First of all, let’s all give today’s guest poster (Erin) a big HAPPY BIRTHDAY shout out!
I hope you’re having a fantastic day Erin!
Good Morning The New Healthy fans! My name is Erin and I blog over at The Healthy Apron. I was thrilled to guest post on Stefanie's blog because I think she is such an inspiration! From weight-loss to healthy living, Stefanie has it down!
Today, I just wanted to share a healthy vegetarian recipe with you all! I have to admit that originally this was supposed to be a vegan dish, but somewhere between burning sesame seeds in the oven and a malfunctioning blender, I decided to give up and just use a little cheese.
In any case, this recipe was adapted from Angela over at Oh She Glows. If you have yet to check out her website, please do so! Her recipes are always incredible and this one was no exception!
While this pizza is slightly labor intensive, trust me, it is well worth it! If you have time on a lazy Saturday afternoon, I encourage you to bust out your aprons and give it a try! You won't regret it!
The pesto is such an incredible addition that I promise you won't even miss the heavy cheese topping! Bon appétit!
Roasted Tomato, Onion, and Basil Pesto Pizza
adapted from Oh She Glows
Herb-Infused Pizza Dough:
- 1 c. white bread flour + 3/4c. flour, divided
- 3/4 tsp sea salt
- 1.5 tsp white sugar
- 2 1/4 tsp pizza yeast OR Instant yeast
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 T olive oil
- 2/3 c. very WARM water (not lukewarm)
- Extra flour for kneading
Mix 1 cup of flour, salt, sugar, herbs, and yeast in a large bowl, stirring well. Quickly add in 2/3 cup very warm water + 3 T oil. Stir well.
Add in 3/4-1 cup more of the flour, stir gradually as you combine.
Once all the flour is incorporated, pour dough on to a floured surface and knead for ~5 minutes, adding more flour if needed. You want the dough to be smooth, not sticky.
Now, form dough in to a ball and place in a large, oiled bowl, covering with a towel. Allow to rise ~1 1/2 hours (punching down halfway through).
According to Angela, for best results, make the dough a day or two ahead of time, storing in a lightly oiled and sealed bag in the fridge. Before using, allow the dough to come to room temperature.
- 2/3 cup freshly grated Parmesan cheese OR vegan Parmesan cheese (which I ruined)
- ~3 T raw cashews
- 1 1/2 T olive oil
- 2 T freshly squeezed lemon juice
- ~3-4 T organic basil pesto
- 4-5 garlic cloves
- 1/4 tsp sea salt
Add cashews and oil to food processor and blend well. Now add the rest of the ingredients and blend until smooth! Delicious!
Roasted Tomato, Onion, Garlic, Beet, and Parsley topping
- 2-3 medium tomatoes, chopped
- 3 small orange beets, diced, optional
- 1 medium yellow onion, diced
- 1 medium red onion, diced
- 2 T freshly chopped parsley
- 1 1/2 T Olive oil
- 1/2 T Balsamic vinegar
- couple grinds of sea salt
- 2 more T parsley, fresh
- 2 garlic cloves, minced
Beets: Wash and peel the skin, dice in to small 1/4-1/2" cubes. Place on lined baking sheet in a 400 degree oven for ~25 minutes.
Meanwhile, in a small bowl, mix together oil, salt, vinegar, parsley (1-2 T), and garlic. Whisk.
In another bowl, add chopped tomatoes, onions, and the rest of the parsley.
Pour oil mixture over the veggies and spread on baking sheet with the beets (after the 25 minutes), baking at 400 degrees for another 40-45 minutes. Watch closely.
Preheat pizza stone for ~15 minutes at 500 degrees.
On a separate cookie sheet, shape pizza crust, lightly brush with a drizzle of olive oil, spread pesto, top with roasted vegetables, and sprinkle with a little Parmesan cheese, if desired.
Transfer crust to pizza stone carefully, bake ~10-13 minutes at 500 degrees.
Considering the fact that I love all things pizza, you know I’m drooling over here!
Thanks so much for the delicious recipe inspiration Erin!
And one more time for good measure: Happy Birthday!!!