Arugula-Almond Pesto Pizza
Ingredients
Pesto
-
3
cups
fresh arugula and/or basil
-
¾
cup
sliced almonds
-
½ to ¾
cup
freshly grated Parmesan cheese
-
2 to 3
cloves
garlic
-
½
teaspoon
salt
-
½
cup
extra virgin olive oil
-
1
tablespoon
fresh lemon juice
-
to taste
freshly ground black pepper
Pizza Toppings
-
1
batch
easy whole wheat pizza dough
-
8
ounces
fresh mozzarella
-
1
small
tomato
-
1
small
yellow squash
-
to taste
sliced almonds
-
to taste
fresh arugula or chopped basil
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 500°F.
- Toast the almonds in a skillet over medium heat until fragrant and lightly golden, then cool.
- In a food processor, combine arugula/basil, cooled almonds, Parmesan, garlic, and salt. Pulse while drizzling in olive oil, then stir in lemon juice and season with black pepper.
- Prepare the pizza dough and roll it out thinly. Transfer to parchment paper.
- Lightly oil the outer edge of the pizza and spread half of the pesto on each crust.
- Top with cheese, sliced tomatoes, squash, and a sprinkle of sliced almonds.
- Bake the pizza until the crust is golden and the cheese is bubbly, about 10-12 minutes.
- Top with fresh arugula or basil and red pepper flakes, then slice and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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