Pesto Pizza

We have flipped the normal weekend routine – we normally do our errands on Saturday in order to enjoy a relaxing time to do homework on Sunday.  This weekend, we have dinner plans on Sunday so we decided to have our “free” day today. 

In the fridge I found tons of greens – spinach and almost an entire bunch of parsley.  I decided to make some pesto and use it to top a pizza as I saw on the Swanky Dietitian.

In my food processor went all my greens, 2 cloves of garlic, salt, and a couple generous handfuls of parmesan cheese.  My trick to pesto is to alternate drizzling in Vegetable Stock, Olive Oil and Lemon Juice – this way it is a little lighter than traditional pesto but still has the same flavor.

While I was making pesto, Matt was making pizza dough (1 cup wheat flour and 1 cup white flour).  I made my pizza with pesto, part skim mozzarella cheese, tomatoes, mushrooms and scallions

My plate – plus an orange for a little more fruit

I enjoyed the pesto pizza – the pesto didn’t have a very strong flavor when topped with the cheese and the other veggies – but was a nice change to traditional pizza. 

I would do this again, but add more garlic to my pesto…

While at work last night, I was flipping through the most recent People magazine and came upon a recipe from Hungry Girl’s new cookbook.  The recipe was for Expresso Cake in a Mug – sadly I can’t find the recipe online but if you have the newest issue of People Magazine it is in the book review section.

This was good – not great.  I have a few tweaks in mind that may change the recipe enough…I need to try again.  I topped my cake with some caramel sauce…