Such an easy recipe for a super healthy pizza. I was delighted to have this on the table in no time (minus the time it took me to preheat the oven and make the pesto)!
Broil a whole wheat pita with a few teaspoons of pesto on top. I have been experimenting with pestos as of late and have been waiting for basil to be in season! One of my favorite things. The pesto I made for the pizzas was using a combo of basil and spinach and a combo of roasted pine nuts and almonds, Parmesan, garlic, lemon juice, oilve oil, kosher salt and pepper.
In a large bowl toss arugula, baby spinach, white kidney beans (probably 1/2 cup), chopped Roma tomato, a little extra virgin olive oil, juice from 1/2 lemon, salt and fresh pepper.
When the pitas are golden and the pesto just begins to bubble, take out and top with salad mixture.
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