Sunday, June 10, 2012

Spinach Arugula Garlic Scape Pesto Pizza with Prosciutto

Could my title be any longer?  After having our arugula in a salad, we realized this arugula was very spicy for our taste.  Why not use it in a different way?  I took half of the bag of arugula I got from my Community Supported Agriculture, a large handful of spinach, a few garlic scapes (curly stuff in the picture), 1/4 cup olive oil, 1/4 cup toasted pine nuts, and 1/3 cup parmesan cheese, 1 tsp lemon juice, and salt to taste and made pesto out of it in our Food Processor. 
Ingredients: garlic scapes, arugula, spinach, parmesan, olive oil.  Not pictured:  pine nuts, salt, lemon juice.

I put this pesto on quinoa noodles to eat it in a traditional sense, but I really preferred it on half of my pizza.  I added basil leaves, gorgonzola cheese, proscuitto, parmesan cheese, and mozzarella cheese to that side of the pizza.  When it came out of the oven, I drizzled a little balsamic on my plate to dunk it in.  Sometimes, making a balsamic glaze from simmering balsamic and brown sugar is a nice drizzle for the top.  

Spinach Arugula Garlic Scape Pesto Pizza with Prosciutto made on an Udi's gluten free crust

Cooked and ready to devour! 
This pizza tasted so fresh!  Knowing that the greens and scapes were organic and locally grown really added to my enjoyment of this pizza. 

1 comment:

Best Reviews for Bear Viewing tour said...

I love this! And so do my kids... Especially reheated, like you said. It's also so easy to tweek with your favorite recipe.