Pistachio Pizza with Arugula and Burrata
Pistachio Pizza with Arugula and Burrata
Image: My Intuitive Health
Pistachio Pizza with Arugula and Burrata
Servings
4
Ingredients
For the Pizza
- 1 ball of store bought pizza dough OR homemade try this recipe
- About 3 tablespoons of pistachio pesto
- ½ cup of shredded parmesan or mozzarella
- To garnish:
- 1 cup of arugula to garnish
- 1 ball of burrata (or fresh mozzarella) to garnish
- 1 tbsp of olive oil
- Salt and pepper
For the Pesto
- ¼ cup pistachios, cashews, or walnuts
- Juice of ½ lemon
- ½ cup fresh basil, packed
- ½ cup arugula
- 1 - 2 cloves garlic
- ¼ cup - ⅓ cup olive oil
- 1 tsp of honey or maple syrup to taste
- Salt and pepper to taste
For the Salad
- 3 cups of arugula
- Juice of half a lemon
- 2 tablespoons of pesto
- 1 ripe avocado
- ¼ cup pistachios
- Salt and pepper to taste
Instructions
Preheat the oven to 450 degrees. Blend all of the pesto ingredients in a food processor. Add enough oil to make it a pourable sauce consistency. Taste for salt and pepper.
Roll out your pizza dough on a lightly floured surface. Place on a rimmed baking sheet drizzled with olive oil. Spread out an even layer of pesto on the pizza dough. Top with shredded parmesan or shredded mozzarella from the bag. Bake until the crust is golden brown (about 10-15 minutes, depending on your pizza size).
Meanwhile, prepare the salad. Toss the arugula with lemon, pesto, avocado and pistachios. Sprinkle it with salt and pepper.
When the pizza comes out of the oven, top it with arugula, olive oil, torn burrata pieces, salt, and pepper.
Enjoy!
Equipment Needed
- Rolling pin
- Rimmed baking sheet or pizza stone
- Salad bowl
- Food processor
- Knife and cutting board
Shopping List
Produce
- 1 lemon
- ½ cup fresh basil, packed
- 1 bag of arugula
- 1 - 2 cloves garlic
- 1 ripe avocado
Refrigerated
- 1 ball of prepared pizza dough OR try this recipe
Dairy
- ½ cup of shredded parmesan or shredded bagged mozzarella
- 1 ball of burrata (or fresh mozzarella) to garnish
Pantry Items
- Pistachios
- Olive oil
- Honey or maple syrup
- Salt and pepper
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Avocado Hummus
Avocado Hummus
Avocado Hummus
Servings
1
Ingredients
- 1 ripe avocado
- 1 15 oz can of chickpeas (drained and rinsed)
- 4 cloves of garlic
- ⅓ cup of tahini paste
- Juice of 1 lemon
- 4 basil leaves
- ¼ cup olive oil
- 1 tsp of kosher salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- Water to thin, if needed
Instructions
Add all the ingredients to a food processor and pulse. Taste for seasonings and adjust salt/pepper accordingly. Serve with chopped vegetables and pita chips.
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Avocado Deviled Eggs
Avocado Deviled Eggs
Avocado Deviled Eggs
Servings
12
Ingredients
- 6 large hard-boiled eggs
For the Filling
- 1 ripe avocado
- ¼ cup avocado mayo (or regular mayo)
- 1 tsp dijon mustard
- 1 tablespoon lemon juice (½ a lemon)
- ¼ teaspoon garlic powder
- 1 tablespoon chopped parsley
- 1 tablespoon sliced chives
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
Cut each hard boiled egg in half length wise. Scoop out the yolk with a spoon into the food processor. Add in the rest of the filling ingredients to the food processor and blend until smooth. Taste for salt and pepper. Fill each egg white half with a spoonful of filling. Option to put filling in a piping bag to make filling easier.
Optional toppings: smoked salmon, crispy bacon, smoked or regular paprika
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Zucchini Chips
Zucchini Chips
Zucchini Chips
Servings
3
Ingredients
- 2 large zucchini, cut into ¼ inch rounds
- 1 egg
- ½ cup panko breadcrumbs
- 1 tsp of garlic powder
- Salt and pepper
- Olive oil to drizzle
Instructions
Preheat oven to 375 degrees. Line two sheet trays with parchment paper.
Whisk the egg in a bowl.
On a plate, combine the breadcrumbs and seasonings.
Dip each zucchini coin into the egg, then breadcrumb mix, coating both sides. Place the coated zucchini on the sheet tray lined with parchment paper. Fill up two trays then drizzle with a little bit of olive oil. Bake for about 30 minutes, flipping once halfway through, until golden brown. Serve with tzatziki or marinara
