San Francisco Pizza
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Orange peel and orange juice make a unique pesto to top this vegetarian pizza.
Ingredients
- 1/3 cup slivered almonds, toasted
- 1-1/2 cups firmly packed fresh spinach leaves
- 1 cup firmly packed fresh parsley sprigs
- 1/2 cup firmly packed fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon finely shredded orange peel
- 1/4 cup orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 12-inch purchased Italian flatbreads (focaccia) or Italian bread shells (Boboli)
- 1 cup chopped red sweet pepper
- 1/2 cup chopped seeded tomato
- 1/2 cup red onion cut in thin wedges
- 1/2 teaspoon crushed red pepper
- 1 cup grated Parmesan cheese
- For pesto, place almonds in a food processor bowl or blender container. Cover and process or blend until finely chopped. Add spinach, parsley, and basil; cover. With the machine running, gradually add oil in a thin, steady stream, processing or blending until the mixture is combined and slightly chunky. (If using a blender, stop occasionally, scrape sides, and push mixture into blades. The blender produces a smoother mixture than the food processor.) Add the 1/2 cup Parmesan cheese, the orange peel, orange juice, salt, and black pepper. Cover and process or blend just until combined.*
- Place each bread on a baking sheet or 12-inch pizza pan. Spread pesto over breads. Top with vegetables, crushed red pepper, and Parmesan cheese. Bake in a 400 degree F oven for 12 to 15 minutes or until heated through. Makes 12 to 16 servings.
- If desired, transfer the pesto to a container and tightly cover. Chill in the refrigerator for up to 1 week or freeze for up to 3 months.
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