Green Peace Pizza Recipe
This is a solid go-to pizza just after a trip to the farmer’s market. All those fresh, green veggies will almost make you wonder why you ever craved meat in the first place. Almost.
a few tbsp of canned crushed tomatoes
some basil pesto
some crushed garlic
grated pecorino cheese
green bell pepper (thinly sliced)
yellow onion (thinly sliced)
kalamata olives (halved)
zucchini (thinly sliced)
broad beans (pre-cooked)
crushed red pepper
Pre-heat oven to 400 F/200 C.
While oven is heating, chop all veggies.
Pre-toast tortilla in the oven so it’s crispayy. You basically want to brown it like one big, giant tortilla chip.
Add a couple dollops of tomato sauce, a dollop of pesto and a dollop of crushed garlic to the tortilla. Mix and spread around so it gets all the way to the edges.
Tip: You want to cover the full tortilla, but don’t pile on too much sauce or it’ll be soggy – yuck!
Add a bed of spinach.
Add the cheese. (We all love cheese, but again, not too much.)
Scatter the rest of the toppings.
Tip: Since there are so many toppings, you don’t need too much of each one. For example, I would only put 3 kalamata olives on (making for 6 olive halves). Too many toppings and you risk a heavy, soggy pizza – yuck!
Finish off with crushed red pepper (black pepper too if you like).
Tip: I wouldn’t add salt as the pecorino cheese is already salty.
Bake at 400 F/200 C for 8-10 min.
Cut into 6 pieces (or 8 if you’re really hungry).
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