| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 8 slices |
Ingredients
- 4 tablespoons plus 1 cup olive oil
- 4 medium sweet onions, such as Vidalia, thinly sliced
- 6 tablespoons whole raw walnuts
- 2/3 cup grated Parmesan, plus more for sprinkling, optional
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 4 to 5 cloves garlic, smashed
- Sea salt
- 4 cups roughly chopped fresh basil
- 2 cups loosely packed fresh spinach
- 1 cup finely chopped Kalamata olives
- 1 tablespoon balsamic vinegar
- 2 family-size unbaked pizza crusts, white or whole wheat
- 3 medium tomatoes, thinly sliced
Instructions
- Preheat the oven to 425 degrees F.
- In a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat until shimmering, about 2 minutes, then add the onions. Saute on low until the onions are browned and caramelized, 20 to 30 minutes, stirring occasionally. Set aside.
- Meanwhile, in a food processor, combine the walnuts and 1 cup of the oil and process until smooth, about 1 minute. Add the Parmesan, lemon juice, garlic and 1 teaspoon sea salt and process until blended, about 1 minute. Add 3 3/4 cups of the chopped basil, reserving the remaining 1/4 cup for topping the pizza. Add the spinach and process until smooth, about 1 minute.
- In a medium skillet over medium heat, add the remaining 2 tablespoons olive oil and heat until shimmering, about 2 minutes. Add the olives and saute for 5 minutes. Remove from the heat, then add the balsamic vinegar and a little sea salt to taste.
- To assemble the pizzas, place the pizza crusts on two sheet pans or large round pizza pans. Spread the pesto onto the crusts, leaving a 1/4-inch border. Top with the caramelized onions, tomatoes, reserved basil, and olive mixture. Garnish with a little grated Parmesan if you like. Bake until the crusts are golden brown, 8 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 690 |
| Total Fat | 45 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 15 g |
| Cholesterol | 8 mg |
| Sodium | 905 mg |
Reviews
Pretty bad. Pesto is not made with walnuts as they give a bitter taste. It is also a raw sauce so it changes the flavor when you heat it up with heat. The pasta when you add it to pasta warms it just enough without changing it. Bitter tasting pizza and not very good. Just passable….sorry but no one liked it.