Delicious Living
  • 1 large clove garlic, minced
  • 3 cups spinach leaves, chopped
  • 2 cups fresh basil, chopped
  • 1/4 cup walnuts or pine nuts
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup olive oil (plus 1 teaspoon )
  • 1 package fresh whole-wheat pizza dough (or prepared whole-grain pizza crust, such as Rustic Crust)
  • 1 cup part-skim mozzarella cheese, shredded
  • 1-2 medium tomatoes, diced

Spinach-Basil Pesto Pizza with Tomatoes

Anni Daulter | Delicious Living
  • Serves: 6 people

Incorporating veggies is a great way to “healthy up” this family favorite. A few tricks: If you top a pizza with raw veggies, make them small. Use a veggie puree (such as tomato and sweet potato) or veggie-infused pesto, like the one here, as your sauce. Top with whatever veggies and fruits your kids like—caramelized chopped onions, diced bell pepper rings, pineapple cubes, and sliced olives are good options.

  1. Whirl garlic in a food processor or blender to mince; then add spinach, basil, nuts, and Parmesan cheese. Purée, slowly adding olive oil and scraping down sides as needed. Salt to taste. (Makes about 1 cup.)
  2. Preheat oven to 425°. On a floured surface, roll out pizza dough into one large pizza or cut off a few pieces and roll out small individual pizzas (or remove prepared crust from packaging). Spread with about three-fourths of the spinach-basil pesto, then top with mozzarella cheese and tomato. Bake for 10-12 minutes until cheese has melted and crust is browned.

PER SERVING: 382 cal, 18g fat (9g mono, 4g poly, 5g sat), 18mg chol, 16g protein, 36g carb, 5g fiber, 636mg sodium


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