Spinach Pesto White Pizza Recipes

Steps:

• Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
• Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
• Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
• Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7-9 minutes.
• Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.

Steps:

• In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
• In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
• Remove the chicken and slice.
• Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
• Serve and top it off with parmesan cheese.
• Enjoy!

Steps:

• Cook the spinach in a pan of boiling water for 30 seconds until wilted, then drain and rinse under cold running water to cool. Squeeze out the excess water. Put half the wilted spinach in a blender with 150ml hot water and blitz to a smooth green purée.
• Dissolve the yeast in 2 tbsp tepid water. Put the flour in a large bowl with the spinach purée, 2 tsp salt and the yeast mixture. Bring together into a dough, adding up to 50ml more water if it's too dry. Knead for 5 mins, then leave in a covered bowl at room temperature for 1 hr until doubled in size. After an hour, divide the dough into four pieces, then cover again and leave to prove for another hour.
• For the pesto, put the remaining 200g spinach, half the basil, the pine nuts, parmesan, oil, lemon juice and garlic in a food processor and blitz until smooth. Season to taste and loosen with up to 3 tbsp water, if needed. Mix the lemon zest with the crème fraîche and some seasoning and 2-3 tbsp water to loosen. Set aside along with the pesto.
• Heat the oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Flatten the proved dough balls into rounds on a floured work surface, then roll each one out until about 25cm wide and 5mm thick. Put each pizza base on its own sheet of baking parchment.
• Spoon the lemony crème fraîche over the pizza bases and spread almost to the edges, leaving a small border. Drizzle over half the pesto, then top with the broccoli. Dot over the tomatoes and mozzarella, then sprinkle with the chilli flakes.
• Cook one pizza at a time by sliding the pizza on its baking parchment onto the hot baking sheet in the oven and baking for 12-15 mins until the crust is golden and crisp. Repeat with the remaining pizzas, then drizzle over the remaining pesto. Scatter over the leaves from the remaining basil, then drizzle with a little extra virgin olive oil and sprinkle with extra chilli flakes, if you like.