Pizza with Feta and Mint Pesto
Whip up a mean pesto by substituting fresh mint for basil. Spread on a pizza, use as a condiment for a homemade caprese sandwich, or toss into pasta.
For the pizza:
- 6 ounces whole wheat pizza dough
- 1 tablespoon cornmeal, optional
- 1/4 small zucchini, very thinly sliced
- 1/2 roasted red bell pepper, sliced
- 1/4 cup crumbled feta cheese
- 1/3 cup shredded part skim mozzarella
For the pesto:
- 1/2 cup fresh mint (lightly packed)
- 2/3 cup fresh parsley (lightly packed)
- 2 tablespoons walnuts
- 3 nonfat plain Greek yogurt
- 1 clove garlic, roughly chopped
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- Put a baking sheet or pizza stone in the oven and preheat the oven to 450 degrees F.
- Thinly roll out the pizza dough onto a non-stick surface (parchment, waxed paper, silicone liner, pizza peel). When the oven is preheated, sprinkle the (very hot) preheated baking sheet lightly with cornmeal, and transfer the thinly rolled pizza dough to the baking sheet. Bake for 6 minutes until the crust is set.
- Meanwhile, make the pesto. Put the mint, parsley, walnuts, Greek yogurt, garlic, and lemon juice in a food processor and blend. Add the oil and pulse a few times to completely combine.
- After you take the pizza crust out of the oven, spread the creamy pesto evenly over the crust. Top with zucchini and bell pepper slices. Sprinkle evenly with cheese. Bake for another 5 to 8 minutes, until cheese is bubbly.
- Recipe provided by Meme Inge, R.D.N., and owner of Living Well Kitchen
Per serving: 222 kcal cal., 11 g fat (3.5 g sat. fat), 23 g carb., 4 g fiber, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet