My kitchen focus was severely lacking the other day

Pesto Pepper PizzaI have recently initiated meal planning into my life. I go a pinch overboard and plan a month in advance. Since I live alone, I really only have to pick out 8-10 recipes that I’ll spread out over the month. Any who, I was planning on making Chicken Pesto Pizza for lunch one week. I was at one grocery store and decided to wait on getting the chicken until later in the week when I’d hit up Fareway, however that stop never happened. It was 8:50 on Monday night when I was getting ready to bake the pizza that I would have for lunch the following day when I realized my mistake. By that time my local grocery store was closed (which is only 4 blocks away, so sad) as well as Fareway, by the time I would have driven over to the next town. What could I do? Not make it and have something else for lunch (a good solution) or make it without the title ingredient. As the picture shows I chose the latter, I made Pesto Pepper Pizza and it was delicious. It’s passed all my ‘rules’: it’s good hot, reheated and cold. The perfect single person food or at least I enjoy it all those ways. My taste buds diverge from the norm. For instance I’ve never gotten the extreme love for steak. Yeah it’s good and all but I’m just as happy with a well cooked chicken breast or even a burger. All-in-all, despite my short comings, I was (and am) quite pleased with the end result. Also I have a second pizza crust that I can try the correct recipe on. Win-win.

The altered recipe is below, until next time.
~ Q

PestoPizza_LargeIngredients:

  • 2 cups spinach (frozen + thawed)
  • 2 1/2 tablespoons olive oil – set 1/2 tsp aside
  • 3 teaspoons basil
  • 3 teaspoons parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (or more to taste)
  • 1-12″ prebaked pizza shell
  • 1 orange pepper, cut into small strips
  • 1 water-packed canned artichoke hearts, rinsed and drained, patted dry and quartered (the recipe called for 1/2 cup which is about 3 but I thought they smelled funny so I only used one – turns out I like them though so all three next time.)
  • 1/2 cup (2 ounces) crumbled feta cheese

Directions:

  • Preheat oven according to package (mine said 450 I believe)
  • Thaw the frozen spinach by placing it in a microwaveable bowl and microwaving it for 2 minutes.
  • Transfer the spinach into a blender or food processor, and add the remaining ingredients. Blend until smooth and creamy. (If the pesto is too thick, a small amount of water may be necessary to thin it out.)
  • Spread 1/2 teaspoon of olive oil over crust before spreading pesto
  • Top with peppers, artichokes, and cheese
  • Cook for 10 minutes
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s