Red Pepper Pesto Pizza

Ok, this red pepper pesto is so good!

I used it in place of sauce on a pizza topped with fresh mozzarella, carmelized onions, and spinach. It was really great on the pizza but has also added tons of flavor to a turkey and cheese sandwich and, this morning, to a breakfast sandwich with a fried egg and cheddar cheese. I know I could even eat it with some pita chips as a dip. Scrumptious!

So, I recommend making this pizza, but more than that I recommend making this flavorful pesto. The sweetness of the roasted peppers really stands out. I also used almonds instead of the traditional pine nuts: much cheaper with the same nutty richness.

Oh, and you can top your pizza with some toasted pine nuts, but be careful to keep an eye on them or  they’ll end up looking like this:

You could always add some sort of meat to this pizza to make it more husband friendly-prosciutto would be really yummy or a spicy sausage.

Ingredients for pizza:  

1 batch of your favorite pizza crust (I actually just followed the recipe on the back of the instant pizza yeast packet, and it was really good!)

1 big handful of spinach

1/2 cup chopped red onion

1 tablespoon butter

10-12 mini fresh mozzarella balls, cut in half

3/4 cup red pepper pesto (add more if you need it, spread it thickly!)

Ingredients for pesto: 

2 red bell peppers

1/2 cup grated parmesan cheese

3 tablespoons olive oil, plus a little more to add as needed

2 cloves of garlic, papery outside removed

1/2 cup toasted almonds

salt & pepper to taste

To make: 

First make the pesto. Cut off the tops of red pepper, removing the meat from the top, remove the white insides and seeds. Put peppers on a baking sheet, cover with about 1 teaspoon of olive oil and roast at 400 degrees for 30 minutes. Broil almonds in oven or toaster oven on a foil lined baking sheet for 2-4 minutes, watch closely, these burn easily! Put roasted peppers in food processor and combine with parmesan cheese, toasted almonds, garlic, olive oil, salt, and pepper. Add olive oil to get the consistency you want. I liked mine thicker so I didn’t add more than 3 tablespoons. Add salt and pepper as needed.

Add one tablespoon of butter to a pan on medium heat. Add chopped red onion and allow to cook for 5 minutes until they are soft and translucent with a little brown.

Spread pesto on your rolled out pizza crust. Top with halved mozzarella balls, carmelized onions, and spinach.

 

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2 Comments on “Red Pepper Pesto Pizza”

  1. newlywed says:

    This looks like a great pizza! Love the idea of a red pepper pesto…but I have an almond allergy. Do you think pine nuts would be the best substitute?


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