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Arugula and Parsley Pesto Pizza with Pine Nuts

2 10-inch pizza crusts, Boboli style
2 Tbsp. olive or basil oil
3/4 cup arugula and parsley pesto (recipe follows)
2 medium tomatoes, thinly sliced
4 oz. onion, caramelized, diced
3-4 oz. shrimp
4 oz. Parmesan cheese, shaved
3 oz. mozzarella cheese, shredded
1 oz. Blue Diamond« Pine Nuts, lightly toasted

Arugula and Parsley Pesto:
5-6 garlic cloves
8-10 oz. arugula leaves
8-10 oz. Italian parsley leaves
1 cup olive oil
½ cup Blue Diamond« Pine Nuts, lightly toasted
2 cups Parmesan cheese, grated
1 Tbsp. salt
2 tsp. fresh cracked pepperDIRECTIONS: For arugula and parsley pesto:
Place garlic in bowl of food processor and pulse until minced. Add arugula and parsley leaves in handfuls, pulsing continuously. Pour steady stream of half the olive oil into food processor and continue to pulse. Add pine nuts. Continue adding oil slowly until desired moistness is reached. Add cheese, salt and pepper. Pulse. Taste and adjust seasonings. (Arugula may at certain times be a bit too bitter. To compensate, 1 tsp. sugar may be added.)

For pizza preparation:
Brush each crust with oil. Spread half of each ingredient listed above over each pizza crust in the order listed. Bake per directions for crust you are using.SERVINGS:2 10-inch pizzasPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS

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