I’ve been making this pesto pizza for about a week now! It is nothing special, but it is so good. I had the leftover pesto from the stuffed pork chops, and the only thing I could think to use the rest on was pizza. Instead of tomato sauce I used the pesto.
What I used
- pita bread (the kind I used was very thin)
- basil pesto
- red onion
- shredded mozzarella
- shredded Parmesan
- Pine nuts
- grape tomatoes (I got these at the Farmer’s Market, they are so good!)
- red pepper (again from the Farmer’s Market!)
That’s it. I really think the pesto goes the best with veggies, so if I had others, I would have loaded them up on it. But I’m pretty much an onion, red pepper, and tomato lover, so I stuck with those.
I took a risk, and ate the pizza on the couch, with the dog licking her chomps to get her mouth on this…
And for dessert I had my very first pluot. Got this at the Farmer’s Market as well. It is a little bit sweet and a little bit sour. It’s supposed to be a cross between a plum and an apricot. I don’t really prefer either fruit, but I really liked this. If you can get it in your area, I highly recommend trying it.
That’s all. I won’t be cooking much this week, I’m heading out of town for work. But I can’t wait to dive into Jamie Oliver’s Food Revolution cookbook when I get back!