|Buffy (pictured on Penguin's Penguin Car), Xander, & Willow are all slaying for a slice!|
What more can I say on that?
It's so much fun making them! Except well, not exactly doing the cartoon style traditional version of hand tossing homemade dough into the air without hitting the ceiling. Nope. Not at that pro stage just yet.
But if I do get there, will most certainly have to brag.
Today's pesto, combined with half of hazelnuts and half pine nuts for a flavor that is nutty, hearty flavor, has the added benefit of one Roma tomato and flax seeds- a truly sensational ingredient that I've added to everything from breakfast oatmeal and smoothies to pasta and rice toppings. It seems not to disturb tastes of my recipes, but is packed with nutritional benefits like fiber (7 grams of it in each 3 tablespoon serving!)and protein (6 grams!).
Topped with sliced portobello mushrooms and a sprinkle of mozzarella, this yummy "green" pizza is just another keeper!
Vegan Pesto, Mushroom, & Mozzarella Pizza Ingredients and Preparation
handmade or store bought dough is fine
1/4 cup pine nuts
1/4 cup hazelnuts
1/4 cup extra virgin olive oil
2/3 cup basil leaves
3 tablespoon nutritional yeast
3 tablespoon flax seeds
1 teaspoon garlic
1 diced Roma tomato
pinch salt and black pepper
8 sliced portobello mushrooms
1 1/2 cup Trader Joe's Mozzarella Style Shreds
1/2 teaspoon dried basil
1/2 teaspoon Italian seasonings
Preheat oven to 420 degrees.
Grease or parchment paper baking sheet or pizza pan.
Grind pine nuts and hazelnuts into a blender or food processor.
|Layer on the pesto.|
|Top with mushroom slices.|
|Douse with vegan mozzarella shreds, dried basil, & Italian Seasonings. Bake for 20-25 minutes.|
|Doesn't this look amazing?|
|A little sprinkle of crushed red pepper makes it ready to eat...|