Healthy Kids Recipe – Spinach Pesto Pizza with Almond Cheeze – Kid Kritics
Product: Lisanatti Almond Cheeze – Mozzarella Style Chunks
Spinach Pesto Pizza with Almond Cheese
by Healthy Recipe Mom, Allison
Click Here to Download and Print
Thank you Allison for the photo! Also Pictured: Turkey Pizza with Almond Cheese
PREHEAT: Oven to 400 degrees F
PANS/EQUIPMENT: Pizza pan or cookie sheet
PREP TIME: 10-15 minutes
COOK TIME: 10-15 minutes
NUMBER OF SERVINGS: 8 slices
4 cups fresh packed baby spinach (organic is best!)
Place spinach in a food processor and pulse until finely chopped.
3 cloves garlic
3 Tablespoons toasted walnuts
1/3 cup grated Parmesan cheese
1/8 teaspoon sea salt
Add garlic, sea salt, walnuts and Parmesan cheese to food processor. Pulse until combined.
1/4 cup extra virgin olive oil
Add extra virgin olive oil to food processor until well combined.
1 (12-inch) whole grain pizza crust ***
1 (8 ounce) block of Lisanatti Almond Cheeze – Mozzarella Style chunks, shredded
Spread pesto on crust. Top with shredded Almond Cheeze. Bake 10-15 minutes. Serve warm.
*** Allison makes her own pizza crust. See her recipe below for Honey Whole Wheat Pizza Crust!
OPTIONS: Add slices of tomato and chopped cooked chicken breast. For a more traditional basil pesto taste, replace 1 cup spinach with 1 cup fresh basil.
RECIPE SOURCE: Allison’s recipe
4+ FOOD COLORS: Green, tan, white, golden +red option
5+ FOOD GROUPS: Grains, nuts, dairy, essential fatty acids, vegetables, +fruits (tomato), herbs & meat options.
My oldest, (age 11), who usually only likes pepperoni on pizza said, “The spinach pizza is REALLY good! The cheese is awesome!” (Allison, mother of 2)
Honey Whole Wheat Pizza Crust
by Healthy Recipe Mom, Allison
(for pizza recipe above)
PREHEAT: Oven to 400 degrees F (but not until dough has risen)
PANS/EQUIPMENT: Large mixing bowl, small mixing bowl, 2 pizza pans/cookie sheets
PREP TIME: 1 hour 20 minutes
COOK TIME: 10 minutes
NUMBER OF SERVINGS: Makes 2 (12-inch) pizza crusts
1 1/2 cups warm water (110 degrees)
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon cane sugar
Combine in a small mixing bowl. Let stand for 5 minutes. The mixture will become foamy.
4 cups whole wheat flour
1/4 cup cup cornmeal
2 teaspoons sea salt
1/4 cup honey
2 Tablespoons milk
Combine flour, cornmeal and salt in a large mixing bowl. Add the honey and milk to the yeast mixture. Using a dough hook on a stand mixer, add the flour mixture a little at a time until a dough ball forms. (If you don’t have a stand mixer, you can do this by hand) Knead for 10 minutes. If dough becomes sticky, add more flour a tablespoon at a time.
Once dough is finished kneading, place dough in a well oiled bowl. Cover with plastic wrap and a towel. Allow to rise 45 minutes to an hour, or until doubled in size. I like to keep mine in the oven so I know it’s away from any drafts.
Once dough has doubled, punch dough down and divide in half on a floured surface (a large cutting board, counter or table). Allow dough to rest for about 5 minutes. Roll dough into desired shapes (round for a pizza pan or rectangle for a cookie sheet). Lightly brush dough with olive oil. Bake crusts at 400 degrees for 10 minutes. Add desired toppings and bake another 10-15 minutes.
OPTIONS: Try replacing half of the whole wheat flour with spelt flour.
RECIPE SOURCE: Allison’s recipe
4 FOOD COLORS: Golden, tan, yellow, white
4 FOOD GROUPS: Water, sweet, grains, dairy
