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

Spring Veggie Pizza with Spinach Pesto
FOR THE PESTO
 1 cup packed baby spinach
 1/2 cup packed basil
 2 cloves garlic
 1/2 cup chopped walnuts
 1/4 cup fresh grated Parmesan cheese
 1/4 cup olive oil
FOR THE PIZZA
 4 whole wheat toufayan pizza crusts
 2 large portobello mushrooms sliced about 1/4 inch thick
 1/2 cup frozen artichoke hearts that have been thawed
 6 to 8 spears of asparagus
 4-6 tbsp grated fresh mozzarella cheese - optional
1

Preheat oven to 425

2

Smear approximately 1 tablespoon olive oil onto a parchment lined baking sheet and top with musrhoom slices

3

place in the oven and bake for 10 minutes flip the slices over and bake for 10 to 15 minutes more

4

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.

5

Add the parmesan cheese and blend well. Adjust the texture of the pesto by adding water by the teaspoon if it's too thick.

6

Put it together by placing 4 Toufayan pita pockets onto a baking sheet

7

Spread approximately 2 to three tablespoons of the pesto on each pita

8

layer with sliced mushrooms, artichokes

9

using a vegetable peeler, shave the asparagus over each pita and top with mozzarella cheese if desired

10

Bake at 425 for 10 to15 minutes until heated through and cheese has melted

Ingredients

FOR THE PESTO
 1 cup packed baby spinach
 1/2 cup packed basil
 2 cloves garlic
 1/2 cup chopped walnuts
 1/4 cup fresh grated Parmesan cheese
 1/4 cup olive oil
FOR THE PIZZA
 4 whole wheat toufayan pizza crusts
 2 large portobello mushrooms sliced about 1/4 inch thick
 1/2 cup frozen artichoke hearts that have been thawed
 6 to 8 spears of asparagus
 4-6 tbsp grated fresh mozzarella cheese - optional

Directions

1

Preheat oven to 425

2

Smear approximately 1 tablespoon olive oil onto a parchment lined baking sheet and top with musrhoom slices

3

place in the oven and bake for 10 minutes flip the slices over and bake for 10 to 15 minutes more

4

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.

5

Add the parmesan cheese and blend well. Adjust the texture of the pesto by adding water by the teaspoon if it's too thick.

6

Put it together by placing 4 Toufayan pita pockets onto a baking sheet

7

Spread approximately 2 to three tablespoons of the pesto on each pita

8

layer with sliced mushrooms, artichokes

9

using a vegetable peeler, shave the asparagus over each pita and top with mozzarella cheese if desired

10

Bake at 425 for 10 to15 minutes until heated through and cheese has melted

Spring Veggie Pizza with Spinach Pesto