Recipes
Pizza with Spinach, Pine Nut Pesto and Pecans
- Yield: 4 Servings
- Prep Time: 20 Mins.
- Cook Time: 30 Mins.
- Pecans, pine nuts and fresh pesto bring a delicious and healthy spin to pizza night! The nuts add a nice crunch while the basil and arugula in the pesto add a fresh, sharp bite.
- For a Fresh Twist: In a hurry? Use a prepared 10-oz. thin crust in place of the frozen crust. Preheat oven to 300°F and begin recipe with step 3
Ingredients
- 1 cup Fisher® Pecan Halves, divided
- 1 pound store-bought pizza dough, defrosted
-
Pesto:
- 3 cups (about 3 oz.) spinach and arugula blend or baby spinach
- ¼ cup Fisher® Pine Nuts, toasted
- ¼ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ cup plus 1 tbsp. grated Parmesan cheese, divided
- ¼ cup thinly sliced basil leaves
-
Topping:
- 1 ½ cup part-skim ricotta cheese
- ¼ teaspoon crushed red pepper flakes
Directions
- Preheat the oven to 350°F.
- Prepare the dough: Roughly chop ½ cup of pecans; set aside. Press gently on the dough and turn it onto a lightly floured surface. Roll to about a 12-inch round. Sprinkle the dough with chopped pecans and use a rolling pin to gently roll and press the nuts into the dough. The dough should now be about 14 inches in diameter. Transfer to a baking sheet. Bake in the oven until golden brown, 15 to 18 minutes. Remove from the oven and lower the temperature to 300°F.
- Prepare the pesto: In the bowl of the food processor, pulse together 2 ½ cups of the spinach, pine nuts, olive oil, lemon juice and ½ teaspoon salt. Transfer to a bowl and stir in ¼ cup Parmesan cheese, basil and remaining ½ cup spinach.
- Finish and serve the pizza: Spread the ricotta on top of the crust. Sprinkle with the red pepper flakes.Warm in the oven for 8 to 10 minutes. Remove from the oven, transfer to a serving platter and place spoonfuls of the pesto on top until it is evenly covered. Sprinkle with the remaining ½ cup of pecans and 1 tablespoon Parmesan cheese. Cut into wedges. Serve immediately.
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