Pesto Pizza

Hello my faithful readers!  Happy Friday!  So how has your summer been going?  I've been loving all the produce at Ferguson's Farmers Market and Clayton's Farmers Market.  I seem to alternate between those two markets every other week.  They are both fantastic, so if you haven't been, make plans to go!  Last Saturday while standing in the middle of the market, Mike said that we should have made a list and planned our meals for the week before  getting to the farmer's market.  What's the fun in that {wink-wink}, now I get to buy whatever catches my eye, like heirloom tomatoes, yellow squash, zucchini, and patty pan {Hmm, did I hear you say, "what is patty pan"?  You'll have to stay tuned for the explanation in my future post.}.  But, wouldn't you know it, I saw a tweet today from PBS listing 'five tips for Farmers Market Shopping' (http://www.pbs.org/food/features/five-tips-farmers-market-shopping) and can you believe what they listed as their top two tips, you guessed it, plan ahead and create a meal plan.  Oh well, I think I'll stick to buy a little of everything and invent creative meals later.  

So, this week I've been noshing on pesto pizzas.  I found some great 8-inch hand tossed pizza crusts in the deli section at the grocery store.  With Mike working late, this makes a perfect dinner for one.  What's wonderful about making your own pizza, you know it can be healthy; the more fresh veggies the better and don't forget about the low-fat mozzarella.  One hint when making veggie pizza, saute your vegetable first then top them on your pizza.  If you top the pizza with raw veggies, they will release their water while baking and will produce a soggy crust {who likes a soggy bottom, not me}.  Have fun experimenting with different veggie combinations.  Let me know what are your favorite farmer's market pizza toppings.  As always, I would love to hear your comments!  Eat local and enjoy!

 

 

 

For a printer friendly recipe, click here.

Ingredients for two 8-inch pesto pizzas

  • two 8-inch pizza crusts
  • 1/2 zucchini or yellow squash
  • 1 medium tomato
  • two slices of onion
  • pesto (2 tablespoons)
  • mozzarella
  • fresh basil
  • kosher salt and pepper (to taste) 
  • extra virgin olive oil (1-2 tablespoons) 

Directions to make pesto pizza

  • Preheat oven to 375 degrees F
  • In a medium saute pan, heat olive oil over medium heat.  Add vegetables, salt/pepper and saute 2-3 minutes to slightly cook.
  • Place one tablespoon of pesto on each pizza round.  Pinch off pieces of mozzarella and place onto pizza crust.  Add veggies, but not the basil (will burn). 
  • Bake for 7 minutes.  Turn oven to boil, and bake 1-2 additional minutes, leaving oven door slightly open.
  • Once out of the oven tear pieces of basil and scatter on top.  Optional: top with freshly grated parmigiano- reggiano.