The Not-So-Classic Northwesterner (pizza) | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

The Not-So-Classic Northwesterner (pizza)

0
Your rating: None
No votes yet

This is one of several regional flavor combinations for a series of mini-pizza recipes.

Ingredients

Arugula and hazelnut pesto

Toppings

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Preparation

Place all of the pesto ingredients in the bowl of a food processor or blender and blend until coarsely chopped (sort of the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil.

Spread a generous layer of hazelnut-arugula pesto on the dough rounds and arrange the tomatoes and chard over the top. Sprinkle a thin layer of the cheese over the top and finish with the whole basil leaves, smoked salmon and another layer of cheese.

Dough

Use your favorite recipe for pizza dough and shape it into four eight-inch rounds.

Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.

Notes

These mini-pizzas, created by PCC Chef Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home.

More pizza recipes in this series:

Recipe by Lynne Vea, PCC Chef

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)