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Spinach-Basil Pesto Pizza
- Stir together 1 cup packed fresh baby spinach, 1 cup packed fresh basil, 4 cloves garlic, 2 tablespoons Parmesan cheese and 2 tablespoons pine nuts in food processor. Process until finely chopped. While the motor is running, gradually add 2 tablespoons fresh lemon juice and 1 tablespoon olive oil; process until smooth.
- Place ½ cup sun-dried tomatoes in saucepan and cover with water. Bring to a boil. Remove from heat, cover and let sit for 10 minutes until softened. Drain and pat dry with paper towels. Cut tomatoes into thin strips.
- Preheat oven to 450 degrees. Shape whole-grain pizza dough into 2 round shapes on a baking pan. Spread with pesto mixture first. Top with tomato strips, and then sprinkle the top with desired shredded reduced-fat cheese. Bake 10-12 minutes or crust is golden brown and cheese is melted.