Moroccan Roasted Garlic Pesto and Cashew Pizza
Moroccan Roasted Garlic Pesto and Cashew Pizza might be just the main course you are searching for. This recipe makes 4 servings with 811 calories, 51g of protein, and 39g of fat each. For $4.96 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is liked by 15408 foodies and cooks. A mixture of feta cheese, olive oil, shredded mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a pretty expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Half Baked Harvest. With a spoonacular score of 96%, this dish is tremendous. Similar recipes include Roasted Garlic, Raspberry & Cashew Salad, Eggplant with Roasted Garlic Cashew Cream, and Roasted Pepper Pesto-Tomato Pizza.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 teaspoon cayenne (use less for less heat)
1/8 teaspoon cinnamon
1/2 teaspoon cumin
1/2 cup feta cheese, crumbed
2 tablespoon feta cheese, crumbled
1 cup fresh cilantro, torn
1/4 cup fresh mint, torn
1/4 cup fresh parsley, torn
1 small head of garlic
1/2 a jalapeno, seeded and chopped
1/3 cup kalamata olives (or a mix of green + kalamata)
1 (4 ounce) jar marinated artichokes
1/4 cup olive oil
1/4 teaspoon pepper
1 pound [of your favorite pizza dough|
1/4 cup roasted chashews
1 roasted red pepper, sliced thin strips (or half of a large)
1 cup fresh mozzarella cheese, shredded
1/2 teaspoon smoked paprika
1/8 teaspoon turmeric
1 small Zucchini, sliced into thin rounds (or half of a large)
2 tablespoon chashews or pistachios
Equipment:
oven
baking pan
bowl
aluminum foil
food processor
pizza stone
frying pan
Cooking instruction summary:
InstructionsPrepare the [dough | http://www.halfbakedharvest.com/thai-pizza/] 1 1/2 to 2 hours ahead of time. While the dough rises roast the garlic and make the pesto.Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl, set aside.Place the cilantro, parsley, mint, jalapeo, garlic and cashews in the bowl of a food processor. Pulse a few times until well chopped. Stream in the olive oil and pulse until combined. Add the feta and pulse a few more times or until combined.Preheat the oven to 375 degrees.In a large bowl add the zucchini, pepper and drained artichokes. Add 1 teaspoon olive oil, the smoked paprika, cumin, cayenne, cinnamon, turmeric, and a pinch of pepper. Toss really well making sure the spices are evenly coating the veggies and there are no clumps. Set aside.Once the pizza dough is ready to go, divide the dough in half. Place half the dough aside for another use (or make 2 pizzas) or freeze for later. With the remaining dough roll/press into one 10 to 12 inch round circle or rectangle (you may go smaller or larger depending on how thick you want your crust). Top with as much of the pesto as desired and then sprinkle on the mozzarella cheese. Add the veggies in an even layer. Then sprinkle on the olives and half the feta cheese.Bake at 375 degrees for 30 - 35 minutes or until your desired doneness. You may also cook this pizza on a pizza stone or using the [skillet method | http://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/], but I recommend cooking the veggies before hand.Let the pizza sit five minutes and then sprinkle with the roasted cashews and the remaining feta. Cut and serve!
Step by step:
1. Prepare the [dough | http://www.halfbakedharvest.com/thai-pizza/] 1 1/2 to 2 hours ahead of time. While the dough rises roast the garlic and make the pesto.Preheat oven to 37
2. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic.
3. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl, set aside.
4. Place the cilantro, parsley, mint, jalapeo, garlic and cashews in the bowl of a food processor. Pulse a few times until well chopped. Stream in the olive oil and pulse until combined.
5. Add the feta and pulse a few more times or until combined.Preheat the oven to 375 degrees.In a large bowl add the zucchini, pepper and drained artichokes.
6. Add 1 teaspoon olive oil, the smoked paprika, cumin, cayenne, cinnamon, turmeric, and a pinch of pepper. Toss really well making sure the spices are evenly coating the veggies and there are no clumps. Set aside.Once the pizza dough is ready to go, divide the dough in half.
7. Place half the dough aside for another use (or make 2 pizzas) or freeze for later. With the remaining dough roll/press into one 10 to 12 inch round circle or rectangle (you may go smaller or larger depending on how thick you want your crust). Top with as much of the pesto as desired and then sprinkle on the mozzarella cheese.
8. Add the veggies in an even layer. Then sprinkle on the olives and half the feta cheese.
9. Bake at 375 degrees for 30 - 35 minutes or until your desired doneness. You may also cook this pizza on a pizza stone or using the [skillet method | http://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/], but I recommend cooking the veggies before hand.
10. Let the pizza sit five minutes and then sprinkle with the roasted cashews and the remaining feta.
11. Cut and serve!
Nutrition Information:
covered percent of daily need
