The Not-So-Classic Northwesterner (pizza)

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

This is one of several regional flavor combinations for a series of mini-pizza recipes.

Ingredients

Arugula and hazelnut pesto

Toppings

Preparation

Place all of the pesto ingredients in the bowl of a food processor or blender and blend until coarsely chopped (sort of the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil.

Spread a generous layer of hazelnut-arugula pesto on the dough rounds and arrange the tomatoes and chard over the top. Sprinkle a thin layer of the cheese over the top and finish with the whole basil leaves, smoked salmon and another layer of cheese.

Dough

Use your favorite recipe for pizza dough and shape it into four eight-inch rounds.

Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.

Notes

These mini-pizzas, created by PCC Chef Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home.

More pizza recipes in this series:

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: arugula, cheese, greens, hazelnuts, pizza, salmon

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