Pesto Pizza

My Pesto Pizza
My Pesto Pizza
Needless To Say I Ate Every Crumb
Needless To Say I Ate Every Crumb
Delicious
Delicious

I am currently relishing in the joy of training for a half marathon. This means I am eating all around me and feeling not the slightest pang of guilt! First up on my carb loading menu last weekend was a pesto pizza! I had made some pesto last weekend after foraging Wild Onion in West Cork (well there’s a little confusion as to whether it was Wild Onion or Wild Garlic… but pesto is pesto so I’m not fretting), and I had also stocked up on some pizza dough from Iago and some Toonsbridge Mozzarella, both bought in The English Market. If you haven’t tried the Toonsbridge Irish mozzarella, you’re missing out. It’s amazing!

Anyway, pizza is a nice way to use up whats in the fridge, and this one worked out quite nicely. If you can’t get your hands on fresh pizza dough, a pre-made pizza base will work nicely and you can get these in most supermarkets. Of course you can make your own pizza dough too, but I was quite happy to trust that Iago’s makes nicer pizza dough than I ever could! This is a really quick recipe, that is perfect for a Saturday night. Give it a go an let me know what you think.

Pesto Pizza
Pesto Pizza

Ingredients (1 pizza):

1 Pizza dough (or base)

3 tbsp Wild Onion Pesto

1  large handful plum cherry tomatoes

1 large handful spinach

1 ball Toonsbridge Mozzarella

2 tbsp olive oil (I used basil oil from Flynn’s Kitchen)

2 tbsp balsamic vinegar (I used Llewellyn’s Apple Balsamic… yum!)

Cracked black pepper

1. Preheat the oven to 220C and let the tray you will place the pizza on heat up in there too.

2. Roll out the dough finely on a floured surface. Smear with the pesto.

3. Slice the little tomatoes length wise and sauté in a pan with some oil (I used Flynn’s Kitchen Basil oil for extra flavour) until they soften, then add the spinach and allow it to just wilt, this only takes seconds.

4. Scatter tomatoes and spinach over the pesto. Tear up the mozzarella and scatter on top of veggies. Lay the pizza out onto the hot tray and put into the oven for about 10 minutes, keep an eye on it, it may take more or less depending on your oven.

5. Take out of the oven when done, crack a little black pepper on top and drizzle some balsamic vinegar on top of that. Enjoy with a good movie on a comfy couch!

Generously Smear With Pesto
Generously Smear With Pesto
Fry Tomatoes and Wilt Spinach
Fry Tomatoes and Wilt Spinach
Layer Up With Veggies and Mozzarella
Layer Up With Veggies and Mozzarella
Hot From The Oven
Hot From The Oven
Drizzle Some Balsamic Vinegar On Top
Drizzle Some Balsamic Vinegar On Top
Have A Slice
Have A Slice

5 thoughts on “Pesto Pizza”

  1. Lovely carbs. I am training for a 145k cycle next month and can likewise eat all around me. This might be a nice breakfast before a cycle in the Wicklow mountains. And a nice lunch when I get back and a nice second lunch too. I burn between 2,000 and 3,000 on the training cycles and need to eat a lot to replace it. It’s worth the work.

    1. You’re not by any chance doing the Soul of Haiti cycle are you?! It’s tough training alright, these races. I’m running the whole time and relishing in eating back all the calories though!

  2. That’s lovely looking Mozzarella …. I like the Balsamic at the end. Some years ago, we used to have pizza lunches at work and one woman used to sprinkle white vinegar on hers after it was served. Soon, everyone was doing it!

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