The Mr. is back and he’s made you PIZZZZZZAAAA!!
Okay, big question… why the rainbow chard pesto??
Mostly to be healthy. Plus, I wanted my dose of greens and thought it would be a fun experiment. Why not?
Would you eat this over good ol’ take out?
Absolutely! Uhhhh, wait… yeah no, I would. I think the main reason I like take-out is for the experience. [In the past] It usually means it’s my day off, I get my Mexican Coke, stay up late, and then sleep in the next morning. <oh boy does he ever and ps. that still hasn’t changed, except for the pizza being gluten-free>
When Lisa’s out of town, do you buy/eat regular pizza? … and not tell her? <as if it really mattered, just curious>
Nope. Now that I know just how good gluten-free pizza can be this good, I don’t think twice. I usually get Amy’s.
Whaaaa??? not beer?
If it’s a special occasion or a big night, then I’ll pick up a specialty beer. If it’s a weeknight, I feel less guilty with a Kombucha.
Favorite memory the involves pizza
When we first moved into the San Diego Apartment and my dad was in town.
Sitting drinking beer and eating good pizza with my dad after driving all the way from Seattle, so cool.
<note: this was at midnight & I was passed out>
Funniest memory that involves pizza
<hahaha he can hardly get it out, he’s laughing so hard>
My best friend and I decided to ride bikes <while intoxicated> to pick up some pizza. While waiting for the pizza <outside with the bikes> we were enamored by each others jokes that we didn’t see everyone in the restaurant banging on the windows to tell us our pizza was ready. I made him go in, by himself.
Then we had to riding home with a fixed gear, holding the pizza with one hand and the other holding on to the handlebars.
<funniest part is listening to him tell the story and him cracking up at himself>
How do you eat your pizza? Are you the eat it with a fork and knife, fold it in half, & straight to the mouth?
No utensils required. Never folded in half and always straight to the face.
What’s your Ideal pizza
Ah, the pizza from Romio’s in Seattle. It’s Pepperoni+ Canadian bacon + Mushrooms + Fresh tomatoes, diced after pizza is baked + Crushed chili pepper flakes.
Can we try and make this? <guys, you might be getting another pizza post from him… FYI>
The Mr. eating pizza for breakfast.
Chicken Pesto Pizza with Artichoke hearts, fresh Basil & Goat Cheese, Gluten-free
Collard Green Pesto
- 1 bunch of rainbow chard greens, stems removed & torn into pieces
- 1 cup pine nuts
- 2 garlic cloves
- handful of fresh basil leaves
- 1/2 cup extra virgin olive oil
- juice of 1 lemon
- 1/2 teaspoon salt
- ground pepper to taste
- 1 1/2 cup almond meal
- 1 egg
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon baking soda
- 4-5 artichoke hearts, quartered
- 3/4 cups chicken, cooked & diced
- 1 cup *goat cheese
- fresh basil
- optional: red pepper flakes
Pesto: Combine rainbow chard, pine nuts, garlic and basil pulse a few times in a food processor.
While still pulsing, slowly add the olive oil in a constant stream. Stop and scrape down the sides with a rubber spatula.
Add lemon juice, salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
To prepare the pizza crust: In a large bowl, mix together almond meal, egg, olive oil, salt, Italian seasoning, dried basil and baking soda.
Spray baking or pizza sheet or with non stick cooking spray. Place the pizza dough onto the sheet and carefully press with the palm of your hand to form a thin circle. The thinner the better.
Bake in the oven for 15 to 20 minutes, until it’s a nice golden brown.
Remove and add desired amount of pesto [about 1/4-1/3 cup] and add toppings. We went with chicken, artichoke hearts, goats cheese and fresh basil.
We placed the pizza onto our baking stone, over cornmeal – but the cookie sheet also works. Bake for about 10 minutes until cheese has melted.
Remove and let cool slightly before serving.
*For those that are dairy sensitive, goat cheese might be a good option for you. I have a hard time with dairy, but okay with goat and sheep cheese.
February 24 2012