Whole Wheat Pizza with Fresh Tomatoes, Basil Pesto and Almond Feta

My parents love it when I make homemade pizza. Since the weather was gorgeous and cool today I decided to make pizza for our weekend dinner with the parental units. Needless to say the omnivores had dairy cheese on their pizza. We used almond feta that I had stashed in the freezer for our pizza. The almond feta worked well on the pizza in terms of flavor. It doesn’t melt like dairy feta but I think taste is more important. The basil pesto on the bottom keeps the crust from getting soggy. Overall this was a great pizza that both my husband and I really liked. The nutritional information was also better than I expected given how much we enjoyed the pizza.

Whole Wheat Pizza with Fresh Tomatoes, Basil Pesto and Almond Feta
Serves 2

Ingredients:

1/5 of the whole wheat pizza dough recipe
1 large fresh tomato sliced thin and blotted of liquid
½ tablespoon of extra virgin olive oil
¼ cup of fresh basil leaves
1 tablespoon of pine nuts
½ clove garlic
2 tablespoons of almond feta
salt and pepper to taste

Directions:

Prepare the whole wheat pizza as described in prior recipe. Par cook the pizza as described in the prior recipe and continue with the recipe below.

Slice the tomato as thinly as possible and lay it in a single layer on your cutting board. Blot the excess moisture from the tomato so that it doesn’t make you pizza wet.

Prepare your pesto by putting the oil, basil, pine nuts and garlic in the food processor and pulsing until it is pureed.

Spread the pesto on the pizza crust. Top the pesto with the sliced tomatoes and dollop the almond feta on top the tomatoes. Bake in a 500 degree oven for 3 minutes and serve hot.

Nutritional Information:

Amount Per Serving
Calories - 369.04
Calories From Fat (33%) - 120.94

Total Fat - 15.47g
Saturated Fat - 1.33g
Cholesterol - 0mg
Sodium - 140.84mg
Potassium - 292.53mg
Total Carbohydrates - 59.97g
Fiber - 7.45g
Sugar - 3.04g
Protein - 10g

Comments:

Both my husband and I enjoyed this pizza. It was thin and crispy like pizza that you get in Italy. We thought the almond feta worked very well on the pizza. The pesto flavor comes through, as does the acidity in the almond feta. This pizza will be making future appearances at our house. We had this pizza and a big green salad tonight for dinner and it was more than filling enough.

Expect to see more pizza recipes on the blog this week. I have three more par cooked pizza shells to use this week.