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Recipes in Season (1)

Garden-Fresh Pizza

I sneak my veggies into delicious dishes that are topped with cheese. This is one pizza I can feel good about eating and it’s a quick fix on a week night, especially if you make the pesto ahead of time.

Source: Leslie Fisher (Entered by leslie fisher)
Serves: 2-3

1 Hannah's Heirlooms pizza crust
1/4 cup ANP or Burns Twice Farms mushrooms
1/4 cup artichoke hearts, chopped
1/4 cup Kalimata olives, chopped
1/4 cup Pesto (see recipe below)
4 ounzes fresh mozzarella cheese, sliced

Step by Step Instructions
  1. Pre-heat the oven to 450 degrees. Make the pesto, combining in a food processor: 1 Cup ANP fresh basil leaves, loosely packed; 1 Cup ANP spinach, loosely packed; 1/3 Cup pine nuts, 2 garlic cloves, 1/2 Cup grated Parmesan cheese. While the machine is running, slowly pour in the 1/4 Cup olive oil.
  2. Place frozen pizza crust on a baking sheet. Top with 1/4 C pesto, veggies and cheese. Bake for 13 min.


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