Tonight in honor of Meatless Monday, I’m making the girls our go-to whole-wheat pizza topped with spinach pesto, smoked mozzarella and tomatoes. It’s an easy weeknight meal that the kids can help with – especially if you buy store-bought dough – which I do most of the time. I mean, it’s a school night after all. Simply spread the dough with pesto, top with cheese, tomatoes and voila, you’ve got just about every food group covered. Fiber? Check! Calcium and Protein? Check! Vitamins and Minerals? Check! Antioxidants? Yup, those too! A win-win for all.
This Recipe Is:
Fun to Make
Great for the whole family
Spinach Pesto Pizza with Smoked Mozzarella & Tomatoes
1 package refrigerated whole-wheat pizza dough
4 cups packed baby spinach leaves
¼ cup grated Parmesan cheese
1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil
4 oz. smoked mozzarella, thinly sliced
1 cup grape tomatoes, halved
Preheat oven to 425 degrees.
Grease a sheet pan and spread dough evenly onto pan. Set aside.
To make pesto, place spinach, Parmesan, garlic, lemon, salt and pepper in a food processor. Blend for 30 seconds, scraping down the bowl as needed. Slowly stream in olive oil while the machine is running. Process until smooth.
Spread ¼ cup pesto onto pizza dough, covering evenly (save remaining pesto in fridge for up to 4 days).
Top with mozzarella slices and tomatoes.
Cook for 15 minutes, or until golden brown and bubbly.