Description
Delicious vegetarian pizza with flair.
Ingredients
- 1-⅓ cup Fresh Spinach
- ⅔ cups Fresh Basil Leaves
- ¼ cups Shredded Parmesan
- 3 ounces, weight Walnuts
- ¼ teaspoons Crushed Red Pepper
- 2 cloves Garlic, Peeled
- 2 Tablespoons Low Sodium Vegetable Broth
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 can (13 3/4 Oz. Size) Artichoke Hearts, Drained, Chopped
- 1 whole (Large Size) Pizza Crust, Unbaked
- 3 ounces, weight Feta Cheese, Crumbled
- 1 Tablespoon Shredded Parmesan Cheese
Preparation
1. Preheat oven to 400 F.
2. In a food processor, combine spinach, basil, the first amount of Parmesan cheese, walnuts, red pepper, and garlic. Pulse until finely chopped. While processor is running, add broth/water, olive oil, and lemon juice. Add more broth, water, or oil if needed to make a paste-like sauce.
3. If necessary, chop artichoke hearts into at least quarters.
4. Roll out the pizza crust and put it onto your pizza pan. Spread pesto over pizza crust. Top with artichoke hearts, feta and the final amount of Parmesan cheese.
5. Bake at 400 F for 12-15 minutes (or according to pizza crust instructions), until crust is browned. Serve immediately.
