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Friday, 31 July 2015

Mushroom Pesto Pizza



Ok so this isn't just a Mushroom pizza with any old pesto sauce on it... this pizza uses Mushroom Pesto and it's incredible! If your a mushroom lover you have got to try this pizza on for size!  

I used a Tortilla wrap for my crust but I normally would make my Whole Wheat Pizza dough in the bread machine which makes this pizza even more delish!  

Basically for the Pesto, you fry up a whole pile of mushrooms the more the better, and the more variety the better.  I usually use some Shiitake mushrooms, brown mushrooms and portobello mushrooms.  The Shiitakes are a treat but they make this pizza.  This week I actually found a big package of Organic Shiitake Mushrooms at costco!!!  Score!  So that's what prompted me to make mushroom pesto pizza this week.  


Add a few whole cloves or garlic to your mushrooms while they are cooking and a bit of coconut oil or butter.  Once it's all cooked you take 3/4 of the mushrooms and all the garlic and blend everything in the food processor.  Then add another tsp of coconut oil to bring it all together.  You can also add in some parsley and a little Thyme too!  

Now you have an amazing tasty and healthy pesto.  



Now I actually made this pizza to fit the 21 Day fix program so if your following that program you can use your containers to measure your ingredients. The grilled mushrooms and mushroom pesto count as one green container, I only used one blue container of cheese and the wrap counts as one yellow.  The added coconut oil to the pesto adds one orange container.  So your total 21 day fix containers count is:  1 Blue, 1 Yellow, 1 Green and 1 Orange.  Now you could totally add chicken to this pizza to add a little protein (1 Red Container). 



Mushroom Pesto Pizza Recipe

For the Mushroom Pesto


8-10 Shiitake Mushrooms (the more mushrooms the more pesto you will have)
5-10 Brown Mushrooms
1 Portobello mushroom (optional)
3 cloves or garlic (or more)
Coconut Oil
Parsley
Thyme


For the Pizza


Whole Wheat Pizza crust or a whole wheat tortilla wrap
Aged White Cheddar
Mushroom pesto 
Grilled mushrooms to top


Instructions


Make your Mushroom pesto as mentioned above my grilling up all your mushrooms and Garlic in a frying pan with coconut oil and then blending 3/4 of them in a food processor with a teaspoon of coconut oil.  Add in seasonings. 

Spread Mushroom pesto onto your pizza dough or wrap.  Top with Aged white cheddar and then the remaining grilled mushrooms.  

Bake in the oven at 400 until cheese melts and starts to brown slightly.  




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