Pitas Dinner, Lunch
April 24, 2017
All of the zest your taste buds can handle. If you love pesto then you will love these artichoke spinach pesto pizzas! Recipe courtesy of onehungrybunny.com
4 to 6 medium sized whole pitas, such as Toufayan
1 14 ounce can artichoke hearts (or fresh artichokes if preferred), drained, rinsed, chopped
3-4 small radishes, sliced
1/2 cup feta cheese, crumbled
Fresh thyme leaves, optional
Spinach Basil Pesto
4 cups raw spinach leaves
3 whole cloves garlic
2 tbsp lemon juice (about half of a lemon)
1 1/2 cups fresh basil leaves
1/3 to 1/2 cup extra virgin olive oil
1/4 cup unsalted almonds
3 tbsp hemp seeds
1/4 to 1/3 cup shredded or grated parmesan
Salt and pepper to taste
Preheat oven to 425 degrees F.
Set aside pita loaves on a greased or parchment paper lined pan.
Make the pesto:
Combine pesto ingredients in a large food processor and pulse until well blended. Set aside.
Spread the pesto evenly on the pitas, about one tbsp each pita (there will be leftover pesto).
Top the pitas with the toppings as desired.
Place the pitas in the oven and bake for 10-12 minutes, or until feta has started to melt and pita is hot.
Freeze the remaining pesto for up to 3 months
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