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Looking for an easy weeknight meal or weekend lunch? Whip up these mini green pizzas topped with spinach and pesto to pack on the fiber and flavor. For a unique spin on your regular pizza pie, this recipe uses ricotta cheese instead of mozzarella, and has gourmet toppings like baby spinach, pesto and sesame seeds. No need to wait for the dough to rise — I’ve subbed the dough for toasted gluten-free bread instead.
Mini Green Pizzas
4 slices gluten-free bread, toasted
1/4 cup ricotta cheese
2 tablespoon pesto
1 cup fresh baby spinach
1 tablespoon sesame seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Pre-heat oven to 350 °F.
Line a baking sheet with tin foil. Place four slices of toast onto the lined baking sheet. Spread ricotta cheese on each slice, followed by pesto. Top with spinach, sesame seeds, sea salt and pepper.
Bake for 5-7 minutes or until warm.
Remove from oven; set aside to cool for 5 minutes before serving.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more