Can you tell I’ve been having fun in the kitchen lately? I can’t help it. Summer brings so many fresh flavors that it’s hard not to want to create with them. I try not to go overboard with too many recipes, but this one is really worth sharing.
Let’s not get ahead of ourselves, though. Since it is WIAW, here’s what came before the pizza…
Really? Same breakfast again? At least this time I switched from fried to scrambled! I just can’t get enough of egg and avocado on Udi’s gluten free millet chia bread with sriracha.
After sucking at yoga (spare me the ‘yoga isn’t something you can be good or bad at sympathies’), I came home starving. I devoured this spinach, quinoa, onion, tomato and feta with Brianna’s French vinaigrette.
Followed by leftover pork BBQ on more Udi’s bread with Nannie’s pickles.
Then, it was time to create, starting with pizza dough. I use my favorite whole wheat pizza dough recipe. I like this recipe because it incorporates some flavor into the dough with the dried basil, but you could use ranch mix (or any seasoning of your choice) instead for a fun twist! If you’ve never made your own, try it! It’s so simple even a toddler can do it!
Once the dough was rising on the counter and Hailey was napping, I got to work on harvesting basil from my overgrown basil plant to create pesto.
Pesto is something I always think sounds fancy, but is really easy to make. I used this basic pesto recipe.
It stayed in a mason jar in the fridge until it was time for dinner.
At 7pm I preheated the oven to 400 degrees and got started with the dough.
Fresh dough rolls out so easily that I didn’t even need much flour.
I created a rim around the edge (to contain the pesto oil as it cooks), poked the entire crust with a fork (to prevent bubbles) then popped into into the oven for about 5 minutes. While it baked, I prepped my toppings.
I cut up and steamed broccoli and sliced fresh mozzarella and tomato. It’s important to only use the outside of the tomato, otherwise the juice and seeds will leave you with a puddle in the middle of your baked pizza.
5 minutes later, I pulled the half-baked crust and topped it, starting with the pesto.
Followed by the veggies.
And finally the cheese.
I popped it back in the oven for 10 minutes, then it was dinner time! Well, almost…
A behind the scenes peek thanks to a sneaky David…
This fresh-tasting, light pizza hit the spot. I’ll definitely be making it many more times this season.
What are your favorite pizza toppings?
I’m usually a marinara and every-veggie-possible kind of girl, but switching it up with fresh pesto was delicious!