Pesto Pizza, courtesy of Chickpea Magazine!

February 17th, 2013 8:54 pm by Kelly Garbato

2013-02-10 - Pizza with Pesto from Chickpea - 0006

With all these cookbooks to keep me busy, Shane and I haven’t been making pizza as much as we used to. Wait, let me rephrase that. AS MUCH AS WE SHOULD. SHOULD. It’s like an obligation or something, seeing as I have a pizza blog to do right by now.

Last weekend we made two pies, identical except for the base: mozzarella Daiya, sundried tomatoes, black and Kalamata olives, and fresh tomatoes. The one in the back is topped with homemade pizza sauce (made and frozen last fall; I for seriously need to empty out my freezer, y’all! anyone want some of my special sauce?). The other slice has homemade pesto instead of red sauce, the recipe for which is from the Summer 2012 issue of Chickpea magazine.

I was lucky enough to win a copy in a Vegan MoFo giveaway, and now that I’m finally getting around to reading it, I think I might subscribe. I’m already a bit of a magazine hoarder as it is, but methinks this one might actually see some use. It’s super-cute, well-designed and thought out, but with a definite indy/diy feel. I was stoked to win the summer issue, since it features an entire spread of vegan ice cream – AND THEN I opened it and saw a pizza feature too! “No such thing as bad pizza” – truer words have never been spoken, my friends.

So anyway, the pesto: very tasty! I was immediately drawn to this recipe because it includes a good 50% more ingredients than most pesto recipes, which piqued my curiosity. And it did not disappoint! I wasn’t able to get it as spreadable as I would have liked, but that was my fault – I ran out of lemon juice, which is what they recommend to help thin the consistency. Oh well, there’s always next time.

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