Healthy Spinach Pesto Pizza . . . and 2 Good Books

 

My sister, Diana, loves pizza.

Here's a heart-smart one I thought up for when she can finally come to visit!

My HEALTHY SPINACH PESTO PIZZA

     First, prep the pizza dough and put it to rise.

     Next prep the pesto:

            1/3 cup pine nuts, toasted

            4 cloves garlic (or more if the cloves are small)

            4 cups fresh spinach (all of a bunch from the grocery)

            ¼ cup grated Parmesan

            2 tbsp olive oil

            ½ tsp salt

            ½ tsp pepper

            ¼ tsp cayenne or crushed chillies (more if desired)

     Grind all of the above in a food processor.  Set aside.

**

     Now, prep the other toppings: the peppers, red onion, and artichoke hearts.

     Preheat oven to 450.  Then roast for 15 minutes to partially cook:

            1 green bell pepper

            1 red bell pepper

     Chop the peppers into ½ inch squares.  Set aside. 

     Finely slice and then cut up some red onion: about half a cup.   Set aside.

     Drain a small jar of artichoke hearts and cut them up.   Set aside.

     Grate 8 ounces of mozzarella cheese.

**

     Roll out pizza dough for a 15-inch pizza.  Let rise 20 min.

     Preheat oven to 500.

     Bake undressed pizza for 7 min.  Reduce heat to 450 degrees.

     Dress the pizza in the following order:

            Pesto, Artichoke hearts, Peppers, Red Onions, Mozzarella

     Bake pizza at 450 for 17 min.  

    

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     Serve with a shrimp salad such as the one on p. 40  in this cookbook I use A LOT:

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And while we're still sticking close to home, here's a book that's worth your time: