Wednesday’s are now the infamous foodie appreciation day, whether we like it or not. Today I have a double whammy- What I ate Wednesday AND the Recipe Redux monthly offering!
This month’s theme for the Recipe Redux-
Pizza Party! Give the delivery guy a day off; whether it is for Friday Fun Night with the kids, a pizza chef competition among friends, or for Super Bowl Sunday (February 2). Share your healthy pizza recipe that we can all look forward to after a long week…or a long day.
I grew up thinking that it was mandatory for pizzas to have a tomato sauce base and cheese. Anything else was extra. Since broadening my palates and starting to make my own pizzas, it sparked some creativity- especially in times where tomato paste or a passata was not available…something which occurred FAR too often!
Since making it an intention to clean out my fridge and pantry, when the pizza craving was sparked, it had to be satisfied with what I had on hand- and friends- for something quick, tasty and downright delicious- I present a pizza WITHOUT the need of any tomato base. Recipe Redux with some #strangebutgood action in one! Cheers, Laura- once again twinning with the Sriracha.
Pesto and Hot Sauce Pizza
- 1 store bought pre made pizza base (can substitute for a tortilla or flatbread)
- 2 T basil pesto (I used Heather’s lemon basil pesto)
- 1 T hot sauce of choice (I used Sriracha)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp Italian herbs
- 1/2 cup chargrilled vegetables of choice (I used zucchini)
- 1/2 cup full fat shredded cheese of choice (I used mozzarella), separated
- Handful of baby spinach
- Preheat the oven to 180 degrees Celsius and line a tray or pizza tray with tin foil covered lightly with oil
- In a small bowl, mix together the basil pesto, hot sauce, garlic powder, onion powder and red pepper flakes. Once well combined, spread onto the pre made pizza base.
- Roughly sprinkle the Italian herbs over the sauce and top with 1/4 of the shredded cheese and the chargrilled vegetables of choice. Top with remaining cheese and place in the oven.
- Cook in the oven for approximately 20 minutes, or until the base is fully cooked. Remove from the oven, cover with baby spinach and place back in the oven for another 2 minutes.
- Serve and enjoy!
Note– I always recommend using a full fat cheese for pizzas (mainly because here in Australia, anything reduced fat really lacks taste!).
Now for some recent eats a la cleaning out the Fridge- Thank you, Jenn for hosting!
A breakfast- cottage cheese, [expired] Kashi go lean cereal and a spoonful of SunButter.
A Lunch- Well, part of lunch. Fried potatoes with a can of tuna. That combination does not photograph particularly nicely so picture a can of tuna with this.
A dinner- One night I just couldn’t be bothered making an effort so fried up 3 potatoes in some cheap brand butter (sorry, Lurpak…why you run out on me?) and had it with a protein shake. Not a typical dinner? Sue me. It was tasty.
A breakfast- A piece of raisin toast and a monster omelette filled with eggs, cheddar cheese, spinach and topped with parmesan cheese to form a cheesy exterior. This was probably the best meal for cleaning out the fridge…
Check out the other link ups for the Recipe Redux below and maybe get some pizza inspiration!
Have you ever eaten or made a pizza without a tomato based sauce?
What is the laziest meal you’ve made for yourself? Take out doesn’t count!
Fried potatoes, baked potatoes, mashed potatoes or no potatoes? Are you a potato?
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