SPINACH-PESTO WHITE PIZZA
When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit. -Janet Burbach, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 453 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 956mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
PUNCHY SPINACH PESTO PIZZA
Up your intake of greens with our punchy spinach and pesto pizza. There's vibrant vegetables in each element, even the base
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 1h40m
Number Of Ingredients 15
Steps:
- Cook the spinach in a pan of boiling water for 30 seconds until wilted, then drain and rinse under cold running water to cool. Squeeze out the excess water. Put half the wilted spinach in a blender with 150ml hot water and blitz to a smooth green purée.
- Dissolve the yeast in 2 tbsp tepid water. Put the flour in a large bowl with the spinach purée, 2 tsp salt and the yeast mixture. Bring together into a dough, adding up to 50ml more water if it's too dry. Knead for 5 mins, then leave in a covered bowl at room temperature for 1 hr until doubled in size. After an hour, divide the dough into four pieces, then cover again and leave to prove for another hour.
- For the pesto, put the remaining 200g spinach, half the basil, the pine nuts, parmesan, oil, lemon juice and garlic in a food processor and blitz until smooth. Season to taste and loosen with up to 3 tbsp water, if needed. Mix the lemon zest with the crème fraîche and some seasoning and 2-3 tbsp water to loosen. Set aside along with the pesto.
- Heat the oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Flatten the proved dough balls into rounds on a floured work surface, then roll each one out until about 25cm wide and 5mm thick. Put each pizza base on its own sheet of baking parchment.
- Spoon the lemony crème fraîche over the pizza bases and spread almost to the edges, leaving a small border. Drizzle over half the pesto, then top with the broccoli. Dot over the tomatoes and mozzarella, then sprinkle with the chilli flakes.
- Cook one pizza at a time by sliding the pizza on its baking parchment onto the hot baking sheet in the oven and baking for 12-15 mins until the crust is golden and crisp. Repeat with the remaining pizzas, then drizzle over the remaining pesto. Scatter over the leaves from the remaining basil, then drizzle with a little extra virgin olive oil and sprinkle with extra chilli flakes, if you like.
Nutrition Facts : Calories 783 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
WHITE PIZZA WITH CHICKEN, PESTO AND PINE NUTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.
SIMPLY DELICIOUS SHRIMP AND SPINACH PIZZA
Lots of flavor and texture. This I made quick and easy by using shrimp already cooked and peeled, the dough I used Pillsbury pizza crust, bought shredded cheese and use prewashed baby spinach.
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 475.
- Saute onions, garlic and spinach in 1 teaspoon oil{adding more is needed}till translucent.
- Remove from pan season with basil, oregano, habanaro, salt and pepper, set aside.
- Unroll pizza dough and shape into a circle and place on a pizza stone.
- Brush 1 tablespoon oil on dough, arrange tomatoes, cut side up and shrimp on oiled dough.
- Place spinach mixture around the shrimp and tomatoes.
- Top with mozzarella then grated cheese.
- Sprinkle remaining oil over all.
- Bake 10-15 minutes till bubbling and lightly browned.
Nutrition Facts : Calories 705.1, Fat 38.3, SaturatedFat 18.7, Cholesterol 512.4, Sodium 1405.6, Carbohydrate 12, Fiber 2.5, Sugar 5.3, Protein 76.4
WHITE BEAN AND SPINACH PIZZA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious meatless dinner? Enjoy this spinach pizza made with white beans - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
- Place beans and garlic in food processor. Cover and process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet.
- Bake about 10 minutes or until cheese is melted.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
WHITE PESTO PIZZA
This low fat high in taste white pizza is a great way to try a "different" kind of pizza. Try adding your favorite veggie to the topping.
Provided by TishT
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F.
- Mix parsley, basil, garlic, broth, oil and 1 Tbs parmesan until combined.
- Spread pizza dough with pesto.
- In medium bowl, combine ricotta cheese, mozzarella, milk and remaining 1 Tbs Parmesan.
- Spread cheese mixture evenly over pesto; arrange tomato slices over cheese.
- Bake 20-25 minutes, until crust is golden.
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
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