The Jewish High Holidays ended recently and that time involves a lot of festive meals with lots of great food. It's easy to over-do it! So on festival days when it's just us at home, I like to make something lighter for lunch or dinner. I came across a recipe for Pesto Chicken Flatbread Pizza and it was very easy to make, turned out delicious. (It got the tick of approval from my husband!)
After all the cooking for the holidays, I was done doing anything time consuming in the kitchen so decided to make the pizza again for a weeknight dinner. I found a similar recipe to the first in this cookbook so I adapted both dishes into one to suit us for a light, dairy dinner with lots of colourful veggies.
Want the recipe? Read on!
Pesto Pita Pizza
For two pizzas you will need:
Basil pesto, 2 tablespoons - I used store bought
Goat cheese, crumbled, two servings (or as much as you like!)
1 roasted red pepper - I made my own but you can used store bought
1 large zucchini - peel long strips, sauté in a small bit of olive oil until just cooked
A large handful of baby spinach leaves - sauté until wilted
Artichoke hearts, chopped - I used store bought
Grape tomatoes, a handful, halved
1/4 small purple onion, chopped
Pepper, thyme, garlic powder
Preheat oven to 350ºF/180ºC. Place pita or bread on baking tray. Spread each generously with pesto. Layer on slices of peppers, zucchini, the spinach, artichoke hearts, tomatoes and onion so the pita is covered with an even mix of vegetables. Season with pepper, thyme and garlic to your taste. Sprinkle crumbled goat cheese evenly over the pizza. Bake for around 10-12 minutes until edges of pita or bread are crispy. Remove from oven and drizzle balsamic vinegar over pizza and enjoy!
Meat option: Replace the goat cheese with cooked chicken.
Use your imagination and add your own vegetable combination!
Original recipes found here and here.