Wednesday’s Specials: Vegetables Pizza with Morrocan Pesto

How gorgeously delicious do this photos look like? And the recipe also sounds delicious, that pesto seems wonderful and the mix of vegetables and cheese is a very sweet music to my ears. For the full instructions and more photos, check out Tieghan’s Half Baked Harvest. I am hooked by her blog, so many awesome recipes, and she’s funny too! 🙂

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: Dough recipe makes 2 (12 inch) pizzas, Pesto and topping for 1 pizza

• 1 pound of your favorite pizza dough

• 1 small head of garlic
• 1 cup fresh cilantro, torn
• 1/4 cup fresh parsley, torn
• 1/4 cup fresh mint, torn
• 1/2 a jalapeno, seeded and chopped
• 2 tablespoon cashews or pistachios
• 1/4 cup olive oil
• 2 tablespoon feta cheese, crumbled
• 1/4 teaspoon pepper

• 1 small Zucchini, sliced into thin rounds (or half of a large)
• 1 roasted red pepper, sliced thin strips (or half of a large)
• 1 (4 ounce) jar marinated artichokes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne (use less for less heat)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon turmeric
• 1/3 cup kalamata olives (or a mix of green + kalamata)
• 1 cup fresh mozzarella cheese, shredded
• 1/2 cup feta cheese, crumbed
• 1/4 cup roasted chashews

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