Ah pizza, a quarantine essential. Layered with gooey cheese, crisp pepperoni, and dunked crusts in garlic sauce, right?
Sorry to disappoint guys, but I’m actually sharing a “healthier” pizza with you today, ’cause your girl is tired of carby-pizza sweats. When it comes to pizza, I’m a sucker for vegetarian options honestly, but I also like knowing that a pizza doesn’t have to be smothered in cheese and meat for it to satisfy my pizza craving.
Now, this was purely something I ended up making because I realized that all my desired pizza ingredients were green. Ironic? Yes. Insta-worthy? Totally. But don’t get me wrong, homemade pizzas are a fun date-night in, chill Friday vibe that you can enjoy, COLOURS ASIDE.
I ended up using a basil pesto to act as the red sauce base — game changer when it comes pizza, and a super great way to use up a bunch of basil when you’re worried that it’s getting bruised and brown faster than you’d like. It provides a fragrant and herbaceous lift to an otherwise heavier meal, AND a homemade, vibrant pesto just hits different in comparison to the jarred stuff. I highly recommend trying to make your own pesto whenever you can! It will 1) look so much greener and healthier for you lol, and 2) taste fresh and not preserved
(which is what it should taste like, IMO).
- 1-2 cloves of garlic, finely grated
- Basil, 2-3 bunches (rinse and pat lightly to dry)
- 3/4 cup of grated parmesan
- 1 tsp of salt and 1/2 tsp of black pepper
- 1/2 cup of olive oil
– and sadly no pine nuts ’cause she’s anaphylactic (me trying to be trendy about my choices), but results are just as tasty!!
Using a blender (or a food processor if you’re lucky enough), add all the ingredients EXCEPT the oil, and pulse until finely ground. If you’re blender has an opening top part that can be removed, slowly add a stream of olive oil while the motor is running until blended smooth and there are flecks of green. If you don’t have that opening, it is completely fine to add 1/4 cup of oil each time, blend, and then add until oil is used up.
Pesto can last up to a day or two in the fridge, and if you’re concerned about it browning, add a 1/4 inch layer of olive oil on top to prevent the colour of the herbs changing.
- store bought pizza flatbreads (PC brand come thruuuuuuu)
- frozen kale, sautéed with olive oil and garlic, seasoned with S+P
- raw broccoli florets, chopped rough (can be sautéed a few minutes with the kale if you’re feeling good that day)
- thinly sliced red onion
- 1 cup of shredded mozzarella
OTHER OPTIONS: dressed arugula on top, sauteed/raw spinach, thawed frozen peas, thin zucchini strips
You don’t need instructions on how to make a personal pizza, don’t be silly. Have fun with it guys and take it outside to eat — you do remember that this is an outdoor-eating themed month, right?
Peace and good eats, guys!