It’s Meatless Monday! Are you ready? Today’s recipe is for a vegetarian pizza that includes pesto, sun-dried tomato, and feta cheese. (Sorry the photos aren’t as great as they could be, it’s dark and gloomy outside today and it’s been raining off and on all day today. Therefore, my natural light was not great).
I have been making homemade pizza for years. About 2 months ago now, my hubby requested thin crust pizza (which I hadn’t attempted until then). Surprisingly, it was pretty easy. I have a recipe for bread machine pizza dough that I tried rolling out with my rolling pin and pre-baking before adding toppings. It is perfect. My hubby says that he prefers our homemade pizza over ordering as there is a lot less grease and we can have 8 different toppings if we wanted and not spend $25 for a large pizza. (I’ll post the pizza dough recipe on Wednesday this week, so be on the lookout).
I won’t be giving exact measurements for the ingredients as it is really up to you how much feta and tomatoes you are going to use on your pizza, based on the size of your crust. FYI- I found the pesto and the sun-dried tomatoes in the pasta section of my grocery store. You know, by the pizza sauces and crusts, the spaghetti sauce and noodles, and the other canned tomato products. (Mine was on the very top shelf, so keep your eyes peeled if you don’t know where yours is located in your grocery store). The feta was by the fancy-pants cheeses in the front of my store. It could be next to the regular shredded cheeses, near the cottage cheese/ricotta cheese/cream cheese area, or look for a fancy-pants cheese section. It comes in a little plastic box.
I realize some of you are probably thinking that the sun-dried tomatoes look like raisins, trust me they are not. They are julienne style sun-dried tomatoes packaged in olive oil. (I cut the bigger ones in 1/2 before putting on my pizza). They are a dark red when you start and darken up while baking.
Pesto & Sun-Dried Tomato Pizza
Feta cheese (plain)
1. Either make your own pizza crust or use a store-bought crust. Spread pesto on top. Add sun-dried tomatoes and crumbled feta cheese.
2. Bake at 375 degrees for 10-15 minutes, until the cheese is starting to brown. Remove from oven, cut, and serve.
Notes: this was amazing as my lunch today. It would also be great as an appetizer for entertaining during a happy hour.