So, my garden is (sort of) flourishing right now. I have more basil and rainbow chard than I know what to do with, my squash is currently dropping male flowers left and right, and I harvested 2 small Ichiban eggplant today. I figured I needed to make something to use my goodies tonight. Therefore, the pesto pizza was born.
3 cloves garlic
1/3 cup pine nuts
1/3 cup olive oil
3 packed cups basil
2 Tbsp nutritional yeast (optional)
1 large leaf of rainbow chard
~10 squash blossoms (optional)
Premade pizza dough or crust
1/2 cup Soy sauce, tamari or liquid aminos (I used liquid aminos)
Preheat your oven to 400° F
Slice your eggplant thinly.
Dunk your eggplant slices into the soy sauce/tamari/liquid aminos so that it is covered and soaking into the eggplant. This does not take long.
On a pan lined with parchment paper, bake your eggplant for 9 minutes.
While it is baking, stretch your dough out and put it onto your pan or pizza stone.
Prebake your dough according to package directions.
Blend garlic, pine nuts, oil, basil, and nutritional yeast together to make your pesto.
Cut rainbow chard into slices.
Briefly dunk them into the soy sauce/tamari/liquid aminos
When your pizza is done prebaking, cover it in pesto, and top with the eggplant, squash blossoms, and chard.
Bake for another 6-10 minutes.
M and I have started Weight Watchers, so I will now be posting points. This entire recipe, using Pillsbury pizza dough, is worth 49 Points+. Assuming that the pizza is split into 8 servings, this comes in a 6 Points+ a serving.