Easy Mushroom Pesto Pizza
Well, it’s difficult at first to imagine a pizza without tomato or cheese…but after trying our own version of pizza on Friday night, made with homemade mushroom walnut pesto, I can’t imagine how we lived without this type of pizza!
I think we would both still like to have the option to eat normal pizza sometimes, but we both thought this was at least equally tasty, if not better than normal pizza.
The beauty of something like homemade pizza is that you can customize it to suit each individual’s tastes and food allergies/intolerances/preferences. For example, Ben added cheese to his, and I could have added tomato to mine. I am working hard to find customizable meals so that Ben and I can cook and eat together, and each get the nutrients we need while each avoiding certain foods.
Mushroom Pesto Pizza
The other wonderful thing about these pizzas is that there isn’t really a recipe. We used some of the pesto I had made, a bunch of leftovers, plus a few additional toppings, and it was delicious! You could make your own pizza bases, but we used pre-made bases from the store, which makes this a very quick and easy dinner. We didn’t check ours for this, but I know it is possible to buy gluten-free pizza bases as well if you need to avoid gluten.
In terms of toppings, I had sautéed a courgette (US name – zucchini), an aubergine (US name – eggplant), and a shallot the day before for another dish, which I will tell you about soon, and we used the leftovers from that on our pizzas.
I also cooked extra chicken when I made a chicken pot pie earlier in the week, and Ben had the leftover chicken on his pizza.
In addition, I cut up a red bell pepper, and some parma ham, and Ben added cheese to his pizza.
And I added a sprinkling of nutritional (brewer’s) yeast to mine.
The possibilities for toppings are endless.
Preheat your oven to around 185 degrees C, or approximately 365 degrees F, put your pizza base on a baking tray, cover with a thin layer of mushroom walnut pesto (for two pizzas, we used an eighth of what the recipe makes), and add any toppings you like.
Place in the oven for approximately ten to fifteen minutes, and when the pizza base has started to brown and crisp up and your toppings look cooked, remove from the oven, cut into slices, and enjoy!
These pizzas would be a lot of fun to make with kids because you can add your own toppings to create your own pizza, and with the Superbowl right around the corner, they would also make an easy, tasty snack to eat during the game. Perhaps best of all, no matter what the occasion is, they are a tasty meal which can be customized to suit almost any dietary needs or preferences.
I hope you like them as much as we did! I am certain that we will be making them again very soon. 🙂
If you haven’t made this mushroom walnut pesto yet, then I highly recommend making it now. It will be featured again as part of the recipe I post for you tomorrow! And you won’t want to miss this one. 🙂
IBS Note: The other benefit of being able to customize meals is that I can have less or no meat, and add toppings which I know are easy on my stomach. For foods like onions (shallots in this case), I thought it would be safer to pre-cook them, as they can be hard on my stomach when they are raw or undercooked. However, I knew that the bell peppers would be fine just as they were.