omit for vegetarian pizza)
Shredded cheese (Monterey Jack or Mozzarella)
Layer the ingredients on the pizza crust in the order given.
Bake per crust instructions until pizza is hot, cheese is melted. YUMMMMM.
Vegetable Pizza served cold and is a great appetizer and a family favorite. This recipe made its way to my wooden recipe box many moons ago and has been a favorite of our family for many years.
The recipe is simple and easy to make. Two tubes of Pillsbury Crescent Rolls, sour cream, garlic powder, dill, fresh veggies and cheese and you’re prepared. It’s refreshing in the summer and a side dish to serve with a hearty soup.
Make an hour or two before serving and chill in the refrigerator.
Pal Maribeth first introduced me to this wonderful pizza. I love the combination of flavors and how easy (and relatively healthy) it is! The recipe can be modified to be vegan or gluten-free.
I baked the pizza on my pizza stone and found the baking time doubled. Bake until the bottom of the crust is light brown before removing from the oven to add the toppings and bake again.
1 can spicy fat-free, vegetarian refried beans
1 cup salsa
18 inch pizza crust
2 cups shredded romaine lettuce
4 medium thinly sliced green onions
1/4 cup ranch salad dressing
1 cup crushed tortilla chips (add more as desired)
1 cup shredded pepper jack or Monterey Jack cheese (or more if desired)
Heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on cookie sheet, then spread the bean mixture over crust. Bake until crisp, about 10 minutes.
Remove from oven, top with lettuce and green onions. Dollop with remaining salsa. Drizzle ranch dressing over. Top with chips and cheese. Bake approximately 2 minutes longer until cheese melts.
Cool slightly. I added fresh chopped avocado to the top with bowls of sour cream and salsa to add as the guests desire. Slice and serve.