Wednesday, 10 April 2019

What we Ate Wednesday--Pesto Pizza With Sun-Dried Tomatoes, Olives and Mushroom Feta

Hello lovelies. Still carrying on my hot and steamy love affair with pesto. Oh pesto--you are my besto.

We've had this pizza twice and both times it was gorgeous. Once it was with the wild garlic and walnut pesto and once with spinach and walnut pesto (with extra garlic) and both were equally good.

You can use whatever pizza crust you want--a shop-bought (GF) one or a homemade one. It's really easy to make your own. Always make a double batch and freeze one crust to make future cooking easy.  That is my motto. 

This pizza had a huge wow factor of umami taste (the fifth taste of pungent that completes sweet, salty, sour and bitter) and was super simple to make if you have the pesto ready made (stock up your freezer!) but is still easy if you have to make it on the spot.

I always serve pizza with sauteed kale and whatever toppings didn't fit on the pizza, get thrown in with the kale.

Pesto Pizza With Sun-Dried Tomatoes, Olives and Mushroom Feta

Cook your pizza according to package directions. My pizza cooks at 250C/500F. You cook the crust for 5 minutes and then add toppings then back in the oven for 12 minutes. But do however your pizza crust says to.

Make your PESTO
Caramelised red onion
While your oven is preheating, cook a thinly sliced red onion with a splash of balsamic vinegar and a pinch of sugar until caramelised.
Mushroom feta
4 button mushrooms, diced small
2 TB lemon juice
2 TB apple cider vinegar
1.5 TB nutritional yeast flakes
1/4 tsp marmite(optional) Tesco yeast extract is GF
1/4 tsp garlic powder
1 tsp flaked sea salt
1 tsp oregano
Marinate mushroom while your oven preheats, then carefully take them out with a slotted spoon and put them on the pizza. the sauce can be used on your kale or as a salad dressing.
Sun-dried tomatoes, snipped into pieces

My pesto recipe made about 1 cup. the pizza used about 3/4 cup of pesto. Save back that 1/4 cup and I will tell you what to do with it (besides eat it from the jar.)

1. Spread pesto on your crust. Top with olives, sun-dried tomatoes and mushroom feta. Bake according to package direction. Swoon and eat.

If you haven't just eaten the leftover pesto from the jar then make some homemade hummus and throw that last bit of pesto in there for a delicious extra bonus of pesto lovin'.

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