Spinach-pesto Pizza Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2: 12" Pre-made pizza crusts,
-or low-fat, you decide)
1 lbs: Fresh spinach, (flat --
1 1/2 cup: Romano cheese, grated
-leaved is best),
1 1/2 cup: Pesto (runny, not chunky)
1 lbs: Mozzarella cheese, (whole --
FAVORITE PESTO
1 1/2 cup: Extra Virgin Olive Oil,
1/2 tsp: Salt,
2 cup: , (packed) Fresh Basil
1 Head: (yes head, not
1/2 cup: Walnuts or Pine Nuts,
-garlic,
Directions:
Blend all pesto ingredients till fairly smooth Some pre-made pizza
crusts are better if you "toast" them in the oven. If this is so,
then toast your pizza crusts. Pre-heat oven to 400 degrees F. Wash &
remove all stems from spinach. Get the spinach as dry as possible.
Pile spinach on pizza crusts. Should be about an inch to an inch & a
half tall with spinach.
Drizzle at least 1/2 cup pesto onto spinach on EACH pizza, dont use
more than 3/4 cup pesto per pizza.
Spread mozzarella evenly on pizzas, then spread romano evenly on
pizzas. Bake at 400 degrees 8 to 12 minutes.
They are done when the mozzarella is bubbly & the romano is lightly
browned.
Recipe By :
Source from luhu.jp
crusts are better if you "toast" them in the oven. If this is so,
then toast your pizza crusts. Pre-heat oven to 400 degrees F. Wash &
remove all stems from spinach. Get the spinach as dry as possible.
Pile spinach on pizza crusts. Should be about an inch to an inch & a
half tall with spinach.
Drizzle at least 1/2 cup pesto onto spinach on EACH pizza, dont use
more than 3/4 cup pesto per pizza.
Spread mozzarella evenly on pizzas, then spread romano evenly on
pizzas. Bake at 400 degrees 8 to 12 minutes.
They are done when the mozzarella is bubbly & the romano is lightly
browned.
Recipe By :
Source from luhu.jp
Tags
Pizza