Monday Munchies: Pesto Pizza

What better way to start the week than with a delicious recipe! Today I have a scrumptious homemade pizza that is great for a summertime weekday meal. These guys are individual size, so you can make a few and change up the toppings if you want.

Pizza Ingredients:

(makes 1 mini 6" pizza)

1 cup pizza dough
4 Tbsp pesto sauce (recipe below)
1 cup vegan Daiya mozzarella
2 Tbsp olive oil 
1/4 cup corn meal
red pepper flakes
1 tsp pine nuts

Pesto Ingredients:
1/2 bunch fresh basil
3/4 cup pine nuts or walnuts, raw
2 lemons, juiced
1 tsp pepper
1/2 tsp salt
5 garlic cloves
1 tsp red pepper flakes
1 Tbsp olive oil
1 Tbsp vegan Parmesan cheese (optional)
1/2 cup Italian parsley

Pesto Directions:

Combine all ingredients in a food processor. Blend until smooth. I like a thick pesto for this pizza, so if you need to add more pine nuts or basil, go ahead. You may also want to add more salt-do a taste test first.

Pizza Directions:
1. You can get pre-made multi-grain pizza dough from Whole Foods, Trader Joe's and other supermarkets. Punch out the dough. Or make your own dough.
2. Knead it a bit on a corn meal floured surface. Using your fingers, press out the dough so that the outer crust is much thicker than the inside crust.
3. Rub 1 Tbsp olive oil all over the front and back of the pizza dough. Drag the bottom of the dough through the cornmeal.
4. Let the pizza sit and rise for about 5-10 minutes.
5. Now you can start layering your pizza.
6. Spread the pesto thickly on the crust. Place the cheese on the pesto. Sprinkle the pine nuts over the cheese. Drizzle 1/2 Tbsp of olive oil on top of the pie. And brush the crust with the other 1/2 Tbsp of olive oil. Sprinkle a bit of corn meal on the top and sides of the crust.
7. Bake the pizza at 375 degrees for 10-12 minutes.
8. Broil the pizza for 3 minutes to bubble the top cheese layer.
9. Garnish with fresh basil leaves and some fresh red pepper flakes. Enjoy.