We had two other couples over from different
boats for pizza night on Santosha. Everyone made pizzas- we had a lot and ate a lot! My contribution was a pesto pizza (this recipe) and tomato vegetable.
This is really a recipe for the pesto; you can use any pizza crust you like (or try this one from me.) This time I used a fresh pita that I frequently buy from the bakery but if fresh pitas aren’t an option for you I suggest making a crust or you can always buy crust or pitas….
These ingredients will work for 4, 10” round pizzas
Start preheating the oven at 375
What you’ll need (for the pesto):
-1/3 cup pine nuts
-1/2 cup olive oil
-1/4 cup nutritional yeast
-1 tbls. lemon juice
-1 ½ cups basil leaves (no stems)
-3 cloves of garlic (leave it out if you’re on a more satvic diet)
-salt & pepper to taste
What’s Next (for the pesto):
-Toast the pine nuts in a pan for a couple minutes
-In a food processor mix all the ingredients (including the pine nuts) until well blended
*If it’s too chunky/thick for your taste add a bit more olive oil. If it’s not thick enough add more basil
What you’ll need (for the toppings)
-Nut Cheese (click for recipe)
-1 cup green pepper (thinly sliced)
-1 cup spinach leaves
-1 cup zucchini (sliced in half moons)
-16 tomato slices (4 for each pizza)
-4 pitas or pizza crusts
What’s Next:
-I always prebake my crust or pitas until spots of light brown start to show before I put on any toppings
-In a pan with a splash of olive oil sauté all the vegetables except the tomatoes- not for long just til the spinach is wilted
-Put plenty of pesto on your pre-baked crusts/pitas
-Use a fork to drag the nut cheese on top (it will get mixed in with the pesto but it’s fine)
-Arrange the vegetable toppings as you desire and put back in the oven for about 10-15 minutes, or a bit longer if you’re using a thicker crust
Enjoy pizza night!
*Feeds 4 Martys*
boats for pizza night on Santosha. Everyone made pizzas- we had a lot and ate a lot! My contribution was a pesto pizza (this recipe) and tomato vegetable.
This is really a recipe for the pesto; you can use any pizza crust you like (or try this one from me.) This time I used a fresh pita that I frequently buy from the bakery but if fresh pitas aren’t an option for you I suggest making a crust or you can always buy crust or pitas….
These ingredients will work for 4, 10” round pizzas
Start preheating the oven at 375
What you’ll need (for the pesto):
-1/3 cup pine nuts
-1/2 cup olive oil
-1/4 cup nutritional yeast
-1 tbls. lemon juice
-1 ½ cups basil leaves (no stems)
-3 cloves of garlic (leave it out if you’re on a more satvic diet)
-salt & pepper to taste
What’s Next (for the pesto):
-Toast the pine nuts in a pan for a couple minutes
-In a food processor mix all the ingredients (including the pine nuts) until well blended
*If it’s too chunky/thick for your taste add a bit more olive oil. If it’s not thick enough add more basil
What you’ll need (for the toppings)
-Nut Cheese (click for recipe)
-1 cup green pepper (thinly sliced)
-1 cup spinach leaves
-1 cup zucchini (sliced in half moons)
-16 tomato slices (4 for each pizza)
-4 pitas or pizza crusts
What’s Next:
-I always prebake my crust or pitas until spots of light brown start to show before I put on any toppings
-In a pan with a splash of olive oil sauté all the vegetables except the tomatoes- not for long just til the spinach is wilted
-Put plenty of pesto on your pre-baked crusts/pitas
-Use a fork to drag the nut cheese on top (it will get mixed in with the pesto but it’s fine)
-Arrange the vegetable toppings as you desire and put back in the oven for about 10-15 minutes, or a bit longer if you’re using a thicker crust
Enjoy pizza night!
*Feeds 4 Martys*
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