arugula pesto and rainbow chard whole wheat pizza


Pizza is one of America's favorite foods, but often the ingredients are sugary, processed, canned, or from halfway around the world; however, it doesn't have to be that way. All toppings for the pizza above (cheese, tomatoes, rainbow chard, arugula, and garlic) were picked up at the local farmer's market and laid over a fresh whole wheat crust. It's guilt free and a great weekend dinner. Take the leftovers with you to lunch or make it for friends.

1/4 large heirloom tomato
2 stalks of rainbow chard
1 cup shredded mozzarella
3/4 cup crumbled Hillacres Pride Arcadia cheese (raw cow's milk cheese with earthy flavors and nutty undertones)

Arugula Pesto:
1 3/4 cups packed arugula
2 large garlic cloves
1/3 cup pine nuts
1/4 cup olive oil
1/2 tsp herb salt

1. Preheat oven to 350 F
2. Blend all arugula pesto ingredients together in a food processor.
3. Grease pan slightly, and roll out pizza dough. Place the dough in the pan and stretch it to fit precisely.
4. Spread arugula pesto, sprinkle cheese, and distribute chard and tomatoes evenly.
5. Cook pizza for 20-25 minutes until crust begins to brown. 

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