Spring Veggie Pizza with Spinach Pesto
A light spinach pesto with veggies, atop a delicious pita crust. Perfect for lunch and/or dinner! Recipe courtesy of simpleandsavory.com
Preheat oven to 425
Smear approximately 1 tablespoon olive oil onto a parchment lined baking sheet and top with musrhoom slices
place in the oven and bake for 10 minutes flip the slices over and bake for 10 to 15 minutes more
While mushrooms are baking make the pesto by placing the spinach, basil, garlic, walnuts into a food processor and process while gradually adding the oil through the feed tube.
Add the parmesan cheese and blend well. Adjust the texture of the pesto by adding water by the teaspoon if it's too thick.
Put it together by placing 4 Toufayan pita pockets onto a baking sheet
Spread approximately 2 to three tablespoons of the pesto on each pita
layer with sliced mushrooms, artichokes
using a vegetable peeler, shave the asparagus over each pita and top with mozzarella cheese if desired
Bake at 425 for 10 to15 minutes until heated through and cheese has melted
Ingredients
Directions
Preheat oven to 425
Smear approximately 1 tablespoon olive oil onto a parchment lined baking sheet and top with musrhoom slices
place in the oven and bake for 10 minutes flip the slices over and bake for 10 to 15 minutes more
While mushrooms are baking make the pesto by placing the spinach, basil, garlic, walnuts into a food processor and process while gradually adding the oil through the feed tube.
Add the parmesan cheese and blend well. Adjust the texture of the pesto by adding water by the teaspoon if it's too thick.
Put it together by placing 4 Toufayan pita pockets onto a baking sheet
Spread approximately 2 to three tablespoons of the pesto on each pita
layer with sliced mushrooms, artichokes
using a vegetable peeler, shave the asparagus over each pita and top with mozzarella cheese if desired
Bake at 425 for 10 to15 minutes until heated through and cheese has melted
