Tasty Tuesday: Pesto Pizza

Last night, Coocatchoo (my neighbor) and I had a serious evening of psycho-analysis, pizza, champagne, and Bob Marley. When pondering life’s big questions (Should she tell her current love interest about her crazy ex-boyfriend? What is missing from the brains of people who join cults? Why can’t there be better jobs in Asheville?), comfort food, alcohol, and reggae are vital.

Coocatchoo is a vegetarian, and while I am not officially, I do find myself eating  mostly vegetarian meals. This works out nicely for when we want to make dinner together. Last night was a pizza kind of night, but we didn’t want to get the bad greasy stuff, and I already had ingredients. So we made a version of one of my favorite pizzas.


This is not a picture of the pizza we made, because I forgot to take one. I found this on Google Images, and it looks pretty close.

Quick & Easy Pesto Pizza

1 Boboli (or other pre-made) pizza crust
1/2 jar pesto sauce
Fresh mushrooms, sliced
Fresh roma tomatoes, sliced thin
Fresh basil or spinach
Crumbled feta cheese
1/2 bag pre-shredded cheddar and monterey jack cheese

Preheat oven to 400 degrees F. Put the pizza crust on a round cookie sheet. Spread 1/2 a jar of pesto sauce over the pizza crust. Cover the pesto layer with sliced mushrooms. Cover the mushroom layer with sliced tomatoes. Tear up some pieces of fresh basil or spinach and sprinkle on top. Add some crumbles of feta cheese if you like that. Cover the whole thing with about 1/2 a bag of shredded cheddar and monterey jack cheese (or mozzarella). Bake uncovered for about 15 minutes or until cheese is melted and slightly browned.

This is a decent poor-girl’s substitute for the best pesto pizza on the planet, which can be found at any Mellow Mushroom. Ask for the House Pesto. And this recipe makes enough for two people to eat a couple times at least.


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