Almond pesto made with spinach is a great way to incorporate greens into a favorite food.
Almond Pesto Pizza
Appetizers & Snacks
5 large leaves fresh sage
1/2 cup baby spinach
1/4 cup Mandelin Blanched Sliced Almonds or Mandelin Natural Sliced Almonds, toasted
1 garlic clove, peeled
1/4 cup grated Parmesan cheese
1/3 cup olive oil
Salt and freshly ground pepper
12 ounces prepared pizza dough
Cornmeal, to prevent sticking
3/4 cup half-moon slices yellow squash
2 or 3 tablespoons reduced-fat sour cream, optional
1/2 cup halved cherry tomatoes
1/2 cup shredded cooked chicken, optional
1-1/2 to 2 ounces goat cheese, crumbled
For the almond pesto:
For the pizza:
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° 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.
Almond Board of California