Pesto Pizza Recipe by Elaina Love
1 cup basil leaves, tightly packed
1 tsp. lemon juice
3-5 cloves garlic
1 Tbs. light miso paste
1/2 tsp. Celtic sea salt
¼ cup olive oil
1/2 cup pine nuts
♥ Puree everything in a food processor until smooth. Pesto Freezes well.
Toppings for 2 large pizzas:
2-3 zucchini, sliced and marinated in ¼ tsp. salt and 1 tsp. lemon juice for 10 minutes
10 crimini mushrooms, thinly sliced and marinated as above 15 black olives, pitted and chopped or sliced
Assembly for Pesto Pizza:
♥ Layer on Pesto, zucchini, mushrooms and olives.
♥ Warm in the dehydrator at 105 degrees for ½ hour before serving.
Storage for all pizzas:
All the pizzas will keep in the refrigerator for 3 days. Seal them in an airtight container and eat cold or warmed anytime.