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Almond Pesto Pizza

Almond Pesto Pizza
Prep time: , Cook time: , Total time:


Almond pesto made with spinach is a great way to incorporate greens into a favorite food. A bit of sage is a nice complement to vegetables or chicken.



For the Almond Pesto:

5 large leaves fresh sage

1/2 cup baby spinach

1/4 cup sliced almonds, toasted

1 garlic clove, peeled

1/4 cup grated Parmesan cheese

1/3 cup olive oil

Salt and freshly ground pepper

For the pizza:

12 ounces prepared pizza dough

Cornmeal, to prevent sticking

3/4 cup half-moon slices yellow squash

1/2 cup halved cherry tomatoes

1/2 cup shredded cooked chicken (optional)

1 1/2 to 2 ounces goat cheese, crumbled

2 or 3 tablespoons reduced-fat sour cream (optional)



To make the pesto, rinse sage and spinach and drain, but do not dry. Add almonds and garlic to a blender or food processor and blend until finely ground. Add sage, spinach, cheese and 1/4 cup of oil. Puree the mixture. Scrape down sides of blender and add a pinch each of salt and pepper. Continue to blend, pouring in remaining oil, until pesto is smooth. Taste and adjust the seasoning if needed.

Heat oven to 500 F with a baking stone, if you have one.

On a lightly floured surface, roll out dough to make a 12 to 14-inch circle. Place on a pizza peel or parchment-line baking sheet (without sides) that is sprinkled with cornmeal. Spread pesto evenly over the dough. Top it with squash, tomatoes and chicken (if using). Sprinkle goat cheese over the surface. Transfer the pizza to baking stone or slide the baking sheet into the oven. Bake the pizza until the edges are golden and the cheese is bubbling, about 10 minutes.

Carefully remove the pizza and let it cool on a wire rack for a few minutes to maintain a crisp crust. Drizzle the sour cream over the surface (if using), then cut into slices.

Nutritional Info:

Nutritional Info:

(without chicken or sour cream)

Calories: 232

Fiber: 1 g

Fat:  14 g

Cholesterol: 7 mg

Sat Fat:  3 g

Sodium: 470 mg       

Mono Fat:  8 g

Calcium: 92 mg

Poly Fat:  1 g

Magnesium: 17 mg

Protein:  6 g

Potassium: 88 mg

Carb:  20 g

Vitamin E: 2 mg*



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