Yogic Pizza and Big Bend National Park
Ingredients
For the Pizza
- 1 pizza crust*
- 1 portabello mushroom
- 1/2 tbsp. balsamic vinegar
- 1/2 tsp. rosemary, dried
- 1 tbsp. extra virgin olive oil
- 1/4 head cauliflower
- 1/4 red onion
For the Pesto Sauce
- 2 c. basil, fresh
- 1/4 c. extra virgin olive oil
- 1/2 tsp. salt
- 1/4 c. pine nuts
- 1/8 tsp. black pepper
- 2 and 1/2 cloves garlic
Instructions
- Heat your oven to 350 degrees.
- Clean and slice the mushroom into thin strips. In a large bowl, combine the mushroom with the vinegar, rosemary, and olive oil, and set aside for about 20 minutes, stirring occasionally.
- Chop the cauliflower and dice the onion.
- Make the pesto: put the garlic in a food processor and pulse. Then add all remaining ingredients and pulse until smooth.
- Scoop the pesto onto the pizza crust, top with mushrooms, cauliflower, and red onions. Bake, watching the crust for the last few minutes. Remove, slice and serve!
Notes
*Note: I still have not found a better premade pizza crust than the one from the Central Market bakery. If you have a Central Market near you, I suggest giving them a try. Their instructions say to bake for 12 minutes, but I prefer my pizza crispier. If you're following this recipe, watch the pizza the last few minutes so it cooks to your liking.
Also, pine nuts are expensive, so sometimes I'll sub walnuts in my pesto. You can mix this up as you like.
Tried this recipe?Let us know how it was!