Veg Night

I love vegetarian nights. Food feels effortless, and sometimes my creatures actually eat it.

I’m going to go full disclaimer here, and say when you’re making the pizza crust you’re going to say, “Oh, hell no. This makes pizza? It’s so weird. And I feel like it’s not mixing.” No, it’s mixing, and everything will be just fine. I promise.

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Pesto Pizza (THM S)

  • 2-3 c loosely packed fresh basil leaves
  • 1 clove garlic, grated
  • 1 c grated asiago, or parmesan, cheese
  • 2 handfuls sunflower seeds or pine nuts
  • EVOO
  • salt and pepper
  • 2 ice cubes
  • 2 c shredded mozzarella
  • 1 large tomato, peeled and thinly sliced
  • 3/4 c almond meal, or flour
  • 2 Tsp cream cheese, room temperature
  • 1 egg, room temperature
  • 1 tsp dried Italian seasoning

For the pesto, place the basil, garlic, asiago, sunflower seeds, salt and pepper into a food processor and begin pulsing. Get a steady pulse going, and begin streaming in EVOO through the top valve. When the mixture begins to loosen, feed 2 ice cubes through the valve and continue with the EVOO until the mixture is loose. *The ice cubes help keep the basil from bruising so it will stay a nice, bright green color. Adjust for salt and pepper, then place the mixture in an airtight container in the fridge.

Preheat oven to 425.

For the pizza crust, combine 1 1/2 c of shredded mozzarella and 2 Tsp cream cheese in a microwave safe bowl and microwave for 1 minute, stirring halfway through. It will be gloppy, it will be weird, just keep going.

Add the beaten egg, almond meal, and Italian seasoning to the cheese mixture and mix well with a wooden spoon. It will seem impossible, but the wooden spoon will help mix it into submission.

Wet your hands and turn the dough ball out onto a parchment lined baking sheet pressing it into a large rectangle.

Prick the dough lightly with a fork to keep it nice and flat while baking. Bake for 10-12 minutes at 425.

Take it out of the oven, gently spread the prepared pesto over the top, add tomato slices, cheese, and a sprinkle of Italian seasoning and bake again until everything melts.

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It was so EASY.

Don’t get me wrong, I love cauliflower crust but I don’t always want to put that much effort into it. This fathead crust was definitely a shortcut in comparison.

This was a fabulous veg-tastic dinner with a bright Greek salad on the side. My Greek salad was romaine lettuce, tomatoes, cucumbers, kalamata olives, pepperocini, red onion, and a sprinkle of feta cheese with a lemon dressing (1/2 lemon, juiced, EVOO, salt and pepper).

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