Moroccan Roasted Garlic Pesto and Cashew Pizza
Ingredients
Pizza Dough and Pesto
-
1
pound
pizza dough
-
1
small head
garlic
-
1
cup
fresh cilantro, torn
-
¼
cup
fresh parsley, torn
-
¼
cup
fresh mint, torn
-
½
a
jalapeño, seeded and chopped
-
2
tablespoon
cashews or pistachios
-
¼
cup
olive oil
-
2
tablespoon
feta cheese, crumbled
-
¼
teaspoon
pepper
Toppings
-
1
small
zucchini, sliced into thin rounds
-
1
roasted red pepper, sliced into thin strips
-
6
ounce jar
marinated artichokes
-
½
teaspoon
smoked paprika
-
½
teaspoon
cumin
-
½
teaspoon
cayenne
-
⅛
teaspoon
cinnamon
-
⅛
teaspoon
turmeric
-
⅓
cup
kalamata olives or a mix of green + kalamata
-
1
cup
fresh mozzarella cheese, shredded
-
½
cup
feta cheese, crumbled
-
¼
cup
roasted cashews
Instructions
- Prepare the pizza dough 1½ to 2 hours ahead of time.
- Roast the garlic by chopping off the top, drizzling with olive oil, covering with foil, and baking at 375°F for 45 minutes until golden and soft.
- Squeeze the roasted garlic into a bowl and set aside.
- In a food processor, combine cilantro, parsley, mint, jalapeño, garlic, and cashews; pulse until chopped.
- Stream in olive oil and pulse until combined, then add feta and pulse again.
- In a bowl, combine zucchini, red pepper, drained artichokes, olive oil, spices, and pepper; toss well.
- Divide the dough in half and roll out one half into a 10-12 inch round.
- Spread pesto on the dough, top with mozzarella, then add the vegetable mixture, olives, and half the feta.
- Bake at 375°F for 30-35 minutes until desired doneness.
- Let cool for 5 minutes, then sprinkle with roasted cashews and remaining feta before serving.
Nutrition Facts (estimated)
Servings
2 pizzas
Calories
1655
Total fat
80g
Total carbohydrates
150g
Total protein
50g
Sodium
800mg
Cholesterol
30mg
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