June 15, 2011
Spinach Pesto Pizza with Roasted Peppers and Portobello
Pizza is always a good quick way to use up leftovers, but sometimes it needs to be mixed up a bit. I get easily sick of the "yooj." I had a leftover portobello cap that I wanted to use, and who doesn't like a good roasted red pepper? Add some feta and pesto, voila! This pesto couldn't be easier to make. Any leftover can be frozen to be used later in sauce, or on another pizza, even a pasta salad!
1/4 cup walnuts
2 cloves garlic
1/2 pound baby spinach (about 10 cups)
1/3 cup olive oil
1/4 cup grated Parmesan
kosher salt and black pepper
1 tablespoon grated lemon zest
In a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, Parmesan, and ¼ teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary. Mix in lemon zest and parmesan.
Using my recipe for whole wheat crust, pesto, slices of the leftover mushroom, roasted red pepper slices, and feta cheese I put together a really amazing pizza! Paired with a salad made a delicious dinner!