Monday, December 3, 2012


When Mike and I get an opportunity to go out we have a handful of restaurants we usually go to. One we will stop in is Kona Grill. And almost every time we go, we usually order the same thing, sushi, an appetizer and the roasted veggie pizza.

Here's our version...

Homemade Roasted Veggie Pizza
Makes 6 personal flatbread pizzas

1lb Asparagus
1 Yellow Squash
6-8 Baby Bella Mushrooms
1/8 cup Toasted Pine Nuts (OMIT for Nut Allergies)
Olive Oil
6 personal sized flatbreads
1 ball of fresh mozzarella
Pesto (Recipes Follows)
Balsamic Reduction (Recipe Here)

Slice mushrroms and yellow squash into thin slices. You may have to halve or quarter your squash depending on its size.
Chop asparagus into 1/2 inch pieces. Toss all chopped veggies onto a ridged baking sheet and toss with olive oil and season with salt and pepper. Spread veggies into one layer and bake for about 15 min at 400 degrees.

While veggies are roasting, prepare pesto.
When veggies are done begin building your pizza with first a layer of pesto, veggies, pine nuts and mozzarella cheese. 

Bake at 500 degrees for about 7 minutes.
When done baking, let the pizza rest for 2 minutes then drizzle balsamic reduction over pizza and serve.

Basil Pesto
2 large handfuls of Basil leaves
1/8 cup Parmesan Cheese
2 Garlic Cloves
1/4 teaspoon black pepper
Pinch of Salt
1/4 cup toasted pine nuts (OMIT for Nut Allergies)
1/4 cup Extra Virgin Olive Oil

Toss first 6 ingredients into a food processor or blender. While blending, drizzle Extra Virgin Olive Oil in machine. Blend until smooth.

*Pesto is also great on fish, chicken and pasta!

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