Whole Wheat Basil Pesto and Tomato Pizza
This is a delicious and easy pizza that tastes very gourmet! I love to use fresh tomatoes, but canned tomatoes will work as well.
First, make a whole wheat pizza crust.
Second, spread with basil pesto. You can buy prepared pesto; I usually make my own by blending up something along the lines of the following:
1/2 cup oil
1/2 cup spinach (primarily to give it a bright green color, especially when using dry basil)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic salt
1/4 cup toasted slivered almonds (toast by stirring in a frying pan over medium heat for 4-5 minutes)
1 1/2 TBSP Parmesan cheese
1 TBSP lemon juice
I have made all kinds of improvisations–leaving things out, using sunflower seeds instead of almonds, just mixing oil, lemon juice, basil and garlic–it always turns out well. So be creative with what you have on hand.
Third, top Pesto laden pizza crust with thinly sliced tomatoes–2 large tomatoes, 3-4 roma tomatoes, or about a can of whole tomatoes, sliced.
Finally, sprinkle with mozzarella cheese and other desired garnishes – Parmesan cheese, Italian seasoning, etc. Bake for recommended time, usually about 15 minutes until cheese begins to turn brown. Delicious!