Two Meatless Monday’s in a row, and I’m soon to be on fire! Just last week I came across the most hilarious blog that is sure to make you laugh out loud. Thug Kitchen is serving up tons of vegan recipes with even more attitude than a teenage girl. If you haven’t yet visited, you should. Even Gweneth Paltrow is talking about it!
Last weekend, I made a double batch of whole wheat pizza dough, separated it out into 8 dough balls, and froze. I was tired of being in the mood for pizza on a Friday, but not having enough time to put the dough together after work and still eat at a reasonable time. I’ve never tried freezing pizza dough before, but I read some where you can do it. If you read it on the internet, it must be true, right?
I was planning to make a Mexican veggie pizza for this post, but once I saw Thug Kitchen’s cilantro pesto, I had to try it out immediately. I took the dough out of the freezer the day prior and transferred it to the refrigerator. I then took it out of the refrigerator and set it out on the counter for about and hour before rolling it out. It worked out great! Though for future, I might make a regular pizza dough instead of whole wheat. Whole wheat doughs tend to be more stiff than all all-purpose flour doughs. It was a little fussy in rolling out, but I made it work. Just not a pretty edge!
On to the good stuff. I was slightly concerned about this pizza, mostly because I was completely winging it. The ingredients all go well together, but using a pesto that I’ve never tried before was a risk. But, I took a risk and it paid off, big time. Nate and I both loved it! Of course I used cheese only on his side, so vegans could enjoy this pizza just as much as I did! I initially planned to add jalapeno, but I forgot. It was still wonderful. The cilantro pesto paired perfectly with the toppings. Nate said it tasted light and fresh, but I thought with the black beans and avocados, it was rich and creamy – but not heavy. So glad to have extra cilantro pesto to use in a variety of ways. I’ll be sure to keep you posted!
Cilantro Pesto Pizza
Source: Cilantro Pesto adapted from Thug Kitchen, Pizza is Pigzilla Original
Servings: 1 small pizza, about 2 servings
For the pesto (makes about 1 cup):
1 large bunch cilantro, chopped
2/3 cup slivered almonds
3 cloves garlic
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp salt
1/4 cup vegetable broth or water
1/4 cup olive oil
For the pizza:
pizza dough (use your favorite – I used 1/4 of my whole wheat pizza dough)
1/4 cup black beans, drained and rinsed
1/4 cup onions, chopped fine
1/4 green bell pepper, chopped fine
1/2 large tomato, seeded and chopped
1 cup shredded pepper jack cheese
1/2 avocado, chopped
1. In the bowl of a food processor, combine cilantro, almonds, garlic, lemon juice and zest, salt and vegetable broth. While processing, stream in olive oil until pesto reaches desired consistency. Set aside.
2. Cook pizza dough to specifications instructions.
3. Spread 1/2 cup cilantro pesto over crust. Sprinkle black beans, onions, peppers, tomato and cheese over pizza evenly. Return to oven and heat until cheese is melted and crust is desired crispness. Sprinkle avocado over the top and serve.