Spinach walnut pesto pizza

Remember awhile back when I posted a recipe for my perfect pizza crust? I lied. I found a new recipe that I very much prefer. My favorite type of crust is thin crust, but I haven’t been able to find a great recipe. They all turn out medium in size, which is okay, but not exactly what I’ve been craving.

Enter, a recipe for pizza crust without yeast! Of course! Yeast makes the dough rise higher, so if you don’t add yeast, the dough will be much thinner! I’m sure there are serious pizza crust makers out there who are very upset with me for suggesting that you don’t need yeast, but I think this pizza crust was way more delicious than my usual. Feel free to experiment yourself depending on whether you like thinner or thicker crusts.

In terms of the spinach walnut pesto, I created it for several reasons – I’m not a huge fan of basil, I am trying to be a bit more vegan and leave out the parmesan, and pine nuts are far too expensive for my tastes.

This line of thinking is what led me to spinach walnut pesto! It turned out delicious and pretty beautiful too.

Spinach pesto pizza.jpg

Hope you enjoy it as much as I did!

Spinach walnut pesto (adapted from SparkRecipes)
4 cups spinach
3/4 cup walnuts
1 tbsp olive oil
1 tbsp lemon juice (optional)
1 tbsp nutritional yeast (optional)

  1. Add all ingredients to food processor and blend until smooth.

Perfect thin pizza crust (adapted from Vegan Sandra)
2 cups flour of choice (I used half whole wheat & half white)
1 tbsp olive oil
2 tsp Italian seasoning
1/2 tsp salt
3/4 cup cold water

  1. Preheat oven to 500 degrees F.
  2. Mix all ingredients except water in a large bowl. Slowly add the water until dough is just slightly sticky.
  3. Flour countertop, hands, and dough and knead for a few minutes to make sure all ingredients are mixed well.
  4. Spread out dough and top as desired (e.g. with pesto and sauteed veggies).
  5. Cook in oven for 8-12 minutes.
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