The basil strikes again! I know, I know, it’s been showing up in recipes a lot. It’s just my little plant is still sitting there in my kitchen saying “I’m beautiful, and fresh, and delicious, use me!” and I can’t resist. Clearly I need to start an herb garden so I get some flavor variety going on. Actually, as soon as the weather starts to warm a bit I’m doing it.
We’ve got this little patio/porch area outside the back door that’s completely closed in and very bright so I’m probably going to takeover the area and make it my little greenhouse this Spring. It’s alright though because my fam is always willing to make a small space sacrifice like this in trade for more food being made in the kitchen. Besides, it’s currently not being used for anything and never has been since we moved in so I don’t think it will be missed.
So what herbs should I get? Cilantro is a must because I use it all the time and yet always forget to buy it when I’m grocery shopping. Ok, and I was thinking maybe some dill, oregano, and thyme would be amazing to have. I’ve tried rosemary in the past but I don’t think it liked me. Let me know which ones you like or have had success with growing. Omg, does herb gardening age you prematurely? I mean, what’s next, a cat and a collection of ugly sweaters???? Yikes. Haha, well I guess since my sister, who’s only a few years older, is obsessed with awful sweaters, I wouldn’t feel too alone. Maybe we’re just a strange family, but you guys already guessed that.
Alright, so it’s time for me to shush and tell you about this pizza. Feel free to make some remarks about the kale as my brothers already have. I know it’s super green and you may not be into that, but trust me it’s sooooo much yummier than it even looks (and I think it looks delish!). Even my very skeptical brother-in-law tasted it and loved it despite his low expectations. But come on, it’s still January and green is a trending color for food this month. The combo of the pistachios with the fresh basil and the feta is everything you guys? (*puts on granny glasses* “How do you kids say it these days? Oh yes, It’s lit”)
Aside from those flavors going on top, making these on pitas makes them super fast and simple without sacrificing any flavor. Although, I have no doubt this would be great as a full-size pizza on your favorite crust recipe so if you prefer that, go for it my friend!
Okay, but if you are doing it on pitas to keep it quick, it takes only a few extra minutes to prepare the pesto. I did it in my blendtec but a food processor works even better.
Whatever is easier for you. As for the topping I threw on some swiss cheese along with the feta and then added some mushrooms and tomatoes, but that’s all open to variation. If you’re a die-hard red sauce lover than just mix it up with some of the pesto or if you hate mushrooms just skip them. Honestly any pizza topping you enjoy would be perfect on here.
Pistachio+Kale Pesto Pita Pizzas (Vegan)
- 1/2 cup toasted shelled pistachios
- 1/2 cup nutritional yeast
- 2 cups packed kale leaves stems removed
- salt & pepper to taste
- 4 cloves garlic peeled
- 1 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 4 large pita breads
- 1 cup shredded dairy-free cheese optional
- prepared kale pesto recipe above
- 1/4 cup chopped pistachios
- 1/2 cup thinly sliced mushrooms
- 1/2 cup diced tomato
- fresh basil leaves
Combine all the ingredients for the pesto in a blender or food processor and pulse until nearly smooth. It should be thick and just slightly textured.
Preheat oven to 400 degrees F (200 C) and line 2 baking pans with foil or parchment. Lay the pitas on pan and divide the pesto among them then spread in an even layer. Sprinkle on the cheese and top each pizza with mushrooms, tomatoes, chopped pistachios, and a sprinkle of freshly chopped basil if desired.
Bake for 15 - 20 minutes until the cheese is starting to brown along the edges.
Remove pizzas and cool for about 5 minutes before slicing and serving hot.
This recipe can be made on a full-size pizza crust rather than pitas.