Happy Monday, friends!
I hope you all had a wonderful weekend! It continued to be gloriously cool and rainy around these parts–I even had to break out the jeans for a few nights.
As expected, pretty much every meal last week included some form of this pesto. Be it pesto, hummus, and veggie sandwiches or a pesto veggie frittata, I swear we just had the same ingredients in a slightly different form every day. But when the quality of ingredients is that great, it becomes something I want to figure out how to use all of instead something I have to figure out how to get through it all.
I have a lot of frozen leftover cornmeal pizza dough that I’ve made in the bread machine, so one night, I pulled some out and after adding the toppings, decided to make it semi-galette style by folding over the edges to form a thick fold over crust. It made each slice look smaller, but I loved the added crunch of cornmeal at the end.
Despite my best efforts, I ended up freezing the last little bit of pesto for later use–any suggestions?
Cornmeal Crusted Pesto Veggie Pizza
1/4 cup kale almond pesto
4 stalks kale, de-stemmed
1 small zucchini, sliced
1 small squash, sliced
1 tomato, sliced
1/2 cup mozzarella cheese, shredded
4 leaves basil
Pre-heat oven to 400 degrees.
Heat olive oil in a frying pan over medium heat. Add kale and sauté until wilted, about 3-5 minutes.
Meanwhile, place zucchini and squash in a large bowl. Coat with olive oil, salt, and pepper, and mix well.
Roll out pizza dough and place on baking sheet.
Assemble pizza with even amounts of pesto, mozzarella, zucchini, squash, kale, and tomato. Try to leave about an inch opening from the side so that at the end, you can fold over the edges to make a “fold over” crust.
Place in the oven and let bake until crust is browned and cheese is melted, about 30-40 minutes. A few minutes before you take the pizza out of the oven, cut a chiffonade of the the basil leaves and carefully sprinkle on the pizza.
Remove from the oven, slice, and enjoy!
Time: 50 minutes