Rainbow Pizza
This is perfect for lunch or a light dinner. Packed full of veggies, color and flavor, it’s definitely a go-to around here because it’s so easy to make!! Also, with the sauces, you can always switch them up but I like homemade pesto and tomato sauce. They seem to work perfectly.
For the Basil Pesto:
Ingredients
- ½ pinenuts, toasted
- 2 cups fresh basil
- 1 tbsp. garlic, chopped
- ½ cup grated parmesan (I use parmesan reggiano)
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Directions
In a food processor with a metal blade attachment, combine the pinenuts, basil and garlic together until finely chopped. Add the cheese and, with the machine running, slowly pour in the extra virgin olive oil. Add salt and pepper to taste.
For the Pizza:
Ingredients
- 6 Naan Flatbread, whole wheat & white
- 2 cups shredded mozzarella
- 2 cups homemade pesto (see recipe below)
- 1 cup tomato sauce
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup fresh broccoli florets
- 1 cup sliced purple fingerling potatoes
Directions
Preheat oven to 375°. Place each flatbread on a cookie sheet and spread a little of the sauce on each. Sometime I like to do half pesto, half tomato sauce. Sprinkle the sauce with a little of the cheese and cover with a layer of the vegetables. I put them in the order of the rainbow, just to make it more fun. Drizzle with a little olive oil, salt and pepper. Put in the oven for 10-15 minutes until crust is golden and veggies are cooked. 🙂
