Pesto pizza might just be my very favorite childhood food.
Pizza gets a bad wrap because of all the unnecessary carbs, oil and cheese. Plus, it always makes you feel icky after you eat it. Who wants that? Not me!
My dad used to make pizza all the time from scratch. He always made it with tomato sauce and mozzarella cheese on top, but my favorite topping was always fresh pesto and garlic.
Garlic is one of my favorite foods, especially on pizza. It’s what makes pesto so good. Having even more on top of this pizza is just the icing on the cake.
I’m not a big fan of copious amounts of cheese in my stomach. It makes me feel sick every time I eat it. Unfortunately, I love the taste! So, a great alternative is feta. This pizza is:
Low-Fat & High Protein
Hearty & Filling
If you thought you loved pizza before, wait until you try this!
- ½ recipe of whole wheat pizza crust
- 1½ Tablespoons olive oil, for pizza stone
- corn meal, for pizza stone
- ⅓ cup pesto (homemade or store bought)
- 3 Tablespoons low-fat mozzarella cheese, shredded
- 3 Tablespoons feta cheese, crumbled
- 2-4 cloves garlic, thinly sliced
- ¾ medium heirloom tomato, diced or sliced
- other toppings: mushrooms, onion, basil, peppers, broccoli (optional)
- Prepare pizza crust.
- Preheat oven to 500 degrees F. with your pizza stone inside.
- Smear 1½ Tablespoons olive oil.
- Heat stone 10 minutes. Meanwhile, prepare veggies.
- Remove pizza stone from oven and sprinkle it generously with corn meal.
- Place rolled crust on pizza stone and bake 2 minutes.
- Remove from oven. Spread pesto evenly on top, leaving 1-inch crust around the edge without toppings.
- Sprinkle cheeses on top.
- Place garlic and tomatoes on top. Add additional toppings as needed.
- Bake 6-11 minutes, or until desired crispiness of crust.
- Cut into 8 slices with a pizza cutter or large very sharp knife.
- Serve hot with salad. Save extras wrapped in plastic wrap in the refrigerator or freeze in an airtight container.