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.

Beet burgers

Patrick & I had the most delicious beet burgers at a restaurant a few weeks ago, so we decided to attempt to remake them. I couldn’t find a recipe that contained all the ingredients the restaurant had made them with, so I improvised a bit & invented my own recipe entirely.

They turned out amazingly! Definitely would make again. We served them on warm pretzel rolls. Mmmm.

As a side note, did you know you can eat the beet greens (stem & leaves of the beet)? All you had to do is chop them up a bit and saute in oil. Saute the stems first, as they take a bit longer to get tender. Then throw in the leaves. You can just add some yummy spices or serve with a simple vinaigrette, and voila, you have a simple side salad. 🙂

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(Excuse the boring picture, I was super hungry. 😉 )

Beet burgers
2 eggs or egg replacer
3 medium-sized red beets (about 10 ounces)
1 can chickpeas, drained and rinsed
1/2 cup walnuts
Salt to taste
Pepper to taste

  1. In a frying pan over medium heat, sauté garlic in olive oil for 30 seconds.
  2. Stir in beets. Cook for 6-7 minutes or until tender.
  3. Add in walnuts. Cook for another 2-3 minutes.
  4. Pulse mixture in food processor for a few seconds (until it approximates the texture of ground meat).
  5. Transfer beet mixture to a large bowl. Add in salt, pepper, and eggs.
  6. Form patties and fry until browned on both sides.