Garden Pesto Cauliflower Pizza
Ingredients
The Pizza
-
2
units
cauliflower pizza crusts
-
½
cup
ricotta cheese
-
½
cup
shredded mozzarella cheese
-
1
medium
zucchini, cut into ribbons
-
½
pint
cherry or grape tomatoes, sliced
-
1
unit
shallot, peeled and thinly sliced
-
pinch
unit
red pepper flakes (optional)
The Pesto
-
1
cup
packed basil leaves
-
1
cup
arugula leaves
-
¼
cup
toasted pine nuts
-
2
cloves
garlic
-
1
unit
lemon juice + zest
-
¼
cup
olive oil
-
to taste
unit
salt and pepper
Instructions
- Preheat the oven to 375°F and place a vented pan in the oven to heat.
- Spray the vented pan with nonstick cooking spray and place the frozen cauliflower pizza crust in the center, baking for 10 to 12 minutes until golden and crisp.
- Remove the crusts and let them cool completely before adding toppings.
- While the crust cools, prepare the pesto by adding basil, arugula, pine nuts, garlic, lemon juice, zest, and salt/pepper to a food processor and pulse until finely chopped.
- With the motor running, slowly add olive oil until the mixture is emulsified and creamy.
- In a small bowl, mix the ricotta with about ½ cup of the pesto and spread a thin layer over each pizza crust.
- Sprinkle mozzarella cheese on top and add zucchini ribbons, tomatoes, and shallots. Optionally, add more pesto.
- Place the pizzas back in the oven, turn on the broiler, and broil for about 3 to 5 minutes until the cheese is melted and the edges are crisp.
- Top the pizzas with fresh basil and a pinch of red pepper flakes if desired, and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
225
Total fat
17.3g
Total carbohydrates
7.8g
Total protein
12.4g
Sodium
376.6mg
Cholesterol
0mg
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