Ingredients with Measurements:
- 1 pre-made pizza crust
- 1 cup ice plant leaves, washed and dried
- 1 cup arugula, washed and dried
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced cherry tomatoes
- 1/4 cup sliced black olives
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a food processor or blender, combine the ice plant leaves, arugula, Parmesan cheese, pine nuts, olive oil, garlic, salt, and pepper. Pulse until the mixture becomes a smooth pesto.
3. Spread the pesto evenly over the pre-made pizza crust.
4. Sprinkle the shredded mozzarella cheese over the pesto.
5. Add the sliced cherry tomatoes and black olives on top of the cheese.
6. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Remove the pizza from the oven and let it cool for a few minutes.
8. Slice the pizza into desired portions and serve.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g
Substitutions for ingredients:
- Ice plant leaves can be substituted with spinach or kale.
- Arugula can be substituted with basil or parsley.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add cooked chicken or shrimp on top of the pizza for a protein boost.
- Substitute the pizza crust with a cauliflower crust for a low-carb option.
- Add sliced mushrooms or bell peppers for extra flavor and texture.
Tips and tricks:
- Make sure to wash and dry the ice plant and arugula thoroughly before using them in the pesto.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a pre-made pizza crust for convenience, or make your own from scratch.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pizza in the oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board or pizza stone for a rustic look.
Garnishes:
Garnish the pizza with fresh basil leaves or a drizzle of balsamic glaze.
Pairings:
Pair the pizza with a crisp green salad or a glass of red wine.
Suggested side dishes:
Serve the pizza with garlic bread or a side of roasted vegetables.
Troubleshooting advice:
- If the crust is not crispy enough, bake the pizza for a few more minutes.
- If the cheese is not melted enough, broil the pizza for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to wash all produce thoroughly before using it in the recipe.
Food history:
Pesto originated in Genoa, Italy, and is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
This pizza has a fresh and herbaceous flavor from the ice plant and arugula pesto, with a salty and savory taste from the Parmesan cheese and black olives.
Serving suggestions:
Serve the pizza hot and fresh out of the oven for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Tangy, Nutty, Garlicky, Herbaceous