This past week I made a terrific pesto with almonds and nutritional yeast (recipe below). Today I decided to take that pesto, a couple of small personal pizza crusts and a Yukon potato and make a simple dinner for two. Certainly not a traditional pizza, but brimming with fresh flavors and delicious none-the-less. You can make your own pizza dough if you have the time, but if you read my blog, you know I do things the easy way, so I purchase mine pre-made. In my house we probably eat pizza once a week, so having pre-made crusts ensures we eat at home instead of out – saving us time, money and calories.
Pesto Potato Pizza (makes 2)
- 2 personal pizza crusts
- 4 tbsp + 2 tsp pesto (recipe below)
- 1 medium Yukon gold potato
- 6 small cremini (baby bella) mushrooms, sliced thin
- olive oil
Pierce potato a few times with a fork, place in microwave and cook on high for 6-7 minutes, until cooked through. Set aside to cool. Once cool, toss with the sliced mushrooms and 2 teaspoons of pesto.
Preheat oven to temperature directed for your pizza crust.
Brush crust lightly with oil. Top each crust with two tablespoons of pesto and spread evenly, leaving a 1/2 – 1 inch edge.
Place the potato & mushroom mixture over the pesto and sprinkle the top with a little paprika.
Bake according to the directions for your pizza crust. Make sure the potatoes have browned on top, turning on the broiler for a minute if necessary.
- 2 cups fresh basil leaves
- 1/2 cup raw almonds
- 2-3 cloves of garlic
- 2 heaping tbsp nutritional yeast
- 1/2 – 1 cup olive oil
In a strong blender or food processor (hello VitaMix), blend basil, almonds and garlic until very finely chopped. Slowly add the olive oil until you have a paste-like consistency, or the consistency you prefer. Add nutritional yeast and dash of salt, blend to incorporate. Serve.
I like my pesto “chunky” – but you may like it smooth. If that’s the case, simply blend the ingredients on a higher speed and add more oil. If you don’t have pine nuts or almonds, I think you could certainly try walnuts or even pecans. You can also leave out the nooch, but I think it added just the right flavor.