One thing I love about working at Lingonberries is trying new products. This product isn't new to the store, but I had yet to try it, so I bought some last week.
Backtracking a little, I LOVE nut butters. Almond butter is an addiction for me, but I truly love it all. Nut-tritious is a local company that makes healthy nut butter blends. They make almond, cashew, and macadamia among others.
So the other day I picked up some pumpkin seed butter to eat with one of my indian lentil crepes (recipe can be found on the blog), and it was pretty awesome. Then, Christina mentioned it is good on pizza as a substitute for pesto. Since I can't eat tomato sauce, I'm always looking for new pizza recipes. Last night, we had a little girl's night at Jamie's, which included us making homemade pizza. I brought all my ingredients with me and decided to try out the pumpkin butter-as-pesto idea since I didn't feel like going through the trouble of making red pepper sauce.
I can't even begin to tell you how good this was! I never in a million years thought pumpkin seed butter would taste like pesto, but it really does! It's my new favorite pizza topper!
So here it is, my girls night "pesto" pizza recipe - even if you don't have food allergies, its one to try!
Nut-tritious Pesto Personal Pizza
Crust: Any pizza crust or crust mix of your choice
Topping:
2 tbsp. Nut-tritious pumpkin seed butter blend
1/2 c. diced cooked chicken
1/4 c. chopped spinach
1/4 c. artichoke hearts
1/4 c. daiya cheese substitute
Spread the nut butter as best you can over warm crust (helps it melt a little). Add toppings, cheese going on the very top. Cook at 450 degrees for about 10 minutes. Serve warm. Serves 1-2.
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