Who doesn’t love pizza? I know I basically crave it most weeks…or every week.
An easy (and healthy) way to get that pizza craving in is making them using some type of whole grain bread, sauce, cheese and toppings that you’d likely have in your kitchen. Especially nutrient packed veggies!
Which is where these yummy things come in.
I started making my own pesto about a year ago and have added it to just about everything. In the past, I have made these with English muffins but I found that I couldn’t fit too many veggies on them. So I decided to get some sandwich thins as they have a little more surface area.
Although making the pesto (and cleaning it up) can be a little bit of a pain, there is always extra left over that I pour into ice cube trays and freeze until I am craving some pesto again.
Pesto is traditionally made with basil, parmesan cheese, olive oil, and pine nuts.
Although this method is delicious on it’s own, I have found that pine nuts can be kind of expensive! I’ve seen recipes that incorporate other herbs and using lemon juice, instead of adding the pine nuts, which is where I got the inspiration for compiling this blend.
These pizzas are especially fantastic because the vegetables become roasted in the oven, which is one of my favorite ways to serve veggies.
Let’s get cooking!
Serving Size: 2 sandwich thin half pizzasIngredients
Basil leaves from 1 pack of basil (about 2.5 cups of leaves)
1 cup fresh baby spinach
1 clove garlic
Zest of 1 lemon
Juice from 1/2 fresh lemon
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil + 2tbsp
1/8 tsp salt and pepper
2 whole grain sandwich thins**
1/4 cup shredded cheese (I used a pizza blend)
3-4 mushroom caps, thinly sliced
1/4 cup chopped broccoli
1/2 bell pepper, thinly sliced
4 cherry tomatoes, sliced
1/2 zucchini, thinly sliced
Salt and pepper, to taste
**can substitute with English muffin, bagel, etc.
1. Preheat oven to 375 degrees.
2. Excluding the olive oil, add all ingredients for pesto into a food processor. Begin to blend, while slowly adding in the 1/4 cup olive oil. If still chunky, add extra tablespoons of olive oil. Set aside.
3. Begin to assemble pizza. Layer the sandwich thin halves with 1 tbsp shredded cheese, top with vegetables evenly throughout. Lightly season with salt and pepper.
4. Bake in oven for 12-15 minutes, or until vegetables are roasted and sandwich thins toasted.
5. Remove from oven and drizzle with pesto.
6. Add remaining pesto to ice cube tray, cover with plastic wrap and freeze until you’d like to use again. The frozen pesto can be defrosted in the microwave in about 15-20 seconds.
The lemon gives the pesto an extra hit of freshness, on top of the melty cheese, roasted veggies and toasted bread.
Add any veggies you like! You can also add left over chicken, beef or beans, to add some extra protein.
Make it how you love and as always, I hope you enjoy!
Lots of LOVE,