Artichoke and Basil Pesto Pizza
Artichoke and Basil Pesto Pizza serves 2

4 cloves garlic, coarsely chopped

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh Italian flat-leaf parsley

1/4 cup chopped fresh basil or 1 Tbsp dried basil leaves

2 Tbsp toasted slivered almonds

2 Tbsp + 1 tsp olive oil, divided

1 cup julienne-cut red bell pepper

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 (2.5-ounce) jar sliced mushrooms, drained

2 (8-inch) pita bread rounds

1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Cracked pepper (optional)

  1. Combine garlic and next 4 ingredients in container of food processor; cover and pulse several times until minced. Pour 2 Tbsp olive oil through chute and pulse several more times. Pesto should be finely minced. Set aside.
  2. Heat 1 tsp oil in a nonstick skillet over medium-high heat. Add red bell pepper; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.
  3. Spread the pesto mixture over pita rounds, leaving an 1/2-inch border.
  4. Sprinkle half of cheese over pesto layer.

Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425° for 10 minutes or until crust is lightly browned.

 
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