Arugula Almond Pesto Pizza:
Pizza is a highly personal affair, isn’t it? Seems like everyone has strong opinions about the subject. New York style vs. Chicago, veggies vs. meat, thick vs. thin crust, classic mozzarella vs. the fancier stuff… We could debate over pizza all night, especially if there’s an ample supply of wine to fuel the discussion. Most pizza is pretty good, if you ask me.
I tried to keep this pesto pizza recipe as simple as possible, but toasting the almonds really enhances their flavor and helps them stand up to the greens. Both the dough and the pesto recipes are made for a food processor, so I hope you have one!
- 3 Cups Packed Fresh Arugula And/Or Basil, tough stems removed
- 3/4 Cup Almonds Sliced
- 1/2 Cup Parmesan cheese Freshly Grated
- 2 Garlic Cloves Peeled and Roughly Chopped
- 1/2 Teaspoon salt
- 1/2 Cup EKiN Extra Virgin Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- black pepper Freshly Ground
- 1 Batch Easy Whole Wheat Pizza Dough
- 8 Ounces Fresh Mozarella Torn, or Part-skim Mozzarella, Shredded
- 1 Small Tomato Sliced Thin
- 1 Small Yellow Squash Quartered Lengthwise and Sliced into little triangle shapes
- Sprinkle Sliced Almonds
- Sprinkle Fresh Arugula or Chopped Basil
- Red Pepper Flakes To Taste
- Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. Or, if you’re using a pizza stone, make sure it’s in the oven on the appropriate rack (consult manufacturer’s directions).
- Toast the almonds: In a large skillet over medium heat, toast the almonds, while stirring frequently, until the almonds are fragrant and turning lightly golden at the edges. Transfer the almonds to a bowl to cool.
- To make the pesto: In a food processor, combine the arugula/basil, cooled almonds, Parmesan, garlic and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.
- Prepare the pizza dough as directed. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level. Transfer each pizza crust onto individual pieces of parchment paper.
- Lightly oil the outer edge of the pizza with olive oil. Spread each pizza with ½ of the pesto. Top each pizza with cheese, sliced tomatoes, squash pieces and, finally, a sprinkle of sliced almonds.
- Transfer one pizza to the oven. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza. Top each pizza with a light sprinkle of fresh arugula or basil and, if desired, a dash of red pepper flakes. Slice and serve.
PREPARATION TIPS: This recipe is designed for immediate consumption! The dough is best baked immediately after making, and the pesto will oxidize over time.
CHANGE IT UP: Feel free to trade other greens for the arugula/basil or other toasted nuts for the almonds. Top the pizza with whatever’s in season!
MAKE IT QUICK: You can certainly buy pre-made pizza dough or pre-cooked flatbread instead of making your own dough. Just adjust toppings and baking time as necessary.
