Artichoke and Spinach Pesto Pita Pizza

April 24, 2017
|By TOUFAYAN BAKERIES
Category, Cuisine,

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

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6 artichoke pizza
Yields1 Serving
 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
1

Preheat oven to 425 degrees F.

2

Set aside pita loaves on a greased or parchment paper lined pan.

Make the pesto:
3

Combine pesto ingredients in a large food processor and pulse until well blended. Set aside.

4

Spread the pesto evenly on the pitas, about one tbsp each pita (there will be leftover pesto).

5

Top the pitas with the toppings as desired.

6

Place the pitas in the oven and bake for 10-12 minutes, or until feta has started to melt and pita is hot.

7

Freeze the remaining pesto for up to 3 months

Ingredients

 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

Directions

1

Preheat oven to 425 degrees F.

2

Set aside pita loaves on a greased or parchment paper lined pan.

Make the pesto:
3

Combine pesto ingredients in a large food processor and pulse until well blended. Set aside.

4

Spread the pesto evenly on the pitas, about one tbsp each pita (there will be leftover pesto).

5

Top the pitas with the toppings as desired.

6

Place the pitas in the oven and bake for 10-12 minutes, or until feta has started to melt and pita is hot.

7

Freeze the remaining pesto for up to 3 months

Notes

Artichoke and Spinach Pesto Pita Pizza
IngredientsDirections