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

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